Pathiri Recipe — Cochin Jewish Rice Bread

Pathiri is the bread of the Cochin Jews, one of the oldest Jewish communities in the world, established on the Malabar coast of Kerala, India, more than a thousand years ago. Made from rice flour rather than wheat, soft, thin, and lightly steamed on a griddle, pathiri reflects a Jewish community that adapted its table entirely to South Indian ingredients while holding fast to its identity.

Cochin Jewish families served pathiri alongside fish curries and coconut-based dishes, particularly for Shabbat and festive meals. Because it uses rice flour instead of wheat, coconut milk instead of butter, and no yeast at all, pathiri looks nothing like the breads elsewhere on this site — and that is exactly why it belongs here.

This recipe follows the traditional method: a simple dough of rice flour, coconut milk, and salt, rolled thin and cooked briefly on a hot dry griddle or tawa until just set and speckled.

Cochin Jews trace their arrival in India to the era of King Solomon’s trade routes, with a documented community by at least the 4th century CE. Most of the community made aliyah to Israel in the 1950s, carrying recipes like this one with them.

What Makes This Pathiri Special

• Naturally gluten-free — made entirely from rice flour, no wheat substitution required.
• Coconut milk enrichment — ties the bread to Kerala’s coastal, coconut-forward cuisine and keeps it tender and pareve.
• No yeast, no rise — a same-day bread that goes from mixing bowl to table in about an hour.
• Griddle-cooked — cooked dry on a hot tawa or cast-iron skillet, no oven required.
• Extremely soft texture — designed to be torn and used for scooping curries and stews.

Kosher Observance & Halachic Notes

Ingredients

Total hydration: 100% (coconut milk + water combined), typical for a rice-flour dough that is cooked rather than fermented.

Equipment

• Medium saucepan
• Flat cast-iron griddle (tawa) or heavy nonstick skillet
• Rolling pin, or a small bowl/glass to press discs by hand
• Parchment paper, for rolling between sheets

Water Temperature Note

Step-by-Step Instructions

Step 1: Heat the Liquid

In a saucepan, combine the coconut milk and water. Bring to a near-boil over medium heat, stirring occasionally.

Step 2: Combine with Rice Flour

Place the rice flour and salt in a large heatproof bowl. Pour in the hot liquid all at once, stirring immediately with a wooden spoon until a shaggy, sticky mass forms.

Step 3: Knead

Once cool enough to handle (a few minutes), knead the dough in the bowl or on a lightly oiled surface for 5–7 minutes until smooth, soft, and no longer sticky. If the dough feels dry and cracks, wet your hands and continue kneading; if too sticky, knead in rice flour a teaspoon at a time.

Step 4: Rest

Cover the dough with a damp towel and rest for 15 minutes — this relaxes the dough for rolling.

Step 5: Divide and Roll

Divide the dough into 10 equal pieces (~80 g each) and roll into smooth balls. Working one at a time, place a ball between two sheets of parchment paper and roll or press into a thin round, about 13–15 cm (5–6 inches) across and 2–3 mm thick.

Step 6: Cook on the Griddle

Heat a dry cast-iron griddle or heavy skillet over medium-high heat — no oil needed. Carefully transfer a rolled disc to the hot griddle. Cook 30–45 seconds per side, until small bubbles appear on the surface and light golden-brown spots form underneath. Do not overcook — pathiri should stay soft and pale, not crisp.

Step 7: Keep Warm

Stack finished pathiri under a clean kitchen towel to stay warm and soft while you cook the remaining discs.

Storage & Make-Ahead Notes

• Same-day: Best eaten fresh, within a few hours of cooking, while still soft and pliable.
• Room temperature: Store wrapped in a towel up to 4–6 hours; reheat briefly on a dry griddle to soften.
• Refrigeration: Layer with parchment and refrigerate up to 2 days; steam briefly or reheat on a griddle before serving.
• Dough make-ahead: The rested dough (Step 4) can be refrigerated, wrapped, for up to 4 hours before rolling.

Troubleshooting Guide

Frequently Asked Questions

What is pathiri?

Pathiri is a soft, thin rice-flour bread traditional to the Cochin Jewish community of Kerala, India. It is made without yeast or wheat, enriched with coconut milk, and cooked briefly on a hot dry griddle.

Is pathiri the same as roti or chapati?

No. Roti and chapati are made from wheat flour and are unleavened but chewy. Pathiri is made entirely from rice flour, cooked with hot liquid before kneading, and has a softer, slightly gummy texture distinct from wheat flatbreads.

Why does this bread not require Hafrashat Challah?

Hafrashat Challah applies only to doughs made from the five grains subject to the mitzvah — wheat, barley, oats, spelt, and rye. Rice is not one of these five grains, so the obligation does not apply to pathiri.

Can I make pathiri ahead for a dinner party?

Yes, though it is best fresh. You can roll and stack the discs (with parchment between each) up to a few hours ahead, then griddle-cook them just before serving for the softest texture.