Koki is a traditional Sindhi breakfast item. It is very crisp and has a flaky texture. It has wheat flour as the main ingredient with lots of flavor from onions, carom seeds and cumin seeds. Traditionally, the shortening used in this is ghee, but we can replace it with oil as well. It is served along with yogurt and pickle.
- Wheat flour - 2 cups
- Chickpea flour/Besan - 2 tablespoon
- Onions - 1 medium-sized
- Green chilies - 2
- Cumin seeds - 1 teaspoon
- Carom seeds/Ajwain - 1/2 teaspoon
- Cilantro - 2-3 tablespoon
- Dried fenugreek leaves/Kasuri methi - 1 teaspoon
- Salt - to taste
- Pepper powder - 1/2 teaspoon
- Ghee - 3 tablespoons + more for smearing on koki
- Mix together wheat flour, chickpea flour, finely chopped onions, green chilies, cilantro, cumin seeds, carom seeds, Kasuri methi, salt and pepper powder in a large mixing bowl.
- Add 3 tablespoons of ghee to the dry ingredients and mix well to get a crumbled texture.
- Add water little by little and knead to make a stiff dough.
- Rest the dough for at least 15 minutes.
- Divide the dough into large lemon-sized balls and flatten them to make thick rotis.
- Cook on a hot griddle, smearing ghee on both sides.
For our monthly cooking challenge "Sshhh cooking secretly", I had the opportunity to select a theme for the month of March. I came up with the theme "Flatbreads". The dish can be international or Indian and made on skillets, tawa, oven or grills.
My partner for this theme is Preeti Tandon Shridhar who gave me ajwain and green chili as my secret ingredients. I gave her yogurt and baking powder and she made delicious puffy bhature. Do check her blog cakes and curries to get the recipe. I have bookmarked her thandai cookies and ginger snap cookies.