Best Easy Pathiri Recipe

In a saucepan, bring 2.25 cups water to a rolling boil with 0.5 tsp salt and 1 tsp oil. Reduce heat to low to prevent water from evaporating too quickly.

Immediately stir in 2 cups rice flour, mixing briskly with a wooden spoon to avoid lumps. Cook on low heat for 2 minutes, then turn off heat, cover, and let the dough rest for 5 minutes to lock in moisture.

Transfer the warm dough to a clean surface. Knead the dough while still warm (but cool enough to handle) until smooth and soft, about 5 minutes.

Divide the dough into 6 equal balls. Roll each ball between two sheets of parchment or lightly oiled plastic wrap into thin, even discs (about 6 inches in diameter), ensuring uniform thickness for even cooking.

Heat an ungreased skillet or tawa on medium-high until hot. Place each rolled Pathiri on the skillet, cook for ~1 minute until steam pockets form, flip, and cook the other side briefly. Avoid overbrowning; wrap with a clean cloth to maintain softness.