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Koki

 As someone married to a Sindhi, I should have perfected this by now, but I often forget small details, and like all simple recipes, it's the details that matter here. So here they are:

Version 1: 

Mix whole wheat flour, diced red onion, chopped cilantro, (optional: spring onion), finely chopped green chillies (less spicy variety), cracked whole dhania, and salt. Add oil for mon (not too much, but decent amount). Keep this mixture ready, and then only make the dough for 2-3 kokis at a time, since adding all the water initially might make the dough soggy. Add water to make a semi-soft dough. It should be harder than rotis and softer than puris. Roll a thick roti, and roast on a low-medium flame on each side till about half done and set aside. Make all the kokis like this, and then when ready to eat, roast it with ghee on each side. Should be crispy on the outside and soft on the inside. I also make small slots with the spoon or the spatula, so the ghee seeps in and it cooks more evenly. Serve hot with yoghurt and achar. 


Version 2: 

Whole wheat flour, cracked black pepper, whole cumin, ajwain, salt and oil. Make them as above and serve with chai. 

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