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 chilies finely chopped
- Some coriander leaves finely chopped
- 3 tbsp. ghee or oil
- 1 tsp. cumin seeds
- 1 tsp Annardana (dried pomegranate seeds)
- Salt to taste
- Oil for shallow frying
- Finely chop the onion.
- Sieve flour, add salt, onions, annardana, cumin seeds, chopped green chillies, coriander leaves and oil (excluding oil for shallow frying)
- Mix well.Add some water and bring the dough together. Do not knead too much. The dough must be stiff.
- Divide the dough in 3-4 portions. Take each portion and roll with rolling pin just to flatten the roll.
- 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, on medium flame, adding little oil or ghee from sides till small brown patches appear on surface.
- Repeat for remaining dough.
- Serve hot with yogurt /pickle/ tea or Papad.
- It has a shelf life of about 24 hrs, so is ideal for picnics or while traveling long distances.