Koki is a flavorful Sindhi flatbread that is a very popular breakfast item. It is often times made beforehand and carried as travel food or in tiffins to be had many hours later for it retains its taste and flavor and hardly needs any accompaniments. Much like biscuits or cookies, all it needs is a piping hot cup of tea to go along. Since it is smeared with pure ghee it is super flaky and crisp.
- 225 grams Whole Wheat Flour
- 20 grams Pure Ghee or Oil
- 2 medium-sized Onions (finely chopped)
- 4 Green Chillies (deseeded and finely chopped)
- 1 tablespoon Fresh Coriander Leaves (finely chopped)
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Cumin Seeds (optional)
- 1 teaspoon Anardana (crushed coarsely (optional))
- 1 teaspoon Coriander Powder (optional)
- 30 grams Ghee (to smear the kokis)
- Water as needed
- Salt to taste
Take the flour, chopped onions, green chillies, coriander leaves, red chilli powder and the salt in a bowl.
After adding all these, add cumin seeds, coriander powder, and anardana.
Add 20 grams of ghee and crumble the flour.
Start adding water little by little to knead a stiff dough.
Heat a tawa on high heat.
Divide the dough into 5 balls of equal size.
Roll each just like chapatis but these will be quite thicker.
Lower the heat of tawa and smear 1 teaspoon ghee on the hot tawa.
Place the koki and let it cook to golden brown on both sides.
Smear about 2 teaspoons of ghee on each side while cooking.
This makes the kokis crisp.
It will take about 5 minutes to cook each side on low flame.
Roast all of them similarly and serve hot with papad, shallow fried masala potatoes, and curd.
The kokis can also be made quite thick, in that case, they are pricked with a knife in a few places to aid in cooking right to the center.
Adjust thickness of the koki as per preference.