Sindhi Koki is a 'parantha' or Indian flat bread.We make it with loads of love, green onions and chillies. It is perfect for breakfast and a great alternative to eating white bread.It is a great breakfast.You can combine it with an omelette or egg Benedict.If you are a vegetarian, with some roasted 'papad' and curd or yogurt.
Children love with with some white butter smeared on it.It tastes great if you have it with a dollop of ghee or clarified butter.You could also add some jam if travelling and cannot have yogurt.
The best way of making 'koki' will be on a non stick pan with minimum oil.You can also make it on cast iron pan.This will improve the iron in body in the long run.However be careful while adding butter.
I love koki with extra butter or ghee smeared on it.You do not need any other dip with it.Simple koki yet yummy.Serve it hot with a cup of tea.
It almost tastes like a biscuit and yet no refined flour in it.
It is a versatile dish and can be served with some potato curry as well instead of 'poori'.
Step by step pictures for Sindhi Koki
1.Knead all the ingredients into a semi-hard dough.
2.Roll into a very thick flatbread of around 1 inch in thickness.
3.Cook on a griddle/tava for few minutes,take it off.
4.Roll further to get into a flatbread of around 1 cm thickness
5.Cook on the griddle using little oil on both sides
6.Take it off the heat once cooked (golden brown).
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