Add salt all over the mixture and pour in the oil

Now rub in the salt and oil, massaging the mixture to bring it all together

The salt will cause the onions to release its natural water and make the dough moist

Bring it all together with light hands, without mushing it aggressively like a chapati dough

The dough should come together and will need only a few splashes of water for the final binding

The dough must be stiff

Taste the dough and adjust the salt. The right amount of salt can make all the difference.

It’s best to not rest the dough like chapati dough as the onion can continue to release moisture and make the dough sticky.

Divide the dough in 3-4 portions.

Roll out each portion into a thick flat bread. The dough can get tricky to handle sometimes so dust it with flour or flatten it between two sheets of parchment paper.

A unique thing about koki is the checkered design on top. With the back of a knife lightly draw these checks on the koki.

These lines serve two purposes – it helps the thick flatbread to cook evenly and allows ghee/oil to penetrate deeper, giving it a nice brown crust.

Heat up a thick bottomed tava and once hot, add some oil to it. Place the koki (check side up) and let it cook on medium-low flame.

It is important to cook the koki on medium-low so it gets cooked evenly and doesn’t feel raw inside.

After 1-2 minutes, flip the koki to the checks side, cooking it for another minute.

Now, apply ghee/oil on the first side and flip it, cooking on medium flame to get that characteristic brown crust. Repeat with the second side.

The key to a good crumbly koki is patience. Low and slow is the way to the best koki.

Serve piping hot koki with curd, pickle, papad or a hot cup of chai.