Madikki Pathiri or Kannuvecha pathiri is the Malabari version of the chapathi or roti. The name comes from the multiple maddukku (folds) that gives it its distinct layers.A word of warning: This recipe tastes authentic only when the pathiri is fried well. Don't try to make it without oil or ghee.

Sometimes you can add a bit of maida (enriched flour) to the mix to vary the flavour. This goes well with almost any curry but I like it best with sugar.

Ingredients:
Whole wheat flour- 450gms
Salt-to taste

Method:
Add salt and water to the flour to make a dough. The dough should be hard like that for puris, else it would be difficult to roll it out.Keep aside for 15 minutes. Divide into even sized balls, about the size of a medium lemon.Roll it out thick and smear ghee or oil over it. Fold as shown in the pictures. Roll out into a 5 square inches.

Heat a griddle or saute pan and cook each side for a minute. As the raw color leaves the pathiri, add about 2 tables oil or more to let each side fry well.

Turn over and fry the other side till golden flecks appear.Drain and serve hot.