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Sindhi koki
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
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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.
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