Butter Pathiri | Butter Roti
A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart with your hands and use it to mop up every last drop of curry.
Ingredientsfor 4 servings
- 1 cup Rice flour
- 1 cup Maida
- Milk, to taste
- Salt, to taste
- ¼ cup Butter
Preparation
Step 1
In a large mixing bowl, add maida, rice flour and salt to taste.
Step 2
Pour little by little milk to make a soft dough.
Step 3
Keep it covered for 10 minutes.
Step 4
Divide the dough into medium sized balls.
Step 5
Roll into chappathi sized balls with the thickness of oil poori. It should not be too thin like chapathi.
Step 6
Keep a tawa on medium heat and place the pathiri on it. You can see the steam passing through it within few seconds and when the pathiri starts bubbling turn it upside down. Slightly press it using the back side of a spoon, this will help it to rise up as one single bubble. This way the pathiri will be so soft. Wait for another 30 seconds so that the other side too is done well and remove from the tawa.
Step 7
Serve Butter Pathiri with chicken curry, mutton curry, egg curry or with any curry of your choice.
Tip
Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.
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