Koki is a common and favourite Sindhi breakfast. It is a type of flatbread or Paratha with a difference. Whole wheat flour, onions, oil and other spices are combined together to form a dough. All these impart a unique taste to the Koki. Traditionally it is a breakfast recipe but since it is quite a wholesome and filling, considering it too heavy for our sedentary lifestyle ; many opt it for brunch or lunch. Some enjoy a spoonful of ghee on Koki, whereas some are satisfied with just oil. Settle for whatever you desire, wish or sustain!.... The irresistible taste of Koki has made it a popular breakfast item on food counters menu. With changing times the size and thickness of Koki and the amount of oil/ghee has become less without compromising on the taste. Having said all that, if you omit incorporating enough oil in the flour before kneading the dough, then..... Koki will no longer be Koki.... it maybe a Kokish paratha. Whenever I have to rattle my brains to dig out menu for the following day, Koki is at my rescue! It is my all time favourite shortcut whenever I am on my shopping spree... I don't have to bother for lunch then.. . Koki is also a healthy option for a long day's travel. The method to make Koki is very short and precise. Please do not be baffled by the visually lengthy procedure that you see below. This is because I have tried to give a bird's eye view of traditional conventional steps and tricks for a flaky crispy Koki. You may choose to read it or not... but no extra information is harmful ... isn't it? So, here it goes..............
Preparation Time :10 Min
Cook Time : 10 Min
Total Time : 20 Min
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