A typical Sindhi bread, it is flavorful, it is crisp and simply yummy
- 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
- 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.
- Add ¾ cup (150 ml) water and knead into a stiff dough. Cover and rest the dough for about 15 minutes.
- Divide the dough into 8 equal portions (these will be larger than you would normally take to make a parantha).
- Lightly dust with a little flour and roll into a thick roundel of 5 inch diameter. This is the koki.
- 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.
- Serve hot.