or 14oz or 400g pat

Pat (or paat) refers to a traditional Indian flatbread made from whole wheat flour, water, and salt. The term is particularly associated with certain regional Indian cuisines, notably Gujarati and Marathi cooking. The dough is kneaded until smooth and elastic, then rolled into thin, round discs and cooked on a griddle (tawa) or direct flame until puffed and spotted with brown marks. Pats are typically unleavened, though some variations incorporate yogurt or ghee for enrichment. A 400g portion represents approximately 4-6 individual pats, depending on size and thickness.

The texture ranges from crispy-edged to soft and pliable, with a slightly charred surface characteristic of proper tawa cooking. The flavor is subtle and neutral, allowing the bread to serve as an ideal vehicle for curries, dals, and vegetable preparations.

Pats function as a staple carbohydrate in Indian meals, particularly in western and central Indian cuisines. They are typically served alongside curries, dals, and vegetable dishes at lunch and dinner. The bread is torn into pieces and used to scoop up curries or rubbed with ghee and spices as an accompaniment. Unlike chapati, pats may occasionally be made with thicker dough and cooked until crispy for textural contrast. They are best consumed immediately after cooking while still warm and pliable, though they can be reheated on a griddle or flame.