Authentic Sindhi Koki with Warm Curd
Flaky, thick whole wheat flatbread packed with caramelized onions, fresh mint, and fragrant spices, traditionally roasted in plenty of ghee. Enjoy it piping hot alongside a bowl of fresh curd and tangy pickle for a comforting, hearty meal.
45min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, salt, cumin seeds, anardana, turmeric powder, chopped onions, green chilies, mint, and coriander leaves.
2
Add 2 tablespoons of melted ghee to the mixture and rub it into the flour using your fingertips until it resembles breadcrumbs.
3
Gradually add warm water and knead into a very firm, stiff dough. Let it rest for 10 minutes.
4
Divide the dough into equal portions and shape them into smooth balls.
5
Roll out each ball into a thick disc, about half an inch thick. Lightly score a pattern on the surface using a knife.
6
Heat a heavy-bottomed tawa (griddle) over medium heat and place the rolled koki on it.
7
Cook on low heat, pressing down gently with a spatula, until light golden spots appear on both sides.
8
Drizzle generous amounts of ghee around the edges and surfaces, roasting until crispy, golden-brown, and cooked through on both sides.
9
Serve hot immediately with fresh curd and a spicy pickle.
Ingredients
2 cups whole wheat flour (atta)
1 large onion, finely chopped
2 green chilies, finely chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh coriander leaves, chopped
1 teaspoon cumin seeds
1 teaspoon crushed pomegranate seeds (anardana)
1/2 teaspoon turmeric powder
4 tablespoons ghee (plus extra for roasting)
Salt to taste
Warm water as needed
*This AI-generated recipe may contain inaccuracies.