• Take whole wheat flour in a  wide shallow mixing bowl. Add the chopped onions, green chilli, coriander leaves, salt, dried pomegranate seeds and caraway seeds (pullav jeeri). I have not included  caraway seeds in the pic ..
  
• Make a well in the centre of the flour and pour the oil.
  
• Gently mix all the ingredients till a crumbly texture is formed.  An indication of good  crumbly texture is that you can feel the oiliness on your palms .  Important: The oil incorporated into the flour and other ingredients at this stage is the deciding factor for of the  taste.This is what makes Koki different from a Paratha. Excess of oil and less of oil both can ruin Koki’s taste.
  
  
  
• Combine water a little at a time  with the crumbly  textured dough and form a stiff firm dough.
  
  
• Cover and set aside the dough for at least  ten minutes .
• Divide dough into equal size balls and roll each ball into a Koki. The koki is slightly thicker as compared to a roti. While rolling do not lift the Koki often like a roti, lest it will break.
  
• Traditionally, the Koki is rolled halfway through, roasted on the griddle halfway. Then it is rolled completely and again roasted on the griddle.  Once rolled completely, make diagonal markings crisscrossing each other or some prick with a fork.
  
  

  This step ensures that the Koki is uniformly  cooked and crisp throughout… . This is recommended but not mandatory. 

• Roast on a warm griddle on medium flame till brown spots appear.
  
  
• Smear oil on Koki on both sides till flaky and brown.
  
  
• Serve warm  with curd.
  
  

Tips: