Today's post is about Indian Flatbread. Some of good things about Indian Flat breads are, that generally these are made from wholewheat flour , without using yeast (except in some types of Naans), the dough is simple to make and do not require a long standing time, and top of it, the variety is unlimited.
The staple Roti or chapati is simple unleavened bread, and is always used as an accompaniment to dunk into Dal, or eaten with dry or semi dry vegetable curries. The parathas are other type of Indian Flat breads, very versatile, very simple to make and filling too.Stuff these with raw vegetables, cooked Pulses/Grams, Paneer or cheese, and these goes well with any vegetable curry, Curd, papad or even jam/dips/chutney.
Today it's Koki, a spiced up flatbread made from whole wheat flour, a very popular accompaniment, that could be relished with anything ranging from Curd, Raita, Jam, Murba, pickle, Tea, simply anything. Though its best loved with Saibhaji, a signature Sindhi style spinach curry, it won't disappoint you even if eaten without any side dish. And since its oil content is higher than Roti, it could be stored without refrigeration , from anywhere between 2 days to 4 days, depending upon the climatic conditions.So its ideal for picnics or for kid's lunch boxes.
Recipe: Koki (Spiced up wholewheat flat bread)
Prep Time:Less than five minutes.
Cooking Time:3-4 minutes for each koki.
Shelf Life:1-2 days in hot and humid climate, but if refrigerated properly, could be stored for 4 days.
Recipe Level: Basic/ Beginner
Spice Level: Low
Recipe/Post by: Alka
4 cups (or roughly 4 handful) wheat flour (makes 2 koki)
1 large onion finely chopped
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2 tbsp. ghee or oil.(I prefer Oil, since many times ghee makes the koki stiff, if stored)
1/2 tsp. cumin seeds
1/2 tsp Annardana (dried pomegranate seeds, optional but highly recommended)
salt to taste
Oil for shallow frying
An iron griddle is best for Koki. Nonstick ones, gives a very chewy and rubbery texture to koki.
- Chop onions very fine.
- Sieve flour, add salt, onions, annardana (optional), cumin seeds, chopped green chillies,coriander leaves and oil(excluding oil for shallow frying).
- Mix well, add very little water, and knead into a stiff dough.
- Divide the dough into two, roll each portion into a thick small disc.
- Roast it on both sides, for few seconds, on hot tawa, till slightly cooked.
- Take it off heat, place on rolling board, roll it again till it is slightly thicker than Roti.
- Place it on tawa again, cook on each side, adding little oil or ghee from sides, first on high heat, then on medium flame, till very small brown patches appears on surface.Carefully flip it twice or thrice in whole process.You can even prick it with fork at few places, to ensure that it doesn't remain uncooked inside.If needed, you can take the help of a flat base plate or Thali, carefully slide the koki on the flat side of plate, hold the plate over griddle , and flip it, to release the koki on griddle.Now the opposite side of koki will be facing the heat of griddle ;-).Repeat the flipping, if needed.
- Repeat the whole procedure for remaining dough.
- Serve hot with Curd or tea or Papad, or with any side dish.
- It has a shelf life of about 24-40 hrs, so is ideal for picnics or while traveling long distances.
- Do not cut on oil, or else the Koki will be very stiff.
- If possible use iron griddle, non stick pans makes Koki rubbery and not soft.
- Instead of adding onions and all, just salt and black pepper could be used, along with oil.It tastes equally good.