AI-generated image
Sindhi koki
Onion and chilli flatbread
سنڌي ڪوڪي (Sindhi koki): thick, crisp-edged flatbread kneaded with onion, green chilli and dried pomegranate seeds
PakistaniBreakfast in a Hyderabad or Larkana home very often means koki, a thick, rough-textured round of wholewheat dough packed with chopped onion, green chilli, coriander and crushed anardana, cooked slowly on a tawa until the outside is crisp and blistered and the inside stays dense and short. It is the bread Sindhis abroad get homesick for, eaten with a cup of sweet milky tea, a bowl of yogurt or a spoon of mango pickle, and leftover koki travels well for a lunch box. A hot pan is the enemy; on high heat the outside burns while the middle stays raw. Chef's tip: knead the dough stiff with plenty of ghee and very little water, then cook the koki over a low flame for at least 10 minutes in all, pressing it with a cloth so it cooks evenly.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dough
- 10 ½ oz wholewheat flour (atta)plus extra for dusting
- 3 /4 tsp salt
- 1 tsp cumin seeds
- 1 /2 tsp carom seeds (ajwain)
- 1 tsp dried pomegranate seeds (anardana)lightly crushed
- 1 /2 tsp black peppercoarsely crushed
- 1 onionvery finely chopped
- 2 green chilliesfinely chopped
- 3 tbsp fresh corianderfinely chopped
- 4 tbsp gheemelted
- ½ cup waterapproximately
For cooking
- 3 tbsp ghee
Shop this recipe on Amazon
What you'll need
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Mix 10 ½ oz wholewheat flour (atta), 3 /4 tsp salt, 1 tsp cumin seeds, 1 /2 tsp carom seeds (ajwain), 1 tsp dried pomegranate seeds (anardana), 1 /2 tsp black pepper, 1 onion, 2 green chillies and 3 tbsp fresh coriander in a bowl.
2 minStep 2: Rub in 4 tbsp ghee with your fingertips until the mixture looks like coarse crumbs.
2 minStep 3: Add ½ cup water a little at a time and knead to a stiff, firm dough; the onion will release moisture, so add water slowly. Cover and rest for 10 minutes.
5 minStep 4: Divide into 4 balls and roll each, on a lightly floured surface, into a thick round about 13 cm across and 8 mm thick; prick all over with a fork.
2 minStep 5: Heat a tawa or heavy frying pan over a low-medium heat and cook one koki for 2–3 minutes until the underside is dry and lightly spotted.
3 minStep 6: Flip, cook for 2–3 minutes, then drizzle about 1 tsp of 3 tbsp ghee around and over it.
3 minStep 7: Keep turning every minute or so, pressing with a folded cloth and adding a little more ghee, for 4–5 minutes until both sides are deep golden and crisp and the koki sounds hollow when tapped; repeat with the rest and serve warm with tea or yogurt.
5 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 16 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sindhi koki take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
Israeli
ChipaCheese bread rings
In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.
Paraguayan
Akki rottiRice flour flatbread
Akki rotti is the breakfast of Bengaluru and the old Mysore country: rice flour mixed with grated vegetables, dill, coconut and green chilli, patted out thin by hand straight onto a cold pan, then cooked until speckled and crisp at the edges. Every home has its own mix; dill (sabbasige soppu) is the classic flavour, but cucumber, carrot or fenugreek all turn up. It is eaten hot off the pan with coconut chutney or a dab of ghee and spicy chutney powder, and it is naturally gluten-free. Chef's tip: work with two pans in turn, patting the next rotti onto a cooled pan while the first one cooks; patting onto a hot pan burns your fingers and gives an uneven rotti.
Indian