Sindhi Koki

Ingredients

• 2 cups whole wheat flour
• 1 small onion, very finely chopped
• 1-2 green chiles, finely chopped
• 2 tbsp chopped cilantro
• 1 tsp cumin seeds
• 1/2 tsp carom seeds (ajwain)
• 1 tsp salt
• 2 tbsp ghee, plus more for cooking
• Water, as needed

Before you cook

• Finely chop the onion, green chiles, and cilantro.

Steps

1. Combine the flour, onion, green chiles, cilantro, cumin seeds, carom seeds, and salt in a bowl.
2. Rub 2 tablespoons of ghee into the flour mixture with your fingers.
3. Add water a little at a time and bring the mixture into a stiff, firm dough, firmer than a normal roti dough.
4. Knead the dough for 3 minutes until it holds together smoothly.
5. Divide the dough into 4 equal balls.
6. Flatten one ball between your palms and roll it into a thick disc, about 1/4 inch thick.
7. Poke a few small holes across the surface with a fork.
8. Heat a dry skillet or tawa over medium-low heat and lay the disc in it.
9. Cook for 3 minutes, then flip and drizzle a little ghee over the cooked side.
10. Flip again and drizzle ghee on the second side.
11. Keep flipping and pressing gently with a spatula for 6 to 8 minutes total until both sides are deep golden and the inside is cooked through.
12. Repeat with the remaining dough balls.
13. Serve warm with yogurt, butter, or pickle.