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Photo of Sindhi Koki by Meena C R at BetterButter

Sindhi Koki

Meena C R
0 minutes
Prep Time
40 minutes
Cook Time
3 People
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A delicious Indian flatbread!

Recipe Tags

  • Veg
  • Everyday
  • Sindhi
  • Roasting
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. 1 cup Whole Wheat Flour
  2. 1 tblsp Homemade ghee | Clarified Butter
  3. 1/2 cup water approximately
  4. 3 tbsp Fresh Dhania | coriander Leaves finely chopped
  5. 2 sprigs Fresh pudina | Mint Leaves roughly chopped
  6. 1 Green chilli finely chopped | To taste
  7. 1 tsp Adrak | ginger finely chopped
  8. less than 1/4 tsp Ajwain | Carrom Seeds
  9. less than 1/4 tsp Kali Miri | Black pepper coarsely crushed
  10. 1/4 tsp Anardana | Dried pomegranate Seeds roughly crushed
  11. A pinch Haldi | turmeric Powder
  12. A pinch Hing | asafoetida Powder
  13. less than 1/2 tsp salt | To taste
  14. A pinch Hing | asafoetida Powder
  15. 2 tbsp olive Oil | Any cooking oil


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. As they begin to change colour, remove from tava. Mash the semi cooked roti. Take care, as this will be a bit hot
  6. 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.
  7. 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.
  8. 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!

Reviews (5)  

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Shobha Das
Shobha Das   Jul-05-2017

Deepa Niraj
Deepa Niraj   Mar-09-2017

Yummy,my favourite !!!!!

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