Koki

Name: Koki (A crisp Sindhi bread)
Yield: Makes 8
Cuisine: Indian
Ingredients: ¼ cup (50 grams) ghee, melted; ¼ cup (50 ml) heavy cream; 2½ cups (375 grams) Atta (whole-wheat flour); 1 teaspoon ajwain; 2 green chiles, stemmed and minced; 2 teaspoons table salt; 2 small red onions, peeled and diced; 1 teaspoon anardana (dried pomegranate seeds), crushed; 2 tablespoons chopped fresh cilantro

A crisp Sindhi bread

Preparation info

Makes
8

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a rich flatbread enjoyed at breakfast. The cream gives it its melt-in-your-mouth quality. A typical Sindhi koki is rather alarmingly large, but you can make them in any size. My mom flecks them with light knife marks in diamond shapes so that breaking the cooled bread into clean pieces is easy.

Ingredients

2½ cups (375 grams) Atta (whole-wheat flour)
2 small red onions, peeled and diced

Asia
India
Vegetarian
Breakfast
Bread

Method

Put the atta in a large bowl. Add the onions, salt, green chiles, ajwain, anardana, cilantro, 1 tablespoon of the ghee, and the cream, and stir well. Add ¾ cup (<