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Veggie Table - Show #29

Koki

• 2 cups (200 g) -- Whole wheat flour
• 2 tbsp (25 mL) -- Oil or butter or clarified butter (ghee)
• 1 tsp (5 mL) -- Salt
• For dough? Water

For cooking?

• Approx.1 cup (Approx.250 mL) -- Oil

Mix the flour with salt and cut with oil, butter or clarified butter until crumbly (like making a pie crust). Add water slowly, mixing all the while, until the batter is formed. Important: this batter should be slightly crumbly, but cohesive, not smooth.

Heat the tava (Indian iron griddle used to cook flat breads) or regular well seasoned iron griddle, slowly on medium. While the tava/griddle is heating, form a small handful of batter into a thickish pancake, a little thicker than a cookie. Place on griddle and, using a spatula, make small cuts on the upper side and baste/spread lightly with oil. When the other side is brown, turn it over and also baste, pressing down all the while. Cook until both sides are a rich brown. The koki will look like a pancake of whole wheat. Spread butter on the side with cuts and serve with lassi, or honey & tea.