Nowadays when ever I see the food pictures on social media, there are different types of bread that people are baking...sour dough bread, Pav, Focaccia, garlic bread, multigrain bread...there is so much variety out there.
But during my growing up days, I don't remember eating such kind of breads at home. We did have slice bread to go with egg omelette during breakfast, or vegetable sandwiches and toasts during evening snacks or sometimes we did have Pav to go with mutton curry, but we hardly ever baked anything in the oven at home, Most of the food was cooked over stove or on log of wood. (Ok I am not that ancient) but breakfast was always cooked at home and we had variety of food everyday, many times it was left overs reincarnated into another dish like rice churned out as masala rice, then we had khichdi, puri bhaji or koki.
Koki or Loli is the traditional flat bread that is cooked in almost every Sindhi home.
It is flaky, crispy, chewy and can be kept for over 24 hours and still be relished. (Its a good bread to take for picnics or for long train journeys) Moreover, it pairs with all kinds of accompaniments like papad, curds, pickle, chai, and also with left over mutton of the previous night. You can rightly call it masala biscuit.
The main ingredients used is wheat flour, salt, ghee and water. To make it tasty, you could add finely chopped onions, chilies, coriander leaves and crushed pomegranate seeds. Lots of ghee is used during kneading the flour, and the dough is tight. A thick patty is made of the dough and roasted on griddle for it to be flaky and then it is rolled again into round, thick, flat disc.It is roasted using ghee on both sides till it is crisp and brown.
Its a favourite amongst all my friends and they often ask me the recipe. So here it is step_by_step. Do visit my You tube link to watch the koki into making.
link is here https://www.youtube.com/watch?v=qE-ebdJ2U7c
Sharing my recipe of Koki...a #Sindhicuisine to Celebrate #IndianBreadsDay with my foodie friends.
