Koki is a flavorful Sindhi flatbread that is a very popular breakfast item. It is often times made beforehand and carried as travel food or in tiffins to be had many hours later for it retains its taste and flavor and hardly needs any accompaniments. Much like biscuits or cookies, all it needs is a piping hot cup of tea to go along. Since it is smeared with pure ghee it is super flaky and crisp.
After adding all these, add cumin seeds, coriander powder, and anardana.
Start adding water little by little to knead a stiff dough.
Heat a tawa on high heat.
Divide the dough into 5 balls of equal size.
Place the koki and let it cook to golden brown on both sides.
This makes the kokis crisp.
It will take about 5 minutes to cook each side on low flame.
Roast all of them similarly and serve hot with papad, shallow fried masala potatoes, and curd.
The kokis can also be made quite thick, in that case, they are pricked with a knife in a few places to aid in cooking right to the center.
Adjust thickness of the koki as per preference.