Sindhi Koki with Paneer

Method

1. 1Combine flour with paneer, onion, chillies, ajwain, cumin, coriander, chilli powder, turmeric, ghee and salt.
2. 2Add water gradually to squash and fold into a firm dough; rest 10 minutes.
3. 3Divide into 6 balls, roll thick (8mm) — not paper-thin.
4. 4Heat tawa, pre-cook each koki 60 seconds per side without ghee.
5. 5Make small holes with a fork; then drizzle ghee around the edges and cook until crunchy till both sides are golden — 4 minutes total.
6. 6Serve with curd and a sharp pickle — Sindhi breakfast at its best.