Pathiri
Pathiri is a flatbread from the Malabar region of Kerala, this unleavened flatbread is made from rice flour , salt , oil and water, where the flour is cooked and then kneaded to a smooth dough to make spotless white rice roti .
Ingredients
- 1 cup rice flour + for dusting
- 1 cup + 2 tbsp water
- 1/2 tsp oil
- Salt to taste
Instructions
- Take a pan , add water , oil and salt and bring the water to a boil .
- Reduce flame to low , gradually add rice flour to the water and mix .
- Stir continuously while adding rice flour , making sure no lumps are formed .
- Switch of the flame and cover the dough for about 5 minutes .
- Remove the lid , transfer the mix to a big tray or kitchen counter .
- Spread the mix for cooling .
- Let cool a little till you can handle it which should take about 5 minutes .
- Grease your hands with oil and knead the mix until a soft pliable dough is formed .Do not add any water .
- If the dough is hard then wet your hands with warm water and knead again .
- Divide the dough into 10 balls .
- Take a ball , press it gently , dust it with flour and roll it into a thin circular disc of 5-6” .
- While rolling dust the rolling board with flour to prevent sticking . ( use dry flour only if required )
- Using a round steel lid or a cutter , cut the disc to a perfect round .
- Heat a non stick griddle over medium flame.
- Place the rolled roti on it and cook for 30 - 40 seconds .
- Flip over and cook the bottom surface for 20 - 30 seconds .
- Flip again and cook again till the roti puffs up .
- Remove the roti and place it in a kitchen napkin .
- Make rest of the pathiri in the similar manner .
- Make sure to wipe the griddle in between so it is clean from any dusted flour on it .
- Serve the Pathiri with Potato Curry , Cabbage Thoran and Takkali Salad .
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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