(Thick Unleavened Bread)


Whole wheat flour – 2 cups
Ghee (melted) – 3 tblsp(for Kneading) +2 tblsp (for Baking)
Salt – to taste
Water – for dough


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Koki should be served hot.

Chef’s Tip

The recipe given above is the basic form of Koki. There are various variations and different types of Kokis. Some of the popular ones are –
Malai Koki – Cream and milk are added instead of water to make the dough.
Mithi Koki – Salt is replaced with 4 tblsp of sugar or jaggery. Dry fruits are optional and can be added on personal preferences.
Besan Koki – Gram flour replaces whole-wheat flour as the main ingredient.
Missi Koki – In addition to the main ingredients, add 2 chopped green chillies, coriander and ginger. These ingredients are added at the time of kneading the dough.
Karele Jeh Kat Ji Koki – Take one karela (bitter gourd) wash and grate it (bitter gourd) with the skin in such a manner that only the skin is grated (not the pulp). Take the grated skin in a thali and apply salt to it and leave it for 10-15 minutes.This is done to reduce the bitterness of the gourd. Then squeeze out the excess water and add it to the koki ingredients along with 2  chopped chillies, a small piece of ginger and coriander leaves. Make the dough as in step 1 above. Continue the same procedure from step 2 onwards.

To serve

Koki is a traditional Bhatia breakfast item.
It is usually served with either curd, pickle, chopped & salted ginger or with tea.

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