Koki Indian bread

To make four we need:

-200g chapati flour (plus a little extra for dusting)
-3 tablespoons of oil for the dough
-½ finely chopped onion
-15g of finely chopped cilantro leaves
-2 finely chopped green chilies
-¼ teaspoon of cumin seeds
-About 100ml of warm water
-A teaspoon of salt or to taste
-4 tablespoons of olive oil to fry the kokis

Preparation:
1. Place the flour in a bowl and add the oil, onion, cilantro, green chilies, and cumin seeds. Using your fingers, knead the mixture until it becomes crumbly.
2. Add the water little by little and mix until a dough forms. Make sure the dough is neither too firm nor too soft. No need to knead it here.
3. Divide the dough into four pieces and carefully shape them. Then, pat the dough down.
4. Heat a non-stick skillet or tava over medium heat until hot.
5. Sprinkle a little flour on the surface where you are going to roll out the kokis.
6. Roll out the dough for each koki a little until it is about 10 cm in diameter and 1.5 cm thick.
7. When the pan is hot, add the koki and toast it on both sides for a couple of minutes on each side.
8. Remove the koki from the pan and carefully roll it out again until it is 0.25 cm thick.
9. Toast the koki again for 2-3 minutes on each side.
10. When the dough is no longer raw, prepare a tablespoon of oil and add it to the edges of the koki to fry it for a couple of minutes on each side.
11. Repeat the process until all the kokis are cooked.
12. Serve with pickles, yogurt, or papad. You can also serve all three together or just koki on its own.
Recommendation: the inside of the kokis will be softer if you prepare them with milk.