Pathiri
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.
Pathiri
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.
Cooking Instructions
- 1
In a thick-bottomed pan, add water and bring it to a boil. Add ghee and salt.
- 2
Once it comes to a boil, reduce the heat to low. Gradually add rice flour while stirring vigorously to avoid lumps. Turn off the heat and cover for 10 minutes.
- 3
Transfer the mixture to a broad vessel. Grease your palms and knead the dough until smooth. Divide it into lemon-sized balls.
- 4
Heat a skillet. Roll each ball into a roti using the dry rice flour. Since rice flour is gluten-free, handle gently and press the edges while rolling to prevent cracks.
- 5
Place the rolled roti carefully on the hot skillet. Lightly cook on both sides. Then cook directly on an open flame using flat tongs until slightly puffed.
- 6
Apply ghee on the hot roti and serve immediately.
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