In a pan lightly roast the rice flour until it is fragrant. Make sure not to change its color. It should take about 4-5 mins on low flame. Remove it onto a plate.
In the same pan heat water. Add 1 tsp of coconut oil and salt as needed.
As the water comes to a rolling boil, remove from heat.
Quickly dump all the rice flour and mix it immediately. It will be lumpy.
When you can handle the heat, add a tsp of coconut oil and knead it with your hands until it is smooth. It should not have any cracks and the dough should be neither too tight nor loose.
Divide the dough into 12 equal balls.
Roll each ball until it is smooth.
Now flatten the ball and dip it in rice flour, ready to roll.
Roll them as thin as possible of equal thickness, shape doesn’t matter.
Now take a plate with sharp edges to cut the pathiri to trim down the edges.
Repeat this with rest of the balls of dough. The cut edges can be rolled again, until there is no more dough left.
Meanwhile heat a flat pan on medium flame. Once hot, place a pathiri.
Cook it for 20 secs until there are small bubbles on the surface. Flip it to the other side.
Gently press it with a spatula and soon it will puff up. Remove it onto a lined hot pack. Repeat this with rest of the pathiri.
Serve hot with any side dish of your choice. I served it with Egg Roast.