Koki roti is a flatbread prepared from wheat flour for breakfast in Sindhi cuisine. "Koki", the name itself was so cute, that I looked for its recipe on SK and Tarla Dalal site. I also came across many variations on different blogs. The recipe today is adapted from different recipes that I came across, to cater the taste preferred by my family.
Wheat flour 2 cups
Onion finely chopped 1 cup
Coriander leaves 2 tbsp
Green chillies finely chopped 2
Cumin seeds 1 tsp
Carom seeds 1/2 tsp
Fennel seeds 1/2 tsp
Ghee melted 2 tbsp
Salt to taste
Take the wheat flour into a wide bowl. Add chopped onion, coriander leaves, chopped green chillies, cumin seeds, carom seeds, fennel seeds, ghee. Mix enough water and make a stiff dough from these ingredients. Knead the dough, cover and allow the dough to rest for 10 minutes.
Pinch out the dough and divide it into 8 equal portions. Roll out each portion into thick parathas. Place this rolled out roti on the hot tawa/pan. Make criss-cross lines on the roti with a knife. This will help to cook it evenly. Press it down and roast it evenly till small golden brown patches appear on both sides. Spoon ghee across the edges while cooking this roti.
Serve the rotis hot either with curd or pickle or chutney or plain hot chai.
Note: When I came across the recipe here, I came to know that the dough/ balls are rolled a little bit, roasted on both sides and then again rolled to paratha thickness with rolling pin on the board before final roast. As per the author of Sindhi Rasoi, this step helps to make the rotis more flaky.