This amount makes enough breakfast for two. Lolis are similarly flaky, except of course they are spicy, not sweet. Yes Koki is one of the tradition and popular recipe among the Sindhi people.
![sindhi koki sindhi koki](https://www.viniscookbook.com/wp-content/uploads/2019/02/20190219_000705.jpg)
But Sindhi Koki is meant to be slightly hard and crunchy like biscuit. This method results in a flaky pastry that does not exhibit the stretchy integrity of bread or roti, where the gluten does a lot of the work. Koki, when you hear this word you simply remind about the Sindhi people right. This Koki is not at all soft like chapati/paratha what we usually have. Then it is rolled out, and the result is a rough, uneven circle, that cracks in various places, but holds together enough to lift carefully from place to place. Fat is cut into the dry flour, thereby creating pellets of floury fat, then water is added just enough to make it combine into a ball. If you think of the way pie crust is made, it shares its basic method with the loli. No kneading - hence, not bread, in short. No kneading necessary, just a coming together. Instead of adding water first and then fat, the fat is added in first combined thoroughly with the flour to make sort of breadcrumb-sized balls, then just enough water is put in, just enough to combine.
![sindhi koki sindhi koki](https://yummytalesoftummy.com/wp-content/uploads/2020/08/besani.jpg)
The reason I say that is that it employs a twist in its mixing. What is a loli? It is a whole wheat flat bread (roti) with spices, basically - but here is the interesting thing - it belongs more to the pie crust family than the bread family.
![sindhi koki sindhi koki](https://nishamadhulika.com/images/sindhi-koki_recipe.jpg)
During my mother’s childhood in Sindh, her breakfast every single morning was loli.