Ruti
A staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
- c.If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
- e.Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
- 2
Step 2
- a.Rest the Dough
- b.Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
- c.Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
- 3
Step 3
- a.Divide and Roll
- b.After resting, knead the dough again for 1 minute.
- c.Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
- d.Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
- e.Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
- 4
Step 4
- a.Cook the Ruti
- b.Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
- c.Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
- d.Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
- e.Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
- f.Quickly flip it to cook the other side on the flame for just a couple of seconds.
- g.Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
- 5
Step 5
- a.Repeat and Serve
- b.Repeat the rolling and cooking process for all the remaining dough balls.
- c.For extra flavor, you can brush the hot rutis with a little ghee.
- d.Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is key. It should be soft like an earlobe. Too hard, and the rutis will be tough; too sticky, and they'll be difficult to roll.
- 2Resting the dough is non-negotiable for soft, pliable rutis.
- 3Ensure the tawa is properly preheated. A cold tawa will make the ruti hard and leathery.
- 4Roll the ruti evenly. If it's thicker in some spots and thinner in others, it won't puff up properly.
- 5If you don't have an open flame, you can puff the ruti on the tawa itself. After the second flip, use a folded, clean kitchen towel to gently press down on the edges of the ruti, which will encourage it to puff up.
- 6Stacking the cooked rutis in a cloth-lined container traps steam, keeping them soft for hours.
Adapt it for your goals.
Ingredient Addition
For added nutrition and flavor, mix in 2 tablespoons of finely chopped spinach (palak) or fenugreek leaves (methi) into the dough.
Serving SuggestionServing Suggestion
Serve hot ruti with a dollop of ghee or white butter (nôni) for a traditional and richer taste.
Flour VariationFlour Variation
For a multigrain version, substitute 1/2 cup of atta with a mix of jowar (sorghum) or bajra (pearl millet) flour. You may need to adjust the water quantity.
Why this is on our healthy list.
Rich in Complex Carbohydrates
Made from whole wheat flour, ruti provides sustained energy release, keeping you feeling full and active for longer periods compared to refined flour breads.
Excellent Source of Fiber
The whole wheat atta is high in dietary fiber, which is crucial for aiding digestion, promoting good gut health, preventing constipation, and helping to manage blood sugar levels.
Packed with Nutrients
Whole wheat is a natural source of essential nutrients like B vitamins (especially B1, B3, B5), iron, magnesium, and zinc, which are vital for energy production and overall health.
Frequently asked questions
There are a few common reasons: the dough might be too stiff, it wasn't rested long enough, the ruti was not rolled evenly, or the tawa/flame was not hot enough. Ensure the dough is soft, well-rested, and rolled to a uniform thickness for the best puff.