Pathiri is a traditional, gluten-free, soft, and thin rice-based flatbread originating from the Malabar region of Kerala, South India. It holds cultural significance, especially among the Mappila (Muslim) community, and is commonly served during special occasions like Ramadan and weddings.

Made primarily from finely ground rice flour, Pathiri is kneaded with hot water into a smooth dough, rolled into thin circles, and cooked on a hot griddle without any oil. The result is a light, soft, melt-in-the-mouth flatbread that pairs beautifully with rich and flavorful curries.

Unlike wheat-based rotis, Pathiri is completely gluten-free, making it an excellent option for those with gluten intolerance. It’s best enjoyed fresh and warm, as it tends to harden as it cools.

Though rice flour rotis are eaten across India, they are known by different names in various regions:
In Malabar, it's called Pathiri
In North India, Chawal ki Roti
In some Southern states, Akki Roti
In South Gujarat, it's referred to as Chokha ni Rotli.

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