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5 from 3 votes

Besani Koki | Gluten Free Chick pea Flour Bread

Besani Koki | Gluten-Free Chickpea Flour Bread is a thick, crisp flatbread made with chickpea flour. The gluten-free flatbread comes from a Sindhi kitchen that is delicious and easy to make.
Course Breakfast
Cuisine Indian Cuisine, Sindhi Cuisine
Keyword Easy Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

Equipment

  • Mixing Bowl
  • Griddle / Tava

Ingredients

  • 1 cup Gram Flour / Besan
  • 2 tbsp Oil ( moyan )
  • 2 tbsp Ghee
  • 1 Onion finely chopped
  • 1 Green Chilly finely chopped
  • Coriander Leaves chooped
  • Mint Leaves roughly torn
  • Salt to taste

Instructions

  • Mix all the ingredients and rub in the oil.
  • This should resemble bread crumbs.
  • Bind the dough adding little water and very gradually.
  • Bind to a dough.
  • The dough should not be either too soft or too hard.
  • It should be slightly on the harder side.
  • Divide the dough into two .
  • Make round balls and flatten them.
  • Roll each into a thick circle .
  • Using a blunt knife make criss cross checks on the rolled disc.
  • Make sure not to cut through.
  • Cook like a chapati on a griddle.
  • The flame should be very slow.
  • When one side has cooked( about 2 minutes) flip over and cook the other side.
  • Now drizzle ghee on one side and flip again.
  • Repeat the ghee on the other side.
  • Cook till crisp and golden.

Notes

To make a crunchy Koki, make sure -
  1. The dough is not very hard or very soft.
  2. I prefer ghee as moyan as well as for roasting the Koki, but you can use oil to make it vegan.
  3. I make it low calorie too by substituting yoghurt instead of moyan and spraying a few drops of oil for cooking.
  4. After kneading the dough and making balls, flatten the balls and cook for a minute on both sides. Bring it down and roll again .The double roasting will give it a good crunch.