West Indian
Koki (Sindhi Onion Flatbread)
Print or share this recipe
Koki (Sindhi Onion Flatbread) is West Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre and the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Chop the onion as finely as you can, toss it with a quarter of the salt and leave it 5 minutes, then squeeze it hard over the sink and throw the water away, or the dough will go slack as it rests.
-
Crush the anardana coarsely under a rolling pin or between your palms so the seeds split and the sourness can reach the dough.
-
In a wide bowl mix the whole wheat flour with the squeezed onion, chopped coriander leaves, finely chopped green chilies, crushed anardana, cumin seeds, red chili powder, turmeric and the rest of the salt, then rub in 2 tablespoons of the oil until the flour feels like damp sand.
-
Add the water a few spoons at a time and knead 3 minutes into a stiff dough, noticeably firmer than chapati dough, that holds the dent when you press it with a thumb.
-
Divide the dough into 4 balls, roll each into a thick 5 inch round, and cook it on a dry tawa over medium heat for about 1 minute a side, only until the surface goes dry and chalky, then lift it off.
-
Let the part cooked rounds sit for a minute, crumble each one in your hands and press it back into a ball, then roll it out again to the same thickness, because this second rolling is what makes koki crumbly instead of soft.
-
Cook each koki on the tawa over low heat for 3 to 4 minutes a side, pressing the edges down with a folded cloth and drizzling the remaining 2 tablespoons of oil around the rim, until both faces carry dark brown spots and the bread feels firm and crisp when you tap it.
-
Serve hot off the tawa with hot tea, and a spoon of mango pickle on the side.
Watch how to cook Koki (Sindhi Onion Flatbread)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Koki (Sindhi Onion Flatbread), read from the same composition Dinejot builds a real meal from.
-
The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Koki (Sindhi Onion Flatbread) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Aamti (Goda-Masala Spiced Dal) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 370 kcal
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 16 g
- Fiber
- 7 g
- Sugar
- 2 g
- Sodium
- 440 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Koki (Sindhi Onion Flatbread) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.