Pathiri

Method

1. 1

   Make dough: Measure 2 cups maida (plain flour). Add half tsp salt. Add 2 tbsp oil. Mix well.

2. 2

   Add hot water: Slowly add hot water (not boiling) while stirring with a spoon. Use about three-quarters cup hot water. Mix until dough comes together.

3. 3

   Knead dough: When cool enough to handle, knead the dough on a surface for 8-10 minutes until smooth and pliable. It should not stick to your hands.

4. 4

   Rest dough: Cover with a damp cloth and rest for 30 minutes.

5. 5

   Divide into balls: Divide the rested dough into 10-12 equal balls.

6. 6

   Roll pathiri: Dust surface lightly with flour. Roll each ball very thin — thinner than chapati, almost translucent.

7. 7

   Heat tawa: Heat a flat tawa on medium-high heat.

8. 8

   Cook pathiri: Place rolled pathiri on the hot tawa. Cook 1-1.5 minutes until small pale brown spots appear.

9. 9

   Flip: Turn and cook the second side 1 minute. Pathiri should not brown much — it stays mostly white.

10. 10

    Serve: Pathiri is a Malabar speciality — very thin, white and soft. Serve with chicken curry, egg curry or any Malabar-style dish.