(Thick Unleavened Bread)
Whole wheat flour – 2 cups
Ghee (melted) – 3 tblsp(for Kneading) +2 tblsp (for Baking)
Salt – to taste
Water – for dough
In a paat, mix the whole-wheat flour and salt together. Rub in the melted ghee and add enough water to make hard dough. Cover the dough with a damp cloth and keep aside for ½ hour.
Divide the dough into 2 equal portions and roll out each portion into small discs approximately 6” in diameter and ½” – ¾” thick. Each rolled out portion should be on the thicker side and not thin like rotis.
On a heated tawa, bake the Koki on a very slow flame, turning twice or thrice. Pour ghee at regular intervals when the Koki is being baked.
Poke the Koki with a fork lightly, so that the ghee penetrates the Koki while cooking. Cook till the Koki is golden brown in colour on both sides, which should take approximately 10 – 15 minutes.
Koki should be served hot.