Why are my Sindhi 'Koki' (flatbread) turning out hard instead of crispy and flaky?

Question

Why are your Sindhi 'Koki' (flatbread) turning out hard? Find out how to make them crispy and flaky instead of dense.

Answer 1

Your Sindhi Koki is likely hard due to too much water in the dough, over-kneading, or cooking at too low a temperature. Adjusting these factors will help achieve the desired crispy and flaky texture.

Detailed Explanation:

Achieving the perfect crispy and flaky Koki requires careful attention to the dough's consistency, kneading technique, and cooking process. Here's a breakdown of why your Koki might be turning out hard:

1. Excess Water: The dough for Koki should be relatively stiff. Too much water will result in a hard, rather than crispy, flatbread. Start with a small amount of water and add more gradually until the dough just comes together.

2. Over-Kneading: Over-kneading develops too much gluten, leading to a tough and chewy Koki. Knead the dough just until it forms a cohesive ball, and no longer.

3. Low Cooking Temperature: Cooking Koki at a low temperature will cause it to dry out and harden before it crisps up. Ensure your griddle or pan is sufficiently hot before placing the Koki on it.

4. Insufficient Fat: Koki relies on ghee or oil for its characteristic flakiness. If you're not using enough fat in the dough or while cooking, the layers won't separate properly, resulting in a harder texture.

5. Rolling Too Thin: Rolling the Koki too thin can also lead to a hard texture. Aim for a medium thickness that allows for both crispness and some internal softness.

Pro Tip:

Rest the dough for at least 15-20 minutes after kneading. This allows the gluten to relax, making the Koki easier to roll out and less likely to become tough during cooking.