In a mixing bowl add whole wheat flour, chopped dhania, mint, adrak and green chillies. Slightly crush ajwain and jeera between the palms of your hands and add it to the flour. Add black pepper, anardana, haldi and hing.
Add ghee and gently mix well. Add water in stages, bind to a soft dough. The dough should be just like Paratha dough. Cover and keep aside for 15 to 20 minutes. After resting the dough, again knead the dough to make it more even and smooth.
Make small lemon size equal portions of the dough. Shape one portion to form a ball and gently flatten it. Dust it in dry whole wheat flour.
Pre heat a non stick tava with a drop of oil | ghee, on gas. With a rolling pin roll the dusted ball out to a 4" diameter thick roti. Place the rolled roti on tava. Cook both sides for about 35-40 seconds.
As they begin to change colour, remove from tava. Mash the semi cooked roti. Take care, as this will be a bit hot
Shape it again like a ball. Flatten it and roll it to 4" diameter roti. No need to dust with dry wheat flour. As you roll the sides may crack, but that is fine. Place this Koki on tava.
As the surface becomes a bit darker, smear some oil on it and flip.
Same manner smear some oil on this upturned side as it changes colour.
Roast koki till it gets nice brown spots on both sides. Once done transfer to a plate.
In the similar manner prepare remaining Kokis. Multiple Kokis can be made in the same tava simultaneously. Serve hot/cold along with curd, raita, chutney, pickles and/or in the traditional Sindhi way along with some Sindhi Papad!