Recipe — Bread
Koki
Crispy Sindhi Flatbread — a distinctive spiced whole-wheat paratha
Ingredients
| Whole meal (wholemeal) flour | 2 cups |
| Onion, medium | 1 |
| Green chillies | 2–3 |
| Anardana (dried pomegranate seeds) | 1 tsp |
| Oil or ghee | 2 tbsp |
| Red chilli powder | ½ tsp |
| Salt to taste |
Method
Roast anardana lightly and powder it. Finely chop the onion and green chillies.
To the wholemeal flour, add oil, onion, green chillies, salt, powdered anardana, and red chilli powder. Knead into a firm dough with water. Divide into 5–6 equal portions. Roll each out like a thick paratha.
Roast lightly on a tawa (griddle) on both sides, adding a little ghee on the edges. When brown patches appear on both sides, the koki is ready.
Serve with yogurt, raita, or chutney. Koki also makes an excellent breakfast with tea or milk.