Sindhi Koki
A crisp and flaky flatbread from Sindhi cuisine, loaded with onions, green chilies, and spices. This double-cooked bread is a delightful breakfast or travel food, perfect with yogurt and pickle.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, besan, salt, red chili powder, turmeric powder, cumin seeds, ajwain, and anardana powder. Mix the dry ingredients thoroughly.
- c.Add the finely chopped onion, green chilies, and coriander leaves. Mix well to distribute them evenly.
- d.Add 3 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky texture.
- e.Gradually add water, a little at a time, and knead to form a stiff and tight dough. Avoid making the dough soft, as it will be difficult to handle.
- f.Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- 2
Step 2
- a.Shape and First Roast
- b.After resting, knead the dough once more. Divide it into 8 equal portions and roll them into smooth balls.
- c.Take one ball, flatten it slightly, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick.
- d.Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee.
- e.Cook for about 1 minute on each side until it's partially cooked and has a few light brown spots. This is the first 'kaccha' roast.
- 3
Step 3
- a.Crumble and Re-roll for Flakiness
- b.Carefully remove the partially cooked koki from the tawa. While it's still warm (handle with care), place it on a flat surface.
- c.Gently break or crumble it with your hands or by pressing it inside a kitchen towel. This unique step creates the signature flaky layers.
- d.Gather the crumbled dough back into a ball, pressing it together firmly. Roll it out again to the same size as before.
- 4
Step 4
- a.Final Roast
- b.Place the re-rolled koki back on the tawa, reducing the heat to low-medium.
- c.Drizzle about 1/2 tablespoon of ghee on top and around the edges.
- d.Cook for 2-3 minutes, pressing down gently with a spatula, until the bottom is golden brown and crisp.
- e.Flip the koki, apply another 1/2 tablespoon of ghee, and cook the other side until it is equally crisp and well-cooked through.
- f.Repeat the entire process (steps 2-4) for the remaining dough balls.
- 5
Step 5
- a.Serve
- b.Serve the Sindhi Koki hot off the tawa for the best texture.
- c.It pairs wonderfully with plain yogurt (curd), mango pickle (achaar), or a hot cup of masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will make the koki sticky and prevent it from becoming flaky.
- 2Finely chopping the onions is key to prevent the koki from tearing while rolling.
- 3The double-cooking and crumbling process is the secret to an authentic, layered koki. Do not skip this step.
- 4Cook the koki on low to medium heat during the final roast to ensure it cooks through and becomes perfectly crisp without burning.
- 5For a richer flavor, you can use homemade white butter (makhkhan) instead of ghee for serving.
- 6Koki is an excellent travel food as it stays fresh and delicious for up to 2 days at room temperature.
Adapt it for your goals.
Add Vegetables
Incorporate finely chopped fenugreek leaves (methi) or grated radish (mooli) into the dough for a different flavor profile. Squeeze out excess water from the vegetables before adding.
Flour VariationFlour Variation
For a different texture, you can substitute a small portion of the atta with jowar (sorghum) or bajra (pearl millet) flour.
Spice LevelSpice Level
Increase the amount of green chilies or add a pinch of black pepper for a spicier koki. Omit the chilies for a kid-friendly version.
Why this is on our healthy list.
Rich in Dietary Fiber
Made primarily from whole wheat flour (atta), Sindhi Koki is a good source of dietary fiber, which aids in digestion, promotes bowel regularity, and helps you feel full for longer.
Provides Sustained Energy
The combination of complex carbohydrates from whole grains and healthy fats from ghee provides a steady release of energy, making it an excellent breakfast or brunch option.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and jeera (cumin seeds) is known in traditional medicine to help alleviate indigestion, bloating, and gas.
Source of Plant-Based Protein
The addition of besan (gram flour) not only adds to the crispness but also boosts the protein content of the flatbread, contributing to muscle health and repair.
Frequently asked questions
One serving, which consists of two kokis, contains approximately 450-480 calories. The calorie count can vary based on the amount of ghee used for cooking.