Five Stages of Koki

Thick, round, and roasted on iron, shown stage by stage.

Fold flours, onions, spices, herbs and ghee until crumbly.

Knead until firm and stiff, with onion and herbs visible.

Roll into a thick, round Koki with rustic edges.

Crisscross with a fork to create the signature marks.

Roast on an iron tawa until golden, then serve with curd, pickle and green chutney.

Occasional recipe notes and preparation guides for Sindhi cooks.