This Sindhi Koki is a traditional flatbread from Sindhi cuisine, hearty, flaky, and bursting with flavor. Made with whole wheat flour, green chilies, cilantro, anardana powder, and aromatic spices like cumin and ajwain, koki is a truly comforting and satisfying Indian bread.
Whether you’re familiar with Sindhi food or discovering it for the first time, this easy Sindhi Koki recipe will walk you through the steps to make this humble yet flavorful flatbread in your kitchen.
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Easy and Quick Sindhi Koki Recipe
If you've never tried Sindhi Koki, you're in for a delicious treat! It's easy to make, requires no yeast or fancy ingredients, and stays fresh for hours, making it ideal for travel or lunchboxes too.
This crispy and flaky Koki is often enjoyed as a breakfast or brunch, served with yogurt, pickle, or even a hot cup of chai.
As a Gujarati, I grew up eating Bhakhri, both the regular Bhakhri and the crispy biscuit Bhakhri. So, when I first tasted Koki, it immediately reminded me of Bhakri. And it instantly became my favorite.
Making Sindhi Koki is easy and quick; there is no need to rest the dough. You can also customize the recipe by adding your choice of spices and herbs. Because I do not add onions, this Sindhi Koki stays fresher for longer.
To make this flatbread successfully, it is essential to make stiff dough. So, be careful when adding water, as the dough should be stiffer and rustic than the dough for paratha or roti. Also, there is no need to knead the dough; once everything comes together, the dough is ready.
Why You Will Love Sindhi Koki
- This Sindhi Koki Recipe will give you an authentic taste with pantry staples.
- It is made without yeast or leavening agents.
- Koki is crispy, flaky, and loaded with flavors.
- The recipe is easily customizable with herbs and spices.
- It stays fresh for hours, making it suitable for travel and a tiffin box.
Ingredients and Notes
- Whole Wheat Flour: Use your favorite whole wheat chapati flour for the Sindhi Koki recipe.
- Besan: I like to use a little besan (chickpea flour) for this recipe. Besan helps provide a crispy and flaky texture. However, it is optional and you can skip it.
- Salt and Pepper: Add salt and pepper to taste.
- Ghee: Ghee or oil is essential for this recipe. Mixing fat with flour is known as shortening (Moyan), which gives the Koki a crispy texture. So, do not skimp on ghee. If you want to make it vegan, add your choice of cooking oil.
- Green Chilis: I added finely chopped green chilis. Green chili paste can also be used as an alternative. You can add more or fewer green chilies to your taste.
- Coriander Leaves: Add finely chopped fresh coriander leaves for a pleasant, earthy flavor.
- Cumin Seeds: Cumin seeds add a crunch and a rich flavor.
- Carom Seeds: Carom seeds are highly aromatic and pair perfectly with this recipe. Lightly crush the seeds between your palms before adding them to the flour.
- Pomegranate Seeds Powder: Pomegranate seeds powder, also known as anardana powder, adds a delicious, sweet, and tangy flavor to this flatbread. If you only have dried pomegranate seeds, you can crush them lightly and use them in the recipe.
- Water: The Koki dough should be stiff, rustic, and uneven in texture. So be careful while adding water. Always add water gradually as needed to prevent adding too much water.
How To Make Sindhi Koki
- In a large bowl, add whole wheat flour, chickpea flour, salt, and ghee.
- Mix well, and rub the flour until it reaches a crumb-like texture, also known as Moyan or shortening.
- Once the ghee is well incorporated, the dough should hold its shape when pressed between the palms.
- Now, add black pepper, cumin seeds, carom seeds, pomegranate seeds powder, green chilis, and cilantro.
- Mix well.
- Then, gradually add water and bring the dough together; the dough should be very stiff and uneven in texture.
- Do not knead the dough.
- Divide the dough into five equal portions and form the rough balls.
- Cover the doughballs with a kitchen towel and set aside.
- Heat the tawa or skillet on medium heat while you roll the dough balls into Koki.
- Now, take a doughball and place it on a flat surface.
- Gently flatten it and roll it out into a thick roti.
