Koki is a popular Pakistani flatbread. It is primarily linked to Sindhi cuisine and is one of the dishes most popular for its rich flavours and its flaky texture. In times gone by, it was enjoyed as a breakfast or simply as a snack, with whole wheat flour kneaded either with ghee or oil. Try this delicious koki recipe today. This makes it unique in terms of its taste and the delightful crispness when prepared. The dough for the preparation of Koki must be kneaded with spices like cumin, ajwain, finely chopped onions, green chillies, and fresh herbs. Here's a traditional recipe of koki that's easy to follow. This mixture gives this bread a savoury aroma and enhances its overall flavour. Koki is then rolled out into thick rounds, which are cooked till golden and crispy on a hot griddle, often brushed with a little more ghee for added richness. Koki is typically taken with yoghurt, pickles, or chutneys and will be done as a food item that can easily be complemented with many accompaniments; hence, the flavour is quite strong, and its texture is sufficiently filling for adults and children alike. Not only does it remain a comfort food, but Koki is a symbol of Sindhi heritage. Whether being prepared in the home kitchen or a local dhaba, Koki is taken as a home-ingredient taste where its warmth with wholesome goodness is relished. This simple flatbread, yet with flavours, celebrates Sindhi culinary artistry.

• 1 cup wheat flour
• 1/2 onion
• 2 green chilli
• 3 tbsp coriander leaves
• 2 tbsp oil
• 3/4 tsp coriander seeds powder
• 1/4 tsp anardhana seeds powder
• 1 tsp cumin seeds
• Salt

• Koki is one of the most popular Sindhi flatbread cuisines. Koki has the flavour, delight, and satiety that I experienced while enjoying it.
• This versatile dish of wheat flour can be eaten as a breakfast item or snack. Due to minimal ingredients, Koki can be turned into a tasty meal paired with different accompaniments. Let's learn how to make this flavourful flatbread step by step.
• First of all, the necessary ingredients for Koki must be collected. You will need 1 cup of wheat flour, which makes for the dish's robust and nutritious foundation. Chop half of the onion finely and keep it aside. The onions will give the dough a subtle sweetness and moisture.
• Two green chillies chopped are also needed as they give that spicy shock. You can adjust the amount of the heat to your taste, so you can make this dish according to every palate. You need fresh coriander leaves, roughly chopped, for the Koki. Take around three tablespoons to make this recipe.
• Apart from all these fresh ingredients, you will also need some spices to flavour the Koki. ¾ teaspoon coriander seed powder gives a warm, aromatic note.
• A quarter teaspoon of dried pomegranate seeds powder will introduce just enough tanginess to offset the flavours. Finally, a teaspoon of cumin seeds will give an earthy undertone. Allow for salt because it will be used to flavour the dish as well.
• Now is the time to prepare dough for Koki. Take a large vessel to mix wheat flour and chopped onions, green chillies, and coriander leaves. This dry mixture needs to be mixed very well so that flavours spread evenly.
• Once vegetables are well mixed, add coriander powder, anardana powder, cumin seeds, and salt; mix everything to get a uniform mixture.
• Let's put the oil in the dough. Use about two tablespoons of oil in the mix. The flavour will be enriched along with a soft, pliable dough.
• Gradually add water as needed and knead into a smooth, elastic dough. This should feel very similar to regular chapati dough. Wrap it in a wet cloth and let it rest for approximately 20 to 30 minutes. The resting period brings relaxation of the gluten and makes it easier to roll out into Koki.
• Roll dough into small balls of golf ball size. Sprinkle flour on the countertop, you have just cleaned so the dough will not stick to it.
• Roll one of the balls onto that countertop. Use your palms of your hands. Flatten it further with a rolling pin to a thick disc of about ¼ inch thick. Koki must be thicker compared to chapati.
• Heat a tava or a griddle over medium heat so that it gets hot. Place the rolled-out Koki carefully on the hot tava. Cook for a couple of minutes till you see the bubbles coming on the surface. Flip over the koki and cook for another minute.
• Brush a little oil on the cooked side and flip again, allowing it to cook for another minute or so until both sides are golden brown and slightly crispy. That's about it for all the dough portions.
• All the Kokis are then stacked on a plate and kept warm. To be loved best, Koki is well enjoyed hot, though it has no hesitancy to go about well with various accompanying options. It pairs appetisingly with yoghurt, pickles, or even some spicy curry.
• Conclusion Koki is a simple flatbread that plunges into deep flavours that Sindhi cuisine is famous for. With this rich spice blend and fresh ingredients, this dish can easily be the favourite of the family.
• Whether eaten for breakfast, lunch, or dinner, a recipe of Koki will be a deliciously mouthwatering way to enjoy healthy food while savouring the rich traditions of Sindh's cuisine. Enjoy every last bite of this delicious flatbread and share it with loved ones for a truly satisfying meal.