Koki

Thick, generously spiced Sindhi flatbread — whole wheat dough kneaded with finely chopped onion, green chilli, coriander leaves, carom seeds (ajwain), crushed pomegranate seeds, and oil, then rolled thick (about a centimetre) and cooked on a tawa over moderate heat with generous oil or ghee applied to both sides until both surfaces are golden and the interior is cooked through. Koki is thicker and more layered with flavour than a regular roti; the onion softens inside the bread while the exterior crisps. The quintessential Sindhi breakfast bread, eaten with yogurt, butter, or aloo tuk; also made sweet as meethi koki by replacing onion-chilli with sugar and cardamom.