# Koki.website

> Authentic Sindhi flatbread crafted through five traditional cooking stages.


## Posts

- [Roast Koki Slowly, Not Hot](https://koki.website/roast-koki-slowly-not-hot/): A hot tawa can brown the outside before a thick Koki cooks through. Steady heat gives the center time and the surface its roasted finish.
- [The Dough Tells You When It’s Ready](https://koki.website/the-dough-tells-you-when-its-ready/): The difference between crumbly flour and soft, sticky dough is only a little water. Watch the mixture, not the measuring cup.
- [Sindhi Koki, From Flour to Tawa](https://koki.website/sindhi-koki-from-flour-to-tawa/): Follow the visible changes from a crumbly onion-and-herb mixture to thick, round Koki with roasted spots and signature crisscross marks.

## Pages

- [Contact](https://koki.website/contact/)
- [Heritage](https://koki.website/about/)
- [Recipes](https://koki.website/blog/)
- [Home](https://koki.website/)


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