Koki

A crisp Sindhi bread

Preparation info
  • Makes

    8

    • Difficulty

      Easy

Appears in

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

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

Method

  1. 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 (<