Pathiri
Discover the art of making Pathiri, the paper-thin, soft rice flatbread from the Malabar coast of Kerala. Made with just roasted rice flour and water, these delicate rotis are the perfect, melt-in-your-mouth accompaniment for rich, spicy curries.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Boil Water and Prepare Base
- b.In a wide, heavy-bottomed pan, bring 2 cups of water to a vigorous, rolling boil. This is a critical step.
- c.Once boiling, add 0.75 tsp of salt and 1 tbsp of coconut oil. Stir well to combine.
- 2
Step 2
- a.Form the Dough
- b.Reduce the heat to the absolute lowest setting. Add all 2 cups of roasted rice flour to the pan at once.
- c.Using a sturdy wooden spoon or spatula, mix quickly and vigorously for about 30-60 seconds until the flour absorbs all the water and forms a single, crumbly mass.
- d.Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 8-10 minutes. This allows the flour to cook in the residual steam, which is essential for soft pathiri.
- 3
Step 3
- a.Knead the Dough
- b.Transfer the warm dough mixture to a large plate, bowl, or clean countertop. Be careful as it will be very hot.
- c.To handle the heat, dip your hands in cool water or lightly grease them with oil.
- d.Knead the dough for 5-7 minutes while it is still warm. Press, fold, and stretch until it transforms from a crumbly mass into a completely smooth, soft, and pliable dough with no cracks, similar to soft play-doh.
- 4
Step 4
- a.Shape and Roll the Pathiri
- b.Divide the smooth dough into 16 equal-sized small balls. Roll them between your palms until smooth.
- c.Keep the dough balls covered with a damp cloth at all times to prevent them from drying out.
- d.Take one ball, flatten it slightly, and dust it generously with dry rice flour on both sides.
- e.Using a rolling pin, roll it into a very thin circle, about 5-6 inches in diameter. Aim for a paper-thin consistency, dusting with more flour as needed to prevent sticking.
- 5
Step 5
- a.Cook the Pathiri
- b.Heat a non-stick tawa or flat skillet over medium-high heat. Do not grease the tawa.
- c.Carefully place a rolled pathiri on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appear on the surface.
- d.Flip the pathiri and cook the other side for another 20-30 seconds.
- e.Flip it one last time. Gently press the edges with a flat spatula or a folded cloth. The pathiri should puff up like a balloon.
- f.Once fully puffed, immediately remove it from the tawa to prevent it from becoming hard or crispy.
- 6
Step 6
- a.Store and Serve
- b.Place the cooked pathiri directly into a casserole dish or a container lined with a clean kitchen towel. Keep it covered.
- c.Repeat the rolling and cooking process for all the remaining dough balls, stacking them in the casserole as you go. The trapped steam will keep them exceptionally soft.
- d.Serve hot with traditional Kerala curries like chicken stew, fish molee, or egg roast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is kneading the dough while it's still hot. This gelatinizes the starch in the rice flour, resulting in soft pathiri.
- 2Use high-quality, finely ground roasted rice flour (often sold as 'idiyappam flour') for the best results. Regular rice flour will yield hard pathiris.
- 3Do not overcook the pathiri. A few seconds too long on the tawa will make them crispy instead of soft.
- 4For an extra soft and traditional touch, quickly dip each hot pathiri into thin coconut milk before stacking them in the casserole.
- 5If your dough feels too dry, sprinkle a few drops of hot water while kneading. If it's too sticky, add a teaspoon of rice flour.
- 6A tortilla press can be used to get uniformly thin and round pathiris quickly. Place a dough ball between two sheets of parchment paper and press.
Adapt it for your goals.
Ney Pathiri
For a richer, fried version, roll the pathiri slightly thicker (about 2-3 mm) and deep-fry in hot oil until they puff up and turn a light golden brown. This is known as Ney Pathiri or Poricha Pathiri.
Erachi PathiriErachi Pathiri
Create a savory snack by stuffing the pathiri. Roll two small discs, place a spoonful of a spicy meat (chicken or beef) filling on one, cover with the other, seal the edges, and then shallow fry until golden.
Coconut Milk DoughCoconut Milk Dough
For a richer flavor, replace half of the water with thin coconut milk when preparing the dough. This makes the pathiri even softer and more aromatic.
Why this is on our healthy list.
Gluten-Free Goodness
Made entirely from rice flour, Pathiri is naturally gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Light and Digestible
As a simple combination of rice flour and water, Pathiri is very light on the stomach and easy to digest compared to heavier, wheat-based or fried breads.
Low in Fat
This recipe uses only a small amount of oil in the dough and is cooked on a dry tawa, making it a very low-fat bread option suitable for a heart-healthy diet.
Provides Quick Energy
Being rich in carbohydrates, Pathiri serves as a quick and efficient source of energy to fuel your body and keep you active throughout the day.
Frequently asked questions
Pathiri can become hard for a few reasons: 1) The dough was not kneaded well enough or while it was still hot. 2) The pathiri was rolled too thick. 3) It was overcooked on the tawa. Cook just until it puffs up and remove it immediately.