Koki recipe is a beloved Sindhi flatbread, which is reimagined using Aashirvaad Chakki Khapli Atta, in place of the typical wheat flour. You still get the same spiced, onion-filled dough, which tastes a bit nuttier, with an ultra-soft feel, typical of khapli atta. Kokis are usually eaten at breakfast or dinner, and are a thick, layered roti loaded with chopped onion, green chilli, coriander, and whole cumin, then shallow-fried on a hot tawa. So khapli atta with its dense nature fits right in. Because khapli wheat flour has a lower gluten index than regular atta, the dough behaves a little differently, especially during kneading. It needs slightly less water added at a time, since khapli atta is more absorbent and can turn stiff quickly if you pour too fast. A short 10-minute rest after kneading helps the bran (this wheat component adds more fibre) soften and makes rolling far less likely to crack. On the tawa, khapli's natural sugars, which are lower but still present, mean that the koki browns a shade faster than one made with regular flour, so keep that in mind while cooking koki. The heat should remain constant, and not more than a medium flame, rather than high, to prevent the surface from browning too quickly before the inside can cook. Oil is generously drizzled on both sides, as the original Sindhi method calls for, for the typical Sindhi recipe that gives a soft and crisp flatbread.