Recipe Description

A typical Sindhi bread, it is flavorful, it is crisp and simply yummy

Ingredients:-

• Atta (whole wheat flour) – 2½ cups
• Red onions, roughly chopped – 2 small
• Table salt – to taste
• Green chiles finely chopped – 2 no
• Ajwain (carom seeds) – 1 teaspoon
• Anardana (dried pomegranate seeds), crushed – 1 teaspoon
• Fresh cilantro leaves, chopped – 2 tablespoons
• Ghee – 4 tablespoons
• Fresh cream – 4 tablespoons

Method:-

1. Place the whole wheat flour in a deep bowl.  Add the onion, salt, green chiles, carom seeds, dried pomegranate seeds, cilantro leaves, 1 tablespoon ghee and fresh cream and mix well.
2. Add ¾ cup (150 ml) water and knead into a stiff dough.  Cover and rest the dough for about 15 minutes.
3. Divide the dough into 8 equal portions (these will be larger than you would normally take to make a parantha).
4. Lightly dust with a little flour and roll into a thick roundel of 5 inch diameter. This is the koki.
5. Place a thick non stick griddle on medium heat.  Let it heat for 2 minutes, then place a koki on it  and cook for 2-3 minutes on each side or till evenly cooked on both the sides.  Apply a little of the remaining pure ghee and cook, pressing with a flat spoon, till both the sides are light golden in colour.
6. Serve hot.