Entree: India – Sindhi-Indian – ڪوڪي ➤ Koki (Thick savory Sindhi flatbread studded with onions and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (260 g) whole wheat flour (atta)
- 1 medium onion, finely chopped (5 oz (140 g))
- 2 green chilies, finely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) cumin seeds or ajwain (carom) seeds
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) red chili powder (optional)
- 2 tbsp (30 ml) vegetable oil plus extra for cooking
- 1/2 cup (120 ml) warm water, or as needed to form a firm dough
- 1/4 cup (60 ml) plain yogurt (optional, for slightly softer koki)

Show original ingredient measurements

- 2 cups (260 g) whole wheat flour (atta)
- 1 medium onion, finely chopped (5 oz / 140 g)
- 2 green chilies, finely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) cumin seeds or ajwain (carom) seeds
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) red chili powder (optional)
- 2 tbsp (30 ml) vegetable oil plus extra for cooking
- 1/2 cup (120 ml) warm water, or as needed to form a firm dough
- 1/4 cup (60 ml) plain yogurt (optional, for slightly softer koki)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large mixing bowl combine the whole wheat flour, chopped onion, green chilies, cilantro, cumin or ajwain, salt, and red chili powder. Add 2 tbsp (30 ml) oil and rub into the flour until the flour takes on a crumbly, slightly oily texture.
2. Add yogurt if using, then gradually add warm water (about 1/2 cup (120 ml)) to bring the mixture together into a firm, non-sticky dough. Knead briefly to smooth, cover and rest for 10 minutes.
3. Divide the dough into 4 equal portions. On a lightly floured surface, press or roll each portion into a thick round about 6–7 inches (15–18 cm) across; do not roll too thin.
4. Heat a heavy skillet or tawa over medium heat and brush lightly with oil. Place a koki on the skillet and cook for 3–4 minutes until the bottom has golden brown spots, pressing gently with a spatula and adding a little oil around the edges.
5. Flip and cook the other side for 3–4 minutes until well browned and cooked through. Cook both sides until crisp in spots and cooked inside; adjust heat to avoid burning while ensuring interior cooks.
6. Repeat with remaining dough portions. Serve koki hot with plain yogurt, pickles, or a spicy chutney.

1. In a large mixing bowl combine the whole wheat flour, chopped onion, green chilies, cilantro, cumin or ajwain, salt, and red chili powder. Add 2 tbsp (30 ml) oil and rub into the flour until the flour takes on a crumbly, slightly oily texture.
2. Add yogurt if using, then gradually add warm water (about 1/2 cup / 120 ml) to bring the mixture together into a firm, non-sticky dough. Knead briefly to smooth, cover and rest for 10 minutes.
3. Divide the dough into 4 equal portions. On a lightly floured surface, press or roll each portion into a thick round about 6–7 inches (15–18 cm) across; do not roll too thin.
4. Heat a heavy skillet or tawa over medium heat and brush lightly with oil. Place a koki on the skillet and cook for 3–4 minutes until the bottom has golden brown spots, pressing gently with a spatula and adding a little oil around the edges.
5. Flip and cook the other side for 3–4 minutes until well browned and cooked through. Cook both sides until crisp in spots and cooked inside; adjust heat to avoid burning while ensuring interior cooks.
6. Repeat with remaining dough portions. Serve koki hot with plain yogurt, pickles, or a spicy chutney.