Pathiri is a bread made with rice flour. It’s the perfect accompaniment for Moplah cuisine, especially for dishes like Marinated Fish and Mutton Stew.
There are many different versions of Pathiri. But, we love this one from Abida Rasheed. It comes together so easily.
This is definitely one of our favourite Kerala taste memories. We’ll never forget eating these treats hot off the griddle with Abida’s sumptuous food. And the video below is a happy memory of time in her kitchen. Karen’s first attempts at making one of these flatbreads was a bit “iffy” but she soon caught on and you will too.
Yields 10 to 12 pieces
Prep Time 10 minutes
Cooking Time 15 minutes
Total 25 minutes
2 cups rice flour
½ teaspoon salt – or to taste
2 cups water
½ cup ghee or coconut cream (first press)
Combine the salt and rice flour in a bowl and add enough of the water to form a dough.
Transfer to a flat surface and knead until smooth, then make 10 to 12 small balls. Add additional rice flour as needed for easy movement.
Using your four fingers, flatten each ball into a thin disc (on a banana leaf if available) by pressing from the center out in a circular pattern.
Top each disc with another banana leaf and place the discs on a tawa (griddle).
Cook for a few minutes on each side, then remove the top banana leaf, apply ghee or coconut cream, flip and remove the other banana leaf.
Apply more ghee or coconut cream and flip a final time.
Enjoy hot with Moplah Marinated Fish or Mutton Stew.
Thank you for trying this facesplacesandplates.com recipe.