To begin with, in a mixing bowl, add Wheat Flour (Gehu ka atta). To this add salt, red chilli powder, anardana and cumin seeds.

Next mix both the onions, coriander leaves, green chilli and oil.

Rub the dough with your palms to form sand like consistency. Now knead this without water first as onions and coriander may leave water.

Gradually add water little by little and knead a stiff dough. Once dough ball is formed stop kneading further.

Divide the dough into equal portions and heat griddle meanwhile. Roll it thick of around one inch in thickness.

After rolling place the rolled flatbread on hot griddle/tawa and lower down the flame.

Make incisions with knife/paleeta as shown in the picture.

Once koki is done on downside flip it and keep cooking. If required increase the flame to medium high but keep an eye.

Once the koki turns golden brown on both sides, remove and serve it hot with curd, pickle and papad.

Or enjoy this with hot tea.

This koki can be made in two ways. The first one is to simply roll and roast it and the other traditional one is to roast the koki twice. For that -

Roll a koki dough ball using a rolling pin into a 2 to 3 inch disc.

Roast koki on hot skillet and cook for about 2 minutes on each side till half done.

Roll it once again with light hand pressure to make a 5-6 inch circle.

The edges of this koki won't be smooth; they will be cracked up.

Now cook on medium heat on to a hot skillet until brown spots appear on the lower side.