Method

• Heat sugar and water in a pan till the sugar dissolves. As soon as the sugar dissolves, turn off the heat. Add the elaichi powder and stir.
• Mix wheat flour and ghee in a mixing bowl and knead the dough till the flour is a solid mass. When you press a small portion of this atta in your hands, it should come together if it does not, add a little more ghee and knead further.
• Now add the sugar syrup, 1/4 cup at a time and knead the dough for a couple of minutes. The dough should be stiff and not soft, hence, use only ¼ cup syrup at a time.
• You can reserve the remaining syrup and add it while making the lolos as the kneaded atta becomes somewhat dry when kept for some time.
• Divide the dough into equal lemon-sized pedas (balls). 
• As the lolos are thick unlike regular rotis or parathas, smear your hand with ghee and make the pedas into a round disc by patting it to give it the thickness of a stuffed paratha. But if you can’t make the discs using your hand, you can use a rolling pin too instead.
• Sauté the lolo on a tawa using a teaspoon of oil, on medium heat.
• Flip it very carefully using a broad spatula and smear more oil on the other side as well.
• Once the lolo turns crisp and brown from both the sides, transfer it to a plate.
• The yummy mittho lolo is ready to be served with a dollop of ghee.