• 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.