It is an authentic Indian style flat bread popular in the coastal Malabar region of Kerala and it is prepared using only three ingredients – rice flour, cooking oil and water. This soft chapati like bread is made by first mixing rice flour with warm water into dough and then cooking round shaped thin flat dough discs on tawa.

• Take salt, oil and water (1 cup + 2 tablespoons) in a kadai or pan and bring it to boil over high flame.
• Reduce flame to low, gradually add rice flour and mix, stir continuously while adding rice flour to prevent forming lumps.
• When mixed properly, turn off the flame. Cover the mixture with a lid and let it settle for 5 minutes. Remove the lid and transfer mixture to a wide mouth bowl. Allow it to cool to room temperature for 4-5 minutes.
• When it is slightly warm, grease your hands with oil and knead it well until soft pliable dough (do not add additional water). If dough is stiff then wet your hands with warm water and then knead again. Divide it into 10 equal portions and give them round shape like balls.
• Take rice flour for dusting in a small plate. Take one round shaped dough portion and press it gently between your palms and give it a disc like shape. Coat it with dry rice flour and place on rolling board. Roll it out into a thin circle having around 5-6 inches of diameter. If required, dust the flour over rolling board in between to prevent sticking.
• Give it a perfectly round shape by pressing round cutter or round lid (any plastic/aluminum/steel lid will do).
• Heat non-stick tawa or griddle over medium flame. When it is medium hot, gently place rolled circle on it and cook over medium flame for 30-40 seconds.
• Flip it over another side and cook for 20-30 seconds until light brown spots appear on bottom surface. Again flip it and cook until it puffs up.
• Remove it from tawa and transfer to a plate. Repeat the process from step-8 to step-10 for remaining rolled circles. Keralian pathiri is now ready to be served with Mutton  or Chicken curry .