📝 About This Recipe
Toki is a beloved staple of Bukharan Jewish cuisine, famous for its incredible thinness and satisfying snap. Traditionally baked against the clay walls of a tandoor oven, these oversized, bowl-shaped crackers are seasoned simply with salt and nigella seeds to highlight the toasted flavor of the dough. They are the ultimate communal snack, often broken by hand at the center of the table and served alongside rich stews or fresh salads.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1 1/4 cups Warm water (approximately 105°F)
- 3 tablespoons Vegetable oil (neutral oil like sunflower or grapeseed)
- 1.5 teaspoons Fine sea salt
- 1/2 teaspoon Granulated sugar (to help with browning)
The Toppings & Finish
- 2 tablespoons Nigella seeds (also known as kalonji or black onion seeds)
- 1 tablespoon Sesame seeds (white or toasted)
- 1 teaspoon Flaky sea salt (for finishing)
- 1/4 cup Water (for misting the dough)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, fine sea salt, and sugar until well combined.
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2
Create a well in the center of the flour. Pour in the warm water and the vegetable oil.
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3
Using your hands or a wooden spoon, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The goal is a smooth, elastic, and relatively firm dough that doesn't stick to your hands.
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5
Divide the dough into 10-12 equal-sized balls (roughly the size of a large lime). Cover them with a damp cloth and let them rest for at least 30 minutes to relax the gluten.
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6
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it on the middle rack. Alternatively, invert a large baking sheet and place it in the oven to get hot.
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7
Take one dough ball and flatten it into a disc. Using a thin rolling pin (an oklava is traditional), roll the dough out until it is paper-thin and translucent, roughly 10-12 inches in diameter.
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8
To achieve the traditional bowl shape without a tandoor, place the rolled dough over an oven-safe bowl (inverted) or a specialized Toki mold if you have one.
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9
Lightly mist the surface of the dough with water and sprinkle generously with nigella seeds, sesame seeds, and a pinch of flaky salt.
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10
Carefully transfer the dough (on the bowl or flat) onto the hot pizza stone or baking sheet.
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11
Bake for 5-7 minutes until the cracker is golden brown and covered in small, crispy bubbles. Watch closely as they can burn quickly!
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12
Remove from the oven and let cool completely on a wire rack. The Toki will become even crispier as it cools.
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13
Repeat the process with the remaining dough balls. Stack them carefully once cooled to prevent breaking.
💡 Chef's Tips
Ensure the dough rests properly; if it springs back while rolling, let it sit for another 10 minutes. Roll the dough as thin as possible—it should be almost see-through for the best 'snap'. If you don't have nigella seeds, you can use poppy seeds, though the flavor profile will change slightly. Keep the dough balls covered at all times to prevent a skin from forming. Store in an airtight container or a sealed bag to maintain crispness for up to a week.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Shurpa (lamb and vegetable soup) for dipping. Pair with a selection of Bukharan salads like 'Salat-i-Bukhori' (diced tomato, cucumber, and cilantro). Enjoy with a hot cup of green tea (Chai-i-Kabud) and some dried fruits. Use as a vessel for creamy hummus or eggplant dip. Serve as a traditional accompaniment to Plov (Osh Palov) during festive meals.