We begin making the Sindhi Style Doda Recipe (Spring Onion Rice Flour Flat Bread Recipe) by prepping all the ingredients ready and keeping it in a bowl.

Slowly mix in all the ingredients with luke warm water to form a firm dough, but not very sticky.

Rest the dough for about 15 minutes covered by a cloth. Do not rest for more than this time, otherwise it might become sticky. 

To prepare the flatbread, place a nonstick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface. Grease your palms with oil. Pinch a big ball of dough place it in the center of the parchment or plastic. Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth.

With your index finger, make a hole at the center of the flattened rotti. This will later help to ensure that the roti is evenly cooked on the skillet.

Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet. Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.

When it seems half cooked, flip the roti over with a spatula to cook the other side. Cook well till you have brown patches on both sides. Then, take the roti off the skillet, add a dollop of butter or ghee.

Serve the Sindhi Style Doda Recipe (Spring Onion Rice Flour Flat Bread Recipe) with Kollu Chutney  to enjoy your breakfast in the morning times.