Koki (Sindhi Breakfast)

The flatbread that traveled with us, across cities, countries, and generations.
Crispy on the outside, soft within, and always made with ghee and love.❤️
Not just a breakfast -it's travel friendly.
Koki (Sindhi Breakfast)
The flatbread that traveled with us, across cities, countries, and generations.
Crispy on the outside, soft within, and always made with ghee and love.❤️
Not just a breakfast -it's travel friendly.
Cooking Instructions
- 1
In a large bowl mix flour, salt, cumin seeds, and ghee. Rub the ghee into the flour till it holds shape when pressed.
Add onions, chillies, methi / coriander. Gently combine.
- 2
Add water with tablespoon to bring the dough together. Don't knead too much—the dough should be stiff and slightly crumbly.
- 3
Shape dough into balls, flatten gently and cover and keep aside till you heat heavy bottom tawa.
Cook the flattened dough ball on
medium low heat on both the sides till lightly browned. - 4
Bring it back to the board, roll gently about ¼ inch thick (use parchment if needed). Mark with light knife 🔪 see in pic Put it back on the tawa. Cook on both sides on medium heat by applying ghee till golden color
- 5
Serve hot with chutney, curd, or a cup of masala chai ☕️
Notes ~
- Don't over-knead if you want that perfect crunch outside, softness inside.
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