Prepare all the ingredients by chopping and keeping them in a bowl.

Slowly mix all the ingredients with lukewarm water to form a firm dough, not too sticky.

Rest the dough for about 15 minutes, covered with a cloth.

Place a non-stick tawa/skillet on the heat.

Spread a large piece of plastic or parchment paper on your work surface.

Grease your palms with oil.

Pinch a large ball of dough and place it in the center of the parchment or plastic.

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 roti.

Lift the paper with the roti and flip it onto the hot skillet.

Carefully peel off the paper.

Drizzle a little oil along the edges of the roti and into the center hole.

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 until brown patches appear on both sides.

Remove the roti from the skillet and add a dollop of butter or ghee.

Serve the Sindhi Style Doda with Kollu Chutney.