Sindhi koki
Breakfast 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.
Pakistaniby KrazyBadal 0 views
Indian
