Malabar Pathiri

In a broad, heavy pan, bring the water to a rolling boil. Add the salt and coconut oil.

Lower the heat. Add the fine roasted rice powder to the boiling water in a steady stream and let it sit for a few seconds before stirring.

After about 10 seconds, mix with the back of a heavy wooden spoon until the flour absorbs the water. Turn off the heat, cover, and steam for 5 minutes.

10 sec5 min

Transfer the hot, grainy dough to a flat work surface. When it is cool enough to touch, oil your hands lightly and knead for 5-8 minutes.

5–8 min

Kneading while warm turns the crumbly rice mixture into a smooth, white dough that can be rolled thin.

Divide into lime-sized balls and keep the remaining dough covered with a damp cloth so it does not dry out.

Dust the rolling surface lightly with rice flour. Roll each ball into a very thin, delicate circle using gentle pressure.

Elevate a pristine, flat tawa to a medium-high thermal state. The application of oil is strictly prohibited.

Deposit the fragile Pathiri onto the iron. Time the sear to exactly 30 seconds until microscopic bubbling is detected. (Intervene immediately to prevent browning; clinical whiteness must be maintained).

30 sec

Flip and cook for another 30 seconds. Press gently around the edges with a clean cloth to help the layers puff.

30 sec

Extract and immediately sequester in an insulated thermal vessel. Serve radiating warmth.