Paleo Sindhi Koki
Transform your breakfast or snack game with this flavorful *Paleo Sindhi Koki*! This low-carb, grain-free adaptation of the traditional Sindhi flatbread boasts a rich blend of almond and coconut flours, enhanced with the earthy warmth of ground cumin and the freshness of cilantro. Finely chopped onions and green chili add a delightful crunch and subtle heat, while flaxseed works as both a nutrient powerhouse and binder. Cooked in ghee or coconut oil for a golden, crisp finish, these hearty flatbreads are perfect for dipping into paleo-friendly chutneys or pairing with comforting curries. Ready in just 35 minutes, Paleo Sindhi Koki brings a satisfying, wholesome twist to a beloved classic—perfect for those following paleo, gluten-free, or vegan diets.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Ground flaxseed
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 cup Onion, finely chopped
- 1 medium Green chili, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Coconut oil
- 0.5 cup Water
- 2 tablespoons Ghee (or coconut oil for vegan)
Directions
Step 1
In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, ground cumin, and salt. Mix well to ensure even distribution of the dry ingredients.
Step 2
Add finely chopped onion, green chili, and fresh cilantro to the dry mixture. Stir to combine.
Step 3
Melt the coconut oil and add it to the mixture along with water. Mix the ingredients well to form a workable dough. If the dough feels too dry, add a little more water, a teaspoon at a time, until it holds together well.
Step 4
Divide the dough into four equal portions and shape each portion into a ball.
Step 5
Heat a non-stick skillet or tava over medium heat. Add a teaspoon of ghee or coconut oil to the skillet.
Step 6
Take one dough ball, place it between two sheets of parchment paper, and gently roll out to form a thick disc about 5–6 inches in diameter. Be careful to avoid cracking the edges.
Step 7
Gently transfer the rolled-out koki to the heated skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Press lightly with a spatula to ensure even cooking.
Step 8
Repeat with the remaining dough balls, adding more ghee or coconut oil to the skillet as needed.
Step 9
Serve hot with your choice of accompaniment, such as paleo-friendly chutney or curry.
Nutrition Facts
| Serving size | (500.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1308.3 |
| Total Fat 115.5g | 0% |
| Saturated Fat 49.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 66mg | 0% |
| Sodium 1241.0mg | 0% |
| Total Carbohydrate 58.2g | 0% |
| Dietary Fiber 30.3g | 0% |
| Total Sugars 11.7g | |
| Protein 32.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 327.7mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 667.1mg | 0% |
Source of Calories