Pathiri
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Pathiri is a majestic, paper-thin, and profoundly aromatic Malabar specialty celebrated for its snow-white appearance and incredible softness. This recipe features a dough made from roasted rice flour and boiling water, rolled intensely thin and cooked on a flat griddle without oil. Known for its sophisticated simplicity and ritual significance in Kerala Moplah dining, it represents the soulful heart of traditional rice breads. Its taste is mildly nutty and earthy, with the rice providing a unique professional-grade melt-in-the-mouth quality. This bread is a mandatory favorite for Eid celebrations and is often served with spicy chicken or beef curry. Best enjoyed hot and fresh from the professional-grade tawa.
Ingredients
Cooking Instructions
Tips & Secrets
- Using finely ground roasted rice flour is mandatory for achieving the most professional-grade smooth and white results.
- Ensuring the water is at a rolling boil is the absolute secret to achieving a professional-grade elastic dough.
- The addition of a little oil to the dough provides a more sophisticated professional-grade shine and softness.
- Always keep the cooked pathiris in a warm professional cloth; this is the professional key to maintaining the signature softness.
Nutritional Information(Per 2 pieces (80g))
110 kcal
2g
1g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.