For the dough
- 2 cups Wheat Flour (Gehun ka atta)
- 1 Medium Onion – finely chopped
- 4 Medium Green chilli (Hari mirch) – finely chopped (adjust for spice)
- 1/4 cup Coriander (Dhania) leaves – finely chopped
- 2 teaspoons Cumin Seeds (Jeera)
- 1 teaspoon Pomegranate Seeds (anardana) – crushed coarsely
- 1 teaspoon Salt (adjust to taste)
- 1 Tablespoon Ghee (clarified butter)
- Vegetable oil or Ghee to cook the Kokis in
- Skip anardana if you don’t have
- If you don’t have or want to use Ghee anywhere, use Vegetable Oil
- Mix together the flour, salt, green chilli, onions, coriander leaves, cumin seeds, crushed pomegranate seeds (anardana), red chilli powder well.
- Add some Ghee (clarified butter) and mix well. Slowly add lukewarn water and keep mixing with a fork / hand.
- Once the dough starts to come together, stop adding water. Knead to a stiff dough. Add some oil to help combine the ingredients better. Cover with a damp cloth and let the dough rest for 10-15 minutes.
- Divide the dough into equal portions and roll into smooth balls of dough. You can make 6 large or 12-15 smaller balls of dough.
- Option 1: Add some oil to the rolling pin and the surface. Place the dough-ball and roll it into a thin 1/4 inch Koki. If it breaks, you can use your hands to stick the dough pieces together. You can also patiently use your hand to flatten the dough out to a round flatbread
- Option 2: If you have a tortilla-press / roti-maker, oil both sides and stick some parchment paper on both sides. Oil the parchment paper too. Place the dough-ball in the center and press the top twice or thrice carefully to form a nice round-shaped Koki.
- Poke some holes on top of the surface of the Koki. This helps in even cooking. You can make and arrange the Kokis while one is cooking
- Place the prepared Koki on a hot tawa (griddle pan). Add 1/2 teaspoon oil / ghee around the Koki (if it is a larger Koki, use 1 teaspoon). Cook on one side for 1-2 minutes on low heat. Flip and cook. With a spatula, press down the Koki from all sides. Keep flipping every 1 minute and press the Koki down onto the pan. Repeat the process 2-3 times until the Koki is golden brown on both sides. (Each Koki would take around 6-8 minutes)
- Let it cool completely.
- Serve with condiments like tomato chutney, chilli pickle (or any achaar), yogurt/curd, ketchup, fried eggs etc.
- A stiff dough is crucial for the soft-yet-crunchy texture of the Koki.
- You can make bigger dough-balls to roll out bigger Kokis. Since the dough is tough and isn’t the easiest to roll, I prefer making smaller versions of the Koki.
- The trick to getting the Koki structure is to cook the Koki on medium to low heat for a longer time. It gets crunchier and flakier.
- If you pack or stack it while hot / warm, the Koki will get softer and lose its texture. Hence, let it cool completely.
- This has a shelf life of around 24 hours. It is perfect for lunch, breakfast, dinner, picnics or snack too. Store in an airtight container at room temperature.
- Category: Lunch
- Cuisine: Sindhi