- The edges may tear and be uneven, which is perfectly fine.
- Once you roll a thick Koki, use a knife tip to make shallow incisions on it.
- You can make incisions in any pattern.
- Place the Koki on a hot tawa and cook it over low heat until golden spots appear on one side.
- Then flip and cook it on the other side.
- Now apply ghee on both sides and cook until the Koki is crisp and nicely golden brown.
- Similarly, cook all the Koki and serve it with Chai, pickles, or yogurt.
Serving Suggestions
Sindhi Koki can be served for breakfast with tea, coffee, or milk.
It can also be enjoyed with plain Homemade Yogurt or pickles.
You can serve this delicious flatbread with a choice of chutney.
They can also be served with dal, such as Moong Dal Mughlai or Chana Dal Fry.
Storing Suggestions
You can store Sindhi Koki for two days at room temperature in an airtight container.
I also refrigerate it for 4 days if I make it in a big batch. However, I have not tried freezing the Koki.
Helpful Tips For Sindhi Koki
Dough: Rubbing the flour with ghee until it resembles bread crumbs is essential. It is called shortening, and it gives the Koki a flaky texture. The dough should be stiff and rustic, so add water gradually to prevent adding too much.
Making the Incisions: After rolling the dough ball into a disc, it is essential to make incisions to prevent the Koki from puffing up.
Cooking: Cook the Sindhi Koki on medium-low heat for a crispy texture.
Make It Vegan: Use oil instead of ghee to make vegan Sindhi Koki.
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Sindhi Koki
Ingredients
- 2 cups whole wheat flour
- 2 tablespoon chickpea flour (besan)
- 2 tablespoon ghee
- Salt to taste
- ¼ teaspoon Ground black pepper (or to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon carom seed (slightly crushed between your palms)
- 1 teaspoon pomegranate seeds (crushed (or powder))
- 1-2 green chilis finely chopped
- 2 tablespoon finely chopped coriander leaves
- ½ cup water
- Ghee for cooking as required
Instructions
- In a large bowl, add whole wheat flour, chickpea flour, salt, and ghee. Mix well and rub the flour until it reaches a crumb-like texture, also known as Moyan or shortening.
- Once the ghee is well incorporated, the dough should hold its shape when pressed between the palms.
- Now, add black pepper, cumin seeds, carom seeds, pomegranate seeds powder, green chilis, and cilantro. Mix well.
- Then, gradually add water and bring the dough together; the dough should be very stiff and uneven in texture. Do not knead the dough. You may need a little more or less water, depending on the type of whole wheat flour.
- Divide the dough into five equal portions and form the rough balls. Cover the doughballs with a kitchen towel and set aside.
- Heat the tawa or skillet on medium heat while you roll the dough balls into Koki.
- Now, take a doughball and place it on a flat surface. Gently flatten it and roll it out into a thick disc, about ⅓ to ½ inch. The edges may tear and be uneven, which is perfectly fine.
- Once you roll a thick Koki, use a knife tip to make shallow incisions on it.
- Place the Koki on a hot tawa and cook it over low heat until golden spots appear on one side. Then flip and cook it on the other side. Now apply ghee on both sides and cook until the Koki is crisp and nicely golden brown.
- Similarly, cook all the Koki and serve it with Chai, pickles, or yogurt.
Storing Suggestions
- You can store Sindhi Koki for two days at room temperature in an airtight container.
- I also refrigerate it for 4 days if I make it in a big batch. However, I have not tried freezing the Koki.
Notes
- Dough: Rubbing the flour with ghee until it resembles bread crumbs is essential. It is called shortening, and it gives the Koki a flaky texture. The dough should be stiff and rustic, so add water gradually to prevent adding too much.
- Making the Incisions: After rolling the dough ball into a disc, it is essential to make shallow incisions on one side to prevent the Koki from puffing up.
- Cooking: Cook the Sindhi Koki on medium-low heat for a crispy texture.
- Make It Vegan: Use oil instead of ghee to make vegan Sindhi Koki.
Thanks for coming! Let me know what you think.