Breakfast · Nashto
Koki
Thick, slow-cooked ghee unleavened bread
A thick, firm whole-wheat flatbread with melted ghee rubbed into the dough, cooked very slowly on a low tawa so it develops a crisp crust and a soft interior. The classic Sindhi–Bhatia comfort breakfast and a traditional travel bread.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the dough
For cooking
Method
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In a bowl (paat), combine the whole wheat flour and salt. Add the melted ghee and rub it into the flour.
Add water gradually and knead into a firm dough. Cover with a damp cloth and rest for .
Divide the dough into 2 equal portions. Roll each into a disc about 6 inches across and ½–¾ inch thick; keep it thick, not rolled thin like a roti.
Heat a tawa (griddle) on a low flame and place the rolled dough on it. Cook slowly, turning 2–3 times, applying ghee at intervals. Prick the surface lightly with a fork so the ghee soaks in. Cook until golden brown on both sides, about .
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Chef's tip: a slow, low flame cooks the koki evenly through while building a crisp outer layer.
Malai Koki
Use milk and cream in place of the water for a richer texture.
Mithi Koki
Leave out the salt and use 4 tbsp sugar or jaggery instead; dry fruits optional.
Besan Koki
Replace some or all of the whole wheat flour with gram flour (besan).
Missi Koki
Knead chopped green chillies, ginger and coriander leaves into the dough.
Karele ji Kat ji Koki (bitter gourd koki)
Grate only the skin of a bitter gourd (karela), toss it with salt and leave for 10–15 minutes to draw out the bitterness, then squeeze out the excess water. Knead it into the dough together with chopped green chillies, ginger and coriander leaves.
Serve with
Serve hot with curd (yoghurt), pickle, chopped lightly salted ginger, and tea. A traditional travel food: it stays fresh for hours, so it was packed for journeys, pilgrimages and outdoor gatherings.
Nutrition
EstimatedPer koki
850 kcal
- Protein
- 18 g
- Carbohydrate
- 108 g
- Fat
- 41 g
The recipe makes 2 kokis.
Whole recipe
1,700 kcal
- Protein
- 36 g
- Carbohydrate
- 216 g
- Fat
- 81 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best eaten fresh and hot; the dough can be made ahead and refrigerated.
About this dishDid you know?, Cultural note
Did you know?
Kept thick and cooked slowly, koki is more rustic, hearty and travel-friendly than ordinary flatbreads.
Cultural note
One of the most iconic breads of the Sindhi–Bhatia community; many Bhatia families link the smell of koki on the tawa with childhood; the many variations show families adapting it to season and ingredients.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos