Koki, a typical sindhi flatbread, made by using wheat flour is my entry for Sri’s Rotimela.
Actually I had already posted it on my site long back (it’s here),but as per the rules if I wish to participate in the event I have to re-post it.so here is my contribution :
- 2 cups wheat flour
- 1 onion large finely chopped
- 3 green chillies finely chopped
- 1 tbsp. coriander leaves finely chopped
- 3 tbsp. ghee or oil
- ½ tsp. cumin seeds
- ½ tsp Annardana (dried pomegranate seeds)
- salt to taste
- Oil for shallow frying
- Chop onions very fine.
- Sieve flour, add salt, onions, annardana (optional), cumin seeds,onions, chopped green chillies,coriander leaves and oil (excluding oil for shallow frying)
- Mix well add very little water, knead into a stiff dough.
- Divide the dough in 3-4 portions.Take each portion and roll with rolling pin just to flatten the roll.Do not roll it much.
- Slightly roast it on both sides on hot tawa, take it off the flame and place on rolling board. Again roll it with rolling pin till it reaches thickness of paratha (This helps to make koki bit flaky than chewy)
- Place it on tawa again, cook on each side, adding little oil or ghee from sides, on medium flame, till very small brown patches appears on surface
- Repeat for remaining dough.
- Serve hot with Curd or tea or Papad
- It has a shelf life of about 24 hrs, so is ideal for picnics or while traveling long distances