Sindhi Kokiڪوڪي
⏱ Prep 15m🍳 Cook 20m🍽 Serves 4🌿 Vegan
Video: Your Food Lab (YouTube)
Sindhi Koki is the flatbread that Sindhi families eat for breakfast, craving it particularly on cold mornings and rainy days. It is thicker than a roti, crisper than a paratha, and spiced with onion, fresh coriander, and the warmth of carom seeds. Its defining move — patting it directly onto a dry tawa, never rolling — gives it the slight rusticity that is entirely the point.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪Whole wheat flour / atta (آٽو)2 cups
- ▪Onion, very finely chopped1 small
- ▪Fresh coriander (dhania)3 tbsp, chopped
- ▪Green chillies, minced1–2
- ▪Cumin seeds (جيرو)1 tsp
- ▪Carom seeds / ajwain½ tsp
- ▪Red chilli flakes½ tsp
- ▪Oil (in dough)2 tbsp
- ▪Salt1 tsp
- ▪Waterto bind
- ▪Ghee or oil (for cooking)for the tawa
🌍 Cooking abroad? Substitutions
- Whole wheat atta is available at all Indian and Pakistani grocery stores and increasingly at mainstream supermarkets; a mix of 1½ cups atta + ½ cup all-purpose flour gives a slightly lighter result.
- Carom seeds (ajwain) are worth finding at a South Asian grocery — half a teaspoon of dried thyme approximates the flavour if needed.
- Red chilli flakes can be replaced with freshly ground black pepper for a milder, more aromatic heat.
Method
- 1In a large bowl, combine flour, onion, coriander, green chillies, cumin, ajwain, red chilli flakes, salt, and 2 tbsp oil. Rub together so the fat distributes evenly through the flour.
- 2Add water gradually and knead into a firm dough — noticeably firmer than standard roti dough. This firmness is what gives koki its characteristic flakiness. Rest 10 minutes.
- 3Divide into 4 portions. Wet your palm. Place one portion on a hot, dry tawa and press it out by hand into a thick disc about 7 inches wide and 4–5 mm thick.
- 4Score the surface lightly in a criss-cross pattern with a knife — this helps it cook evenly and creates a pleasing texture.
- 5Cook over medium-low heat without oil for 3 minutes until the base firms up. Flip and cook the other side 3 minutes.
- 6Drizzle ghee or oil on both sides and press gently with the back of a spoon. Cook a final 2 minutes per side until small brown spots appear and the surface is crisp.
- 7Serve immediately with plain yogurt, white butter, or mango pickle.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.