Sindhi-style Spiced Flatbread (Sindhi Coca)

Ingredients

In this Sindhi adaptation of the Spanish Coca, we replace the original Mediterranean flavors with traditional Sindhi spices and herbs. The Sindhi Coca incorporates the use of cumin, coriander, and turmeric, which are commonly found in Sindhi cuisine. Additionally, the cooking technique is modified to achieve a soft and fluffy texture on the inside, while still maintaining a slightly crispy exterior. We alse have the original recipe for Coca, so you can check it out.

• 2 cups (250g) whole wheat flour 2 cups (250g) whole wheat flour
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 5g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a dry skillet, lightly toast the cumin seeds and coriander seeds until fragrant. Allow them to cool, then grind them into a fine powder.
2. 2.
   In a large mixing bowl, combine the whole wheat flour, ground cumin and coriander, turmeric powder, red chili powder, and salt.
3. 3.
   Add the vegetable oil to the flour mixture and mix well until it resembles coarse crumbs.
4. 4.
   Gradually add water to the mixture and knead until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Heat a griddle or skillet over medium heat. Place the rolled dough on the griddle and cook until golden brown spots appear on both sides.
7. 7.
   Remove from heat and garnish with fresh coriander leaves.
8. 8.
   Serve hot and enjoy the Sindhi Coca with your favorite curries or chutneys.

Treat your ingredients with care...

• Whole wheat flour — Ensure that the flour is fresh and free from any lumps for a smooth dough.
• Cumin seeds and coriander seeds — Toasting the seeds before grinding enhances their flavors. Use a spice grinder or mortar and pestle to grind them into a fine powder.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• Add finely chopped onions or green chilies to the dough for an extra kick of flavor.
• Serve the Sindhi Coca with mint chutney or yogurt for a refreshing accompaniment.
• Experiment with different herbs and spices to create your own unique variation of Sindhi Coca.
• Leftover Sindhi Coca can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Sindhi Coca hot, either as a standalone snack or as a side dish with Sindhi curries or chutneys. It can also be enjoyed with a cup of hot tea or as part of a traditional Sindhi meal.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped coriander leaves on top of the cooked Sindhi Coca. Serve it on a traditional Sindhi-style platter or a wooden board for an authentic touch.