Sindhi · serves 2

Sindhi Koki

A thick onion flatbread that keeps all day. Made for travelling.

30 min Some work Vegetarian

Ingredients

  • 2 cups atta
  • 2 onions, very finely chopped
  • 2 green chillies
  • 1 tsp cumin
  • 1 tsp ajwain
  • 1 tsp red chilli powder
  • 1/4 cup coriander
  • 4 tbsp ghee

Method

  1. Mix flour with onion, chillies, cumin, ajwain, chilli powder, coriander, salt and 2 tbsp ghee. Add very little water — stiff dough.
  2. Roll a thick disc, cook it half way on a tawa, then take it OFF and let it cool 5 minutes.
  3. Now roll it again, thinner. That double rolling is what makes koki crumbly instead of chewy.
  4. Prick all over with a fork.
  5. Back on the tawa, ghee on both sides, cook slow on low heat for 8 minutes till deep golden and crisp.
  6. Curd, pickle, or just chai.

Questions people ask about Sindhi Koki

How long does Sindhi Koki take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Sindhi Koki?

Now roll it again, thinner. That double rolling is what makes koki crumbly instead of chewy.

What can I use instead of atta in Sindhi Koki?

Use plain flour, though the dough will be softer and need less water.

Can I make Sindhi Koki ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Sindhi Koki vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Sindhi Koki?

Curd, pickle, or just chai. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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