Koki (Sindhi roti)

1. In a vessel, mix finely chopped onions (3-medium sized, green chillies (to taste), finely chopped coriander, grated ginger, 1 cup oil (yes!), zeera, 1 pinch Hing, red-chilli powder, and turmeric powder (1/2 tsp).
2. Add wheat flour and salt and mix with some water (if needed) into a smooth dough. The dough should be brittle (break easily). It should have more of the veggies and less of the dough.
3. Rest the dough for 15 minutes.
4. Invert a plate, and spread some oil on it.
5. Make round balls of the dough, gently pat it on the plate, and roll it gently with a belan. (rolling pin). You will not get a round roti, so don't worry about the shape. The thickness should be that of any paratha.
6. Transfer the roti to the tava, and prick with a spoon at multiple places. Add a little oil in these holes.
7. Cook on low-medium flame till the rotis brown on either side.

Server with curd or dal.