This is a rich flatbread enjoyed as breakfast food. The cream is the secret of its melt in the mouth quality so be sure to take that as an important ingredient. A typical Sindhi home would have these in a rather large diameter that could alarm you but you can make them in any size…my mom makes them flecked with light knife marks in diamond shapes so that breaking the bread is easy once its cooked. KOKIIngredients1 ½ cups whole wheat flour (atta)2 green chillies, finely chopped½ teaspoon carom seeds (ajwain)½ teaspoon dried pomegranate seeds (anardana)1 tablespoon chopped fresh coriander1 small onion, finely chopped2 tablespoons gheeSalt to taste2 tablespoons fresh creamMethod 1. Mix together flour, green chillies, carom seeds, pomegranate seeds, coriander, onions, 1 tablespoon ghee, salt and fresh cream in a bowl. Add water little by little and knead into stiff dough. Cover with a moist muslin cloth and set aside to rest for 15 minutes. 2. Divide the dough into equal portions, dust in flour and roll out into thin discs called kokis. 3. Heat a non-stick pan. Cook each koki till evenly cooked from both sides. Apply ½ tablespoon ghee on both sides, gently pressing with a flat spatula. 4. Serve hot with yogurt. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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