By Suprita Mitter
July 19, 2024
Sindhi Koki is a traditional thick, flatbread which is a staple for breakfast or a tea time snack in Sindhi homes. It takes a while to master the art of making Koki but once done, it is totally worth it.
2 cups whole wheat flour 1 onion 1-2 green chilies 2 tbsp fresh coriander leaves 1 tbsp sesame seeds 1/2 tsp cumin seeds 1/2 tsp ajwain 1/4 tsp turmeric powder 1/4 tsp red chili powder 2 tsp Kasuri methi (dried fenugreek leaves) 2 tbsp ghee
In a bowl, combine the whole wheat flour, chopped onions, green chilies, coriander leaves, sesame seeds, cumin seeds, ajwain, turmeric powder, red chili powder, and salt.
Mix in the ghee into the flour mixture. Gradually add water and knead to form a smooth and firm dough. Cover the dough and let it rest for about 15-20 minutes.
Divide the dough into equal-sized balls. Take one ball at a time and roll it out lightly into a round flatbread. Use a rolling pin to gently flatten the dough.
Heat a tawa and place the rolled-out koki on it. Cook for a minute, flip it over and drizzle a little ghee or oil on top. Press gently with a spatula to cook evenly.
Cook until both sides are golden brown and crispy.
Serve with yoghurt, pickle, any chutney or a dollop of butter.