This Sindhi Koki Recipe is a simple and easy way to make traditional Sindhi flatbread. Crispy and flaky, this whole wheat bread combines a few aromatics, besan, ghee, and spice powders. This paratha or flatbread is typically eaten with dahi, achar, and papad as breakfast.
What is Sindhi Koki?
Sindh was a province in undivided India, and Sindhi is an exceptionally hard-working community with a lovely business sense. Their love for food is known to everyone.
Sindhi koki is a wheat flatbread from that region. It's a little thick, and some have knife marks. This roti /Paratha /Flatbread is crispy on the outside and soft and flaky inside. This bread is quite popular in India.
The cooking method for flatbread is quite different. Here, the dough is rolled and cooked twice for a beautiful texture.
It is a lovely, simple dish that can be eaten with yogurt, a pickle, and a slice of onion.
Ingredients Needed?
Whole Wheat Flour, Gram Flour, onion, green chilies, fresh chopped cilantro, dry fenugreek leaves, ghee, and a few spices(whole and powder both)like pomegranate seeds powder, red chili powder, salt, carrom seeds, cumin seeds, etc.
How to Serve?
Traditionally, it is eaten with yogurt, onion, pickle, and papad. It is one of the most popular breakfast parathas in northern India. It is pretty filling and hearty.
Can we keep it in the fridge?
Yes. If stored correctly, it can be stored for one week in the refrigerator and around one month in the freezer. It can be used as travel food and stays good on the counter for 2-3 days; however, that depends on the weather. Hot and humid weather may not help with storage.
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Ingredients
Method
- Add all the ingredients except water in a big mixing bowl and mix with palm or hands to form a crumbly mixture.Spend some time and do it properly .
- Flakiness of your koki will depend on your dry mixing.
- Now add water,little by little and knead a stiff dough.After kneading and making a smooth ball leave it covered for resting.It should take altleast 5 minute.
- Divide the dough into 6 balls(4 if making big)of equal parts.
- Flatten them using your hands to form a disc.
- Heat a skillet or griddle or pan over medium heat.
- Place the koki disc on the griddle and cook one minute on each side.
- Roll the koki again to a round flatbread shape . It should be thick not thin like roti.
- Prick the koki with a knife or make marks over it.
- Cook the koki individually repeating the same process on the skillet.
- Cook on both sides till the brown spots appear or it looks nicely done.
- Apply ghee on both sides by brush and cooking them again for some time koki looks golden crispy.
- Remove in a plate and enjoy with yogurt ,pickle and papad.
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