Pathiri

Ingredients

• - rice flour flatbread
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

1. Make dough: Measure 2 cups maida (plain flour). Add half tsp salt. Add 2 tbsp oil. Mix well.
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. 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. Rest dough: Cover with a damp cloth and rest for 30 minutes.
5. Divide into balls: Divide the rested dough into 10-12 equal balls.
6. Roll pathiri: Dust surface lightly with flour. Roll each ball very thin — thinner than chapati, almost translucent.
7. Heat tawa: Heat a flat tawa on medium-high heat.
8. Cook pathiri: Place rolled pathiri on the hot tawa. Cook 1-1.5 minutes until small pale brown spots appear.
9. Flip: Turn and cook the second side 1 minute. Pathiri should not brown much — it stays mostly white.
10. Serve: Pathiri is a Malabar speciality — very thin, white and soft. Serve with chicken curry, egg curry or any Malabar-style dish.