Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSindhi Koki
Breakfast · Sindhi
Sindhi Koki
from the Sindhi table.
A thick, onion-and-chilli wheat flatbread rolled twice for a crisp, hearty breakfast with tea, yoghurt or pickle.
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Written recipe
A recipe to
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Written recipe adapted from the Koki chapter of the shared cookbook manuscript.
Ingredients
- 2 cups whole wheat flour
- 1 large onion, finely chopped
- 2 to 3 green chillies, finely chopped
- 1/2 tsp red chilli powder, optional
- Coriander leaves, salt and 4 tbsp oil for the dough
- Ghee or oil for cooking
Method
- Combine the flour, spices, onion, coriander, salt and oil. Add water gradually to make a firm dough.
- Rest the dough for 5–10 minutes, then divide into large balls.
- Roll each ball into a small thick koki, cook briefly on both sides, then remove and roll again.
- Cook the larger koki on low heat with oil until golden and crisp. Serve warm with tea, yoghurt or pickle.