Pathiri
A soft, thin rice-flour flatbread from Malabar's Mappila Muslim households, traditionally rolled by hand and cooked briefly on a hot tawa.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 120 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 1 g
- carbs
- 26 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 120 kcal
Instructions
- 1
Bring the water and salt to a boil in a pan.
- 2
Add the rice flour bit by bit, stirring quickly to form a rough dough.
- 3
Cover the pan and let it rest for 5 minutes so the flour absorbs the water.
- 4
Knead the warm dough with a little coconut oil until it feels smooth and soft.
- 5
Divide into small balls. Roll each into a thin round using dry flour to prevent sticking.
- 6
Heat a tawa (flat griddle). Cook each pathiri for about 30 seconds per side until small bubbles appear.
- 7
Stack the cooked pathiris and cover with a cloth to keep them soft.
Chef's tips
Knead the dough while it is still warm for the smoothest texture. Roll thinly and cook briefly so the pathiri stays soft rather than crisp.
Ingredient substitutions
- rice flour → store-bought pathiri podi
Storage
Store wrapped in a cloth or airtight box for up to a day.
Reheating
Steam briefly or warm on a tawa with a few drops of water sprinkled.
Common mistakes to avoid
- •Cooking the pathiri for too long until it turns hard and crackly.
Serving suggestions
Cooked Pathiri?
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