Pathiri - Indian Rice Flatbread
Pathiri is a traditional South Indian rice flatbread, particularly popular in the Kerala and Tamil Nadu regions. Made from rice flour, this flatbread offers a light and gluten-free alternative to wheat-based breads. It's most often served with spicy curries or coconut milk-based sauces. The preparation is incredibly simple, and with a little practice, you can bake perfectly soft and thin flatbreads that practically melt in your mouth.
Ingredients for this recipe
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Preparation Steps
1
Bring the water to a boil in a medium saucepan, then add a pinch of salt and the coconut oil.
2
Once the water boils, pour in the rice flour and quickly stir to avoid any lumps.
3
Remove from the heat, cover, and let it rest for 5 minutes to allow the flour to absorb the moisture.
4
After it has cooled slightly, start kneading the dough by hand until it becomes smooth and pliable. If it feels too dry, add a little warm water.
5
Divide the dough into small balls (about 30g each), then roll them out into thin flatbreads, about 2 mm thick.
6
Heat a dry skillet over medium heat, and cook the flatbreads individually for 30-40 seconds on each side, until they slightly puff up and golden-brown spots appear.
7
Remove from the skillet and place them in a clean kitchen towel to keep them warm and soft until serving.
