Pathiri

Pathiri belongs to the Mappila cuisine of the Malabar coast, made through centuries of contact with Arab traders who stayed in the region during long trading voyages.^[2] The name is commonly linked to the Arabic fateer, a flatbread, and the dish is thought to have adapted that form to local ingredients by using rice flour in place of wheat, as rice was more readily available in Malabar.^[2] During Ramadan it is a staple of the iftar meal.^[2]

Pathiri is made by kneading rice flour with hot salted water into a soft dough, dividing it into small balls, and rolling each one out into a thin disc.^[2] The discs are cooked on a hot griddle until they puff up, and are often eaten with meat or fish curries and with coconut milk.^[2]

Pathiri is made in many forms across Malabar.^[3] Neypathiri is fried in ghee, while meen pathiri is stuffed with fish and irachi pathiri is a variant made with meat.^[3] Baked and layered versions include chatti pathiri.^[3] A thicker type, wrapped in a plantain leaf and eaten with coconut milk and sugar, is called pathal or orotti.^[3]

• Kinnathappam
• Kalathappam
• Alsa
• Pashti
• Cuisine of Kerala
• Arab Influence on Kerala: Malik ibn Dinar
• List of Indian breads