Pathiri

Pathiri, also known as Ari Pathiri (Rice Pathiri) or Nice Pathiri, is a foundational and traditional unleavened flatbread from the Malabar region of Kerala, particularly popular among the Mappila Muslim community.¹ Made simply from roasted rice flour, hot water, and salt, the resulting dough is rolled out into very thin, soft, and light circles that are cooked briefly on a tawa (griddle) until they puff slightly, without browning.² Pathiri is highly valued for its neutral taste and soft texture, which makes it an ideal accompaniment for soaking up the rich gravies of spicy curries, especially traditional Malabar-style chicken or fish curries, and is often an essential item at special occasions and feasts like Iftar during Ramadan.³ It has several distinct variations, including the deep-fried and crispy Ney Pathiri and the layered, savory or sweet Chatti Pathiri (similar to lasagna).