This month at Beyond Curries, its Indian Breads that are in limelight.

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.

Then there are many other flatbreads, made from different Flours, like chickpea flour, Shorgum flour, Ragi, Bajra, Rice flour etc.

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.

Koki with Curd


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


Ingredients:

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

Special Utensils:

An iron griddle is best for Koki. Nonstick ones, gives a very chewy and rubbery texture to koki.

Procedure:

  1. Chop onions very fine.
  2. Sieve flour, add salt, onions, annardana (optional), cumin seeds, chopped green chillies,coriander leaves and oil(excluding oil for shallow frying).
  3. Mix well, add very little water, and knead into a stiff dough.

    Dough

  4. Divide the dough into two, roll each portion into a thick small disc.
  5. Roast it on both sides, for few seconds, on hot tawa, till slightly cooked.

    Partially cooked koki

  6. Take it off heat, place on rolling board, roll it again till it is slightly thicker than Roti.
  7. 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.

    Koki

  8. Repeat the whole procedure for remaining dough.
  9. Serve hot with Curd or tea or Papad, or with any side dish.
  10. It has a shelf life of about 24-40 hrs, so is ideal for picnics or while traveling long distances.



Special Notes/Tips:

  • 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.


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15 comments

  1. Pari // 8 January 2010 at 13:06  

    have been wanting to try koki for sometime and the saibhaaji, yours looks just perfect. :)

  2. Sharmilee! :) // 8 January 2010 at 13:51  

    Havent heard abt this....but will give a try soon!

  3. egglesscooking // 8 January 2010 at 20:22  

    Alka, I was wondering why only 2 kokis with 4 cups of flour. I didn't know that it has to be so thick. I think just 1 of it with a cup of subzi will fill us up.

  4. Khaugiri // 9 January 2010 at 08:24  

    I was waiting for this for such a long time..... Thanks for sharing:)

  5. Sudeshna // 9 January 2010 at 12:58  

    Alka,
    That's an yummy paratha preparation, will search for some anardana and prepare this one.

  6. Alka // 9 January 2010 at 16:41  

    @Egglesscooking-Madhuram, 2 cups (Regular tea cups)is 4 handfuls or bit less.Generally a koki is equal to 2 normal rotis in terms of dough.These are supposed to be thick, but you can make it of any thickness you like.It's more of a personal choice :-)

  7. dogs // 9 January 2010 at 20:11  

    Hi All (chefs of beyond curries),

    I need your help in deciding a dish for my daughter's school's potlock. There are 50 kids in her class (being an Indian she needs to cook something Indian). I am not sure what should I cook which can be eaten (liked) by high school kids of the US. I'm completely clueless and need your expert advice.

    Vaish
    PS: I'm a vegetarian.

  8. Divya Vikram // 10 January 2010 at 07:54  

    This is sure a healthy variation from the normal chapathis n rotis.

  9. Srivalli // 10 January 2010 at 23:49  

    , Vaish It will surely help if you can throw some clue on what kind of dish you might have to take. Is it snacks or something like that.

    If it's got to be Indian, and snacks that Americans can also eat, it can be namkeen types
    Or you can decide on aloo tikkis but these are laborious

  10. dogs // 11 January 2010 at 02:54  

    Hi Srivalli,

    All the kids in my daughters school are bringing something for the potlock. It can be a side dish, main course. , dessert or a namkeen. I was looking for something which is not laborious and can be enough for 50 kids. They have diverse cultural background at her school and everyone will be bringing their country's speciality.


    I was thinking of Kaju katli but it will take me forever to make them.

    Hope this helps,
    Vaish
    .

  11. Alka // 11 January 2010 at 11:20  

    @ Vaish,Well 50 is a huge number, so considering that you need to make something a day ahead or so, or anything that is not very spiced up(I dont think many kids will like spicy Indian stuff) the healthier options that I can think of are parathas, Idli Sambhar,Pulao/biryani with raita.If it could be snacks then, Samosas,Dhoklas,Bread cutlets,bhajiis, batatawada to name some unhealthy but loved food items.If school norms do not allow oily/fried stuff,try making some Mithai, you can prepare it a day ahead and its not much of a fuss to carry or distribute.
    Hope this helps, kindly get back to us in case you need any other help.
    Good luck :-)

  12. Srivalli // 11 January 2010 at 11:39  

    Vaish, If you are looking for items that can be prepared ahead and not laborious, I can think of Payasam or kheer which can be served as cool dessert. Or even Kesari bath.

    If you are up to stirring coconut, then coconut burfi will be very ideal. Again depending on your location, grated or even minced coconut may not be something easy for you to do.

    Tikkis, samosas are all too time consuming for you.
    if you still have any doubts, mail me (cooking4allseasons@gmail.com, Guess the post is not appropriate for this discussion. But I will be glad to answer your questions through mail.

  13. notyet100 // 12 January 2010 at 09:54  

    this is new for me,..looks yum,..

  14. Sam // 1 February 2010 at 05:50  

    this looks awesome. really beautiful and you make it look so easy. I will try. I do sandwiches on my blog, nothing serious, but lots of fun. I am now following you. Keri (a.k.a. Sam)

  15. Nupur // 8 July 2012 at 03:55  

    I like Koki .. And this s exactly the traditional method it should be prepared.. Am glad to see the step by step pictures of the procedure.

    Happy to be a follower , do visit my blog when get time.

    Cheers
    Nupur
    UK-Rasoi