Goan Pau Ruti
A simple, rustic Goan flatbread made from whole wheat flour. This unleavened bread is the perfect partner for soaking up rich, spicy Goan curries like Xacuti or Vindaloo. Soft, wholesome, and easy to make at home, it's slightly thicker than a regular chapati, offering a satisfyingly hearty texture.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta and 0.75 tsp of salt. Whisk them together.
- c.Add 1 tbsp of ghee to the flour. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- d.Gradually add warm water, a little at a time, while mixing with your other hand. Continue adding water until the flour comes together to form a dough.
- e.Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, soft, and pliable. It should not be sticky.
- f.Cover the dough with a damp cloth or a lid and let it rest for at least 15 minutes. This step is crucial for soft rutis.
- 2
Step 2
- a.Divide and Roll the Rutis
- b.After resting, knead the dough again for 1 minute.
- c.Divide the dough into 8 equal-sized balls. Roll each ball between your palms to make it smooth.
- d.Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting.
- e.On a clean, flat surface (chakla), roll it out into a circle about 6-7 inches in diameter. Pau Ruti is typically slightly thicker than a regular chapati.
- 3
Step 3
- a.Cook the Pau Ruti
- b.Heat a tawa (flat iron skillet) over medium-high heat. The tawa should be hot but not smoking.
- c.Place the rolled ruti on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
- d.Flip the ruti using tongs. Cook the other side for about 1 minute, until light golden-brown spots appear.
- e.Flip it one more time. Gently press down on the ruti with a folded kitchen towel or a flat spatula, encouraging it to puff up like a balloon. Cook for another 20-30 seconds.
- f.Remove the cooked ruti from the tawa.
- 4
Step 4
- a.Finish and Serve
- b.Immediately brush the hot ruti with a little ghee. This keeps it soft and adds flavor.
- c.Place the cooked ruti in a casserole dish or wrap it in a clean kitchen towel to keep it warm and soft while you cook the rest.
- d.Repeat the rolling and cooking process for all the remaining dough balls.
- e.Serve hot with your favorite Goan curry, such as Chicken Xacuti, Pork Vindaloo, or a simple vegetable curry.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Using warm water to knead the dough results in a softer and more pliable dough.
- 2Don't skip the resting time. It allows the gluten in the flour to relax, making the rutis easier to roll and softer to eat.
- 3Ensure your tawa is properly heated. If it's too cool, the rutis will become dry and hard. If it's too hot, they will burn before cooking through.
- 4Stacking the cooked rutis and keeping them covered steams them slightly, ensuring they stay soft for longer.
Adapt it for your goals.
Herb Infusion
Add 1 tablespoon of finely chopped fresh cilantro or 1 teaspoon of dried fenugreek leaves (kasuri methi) to the flour for an aromatic twist.
Flour BlendFlour Blend
For a different texture, you can replace 1/4 cup of atta with an equal amount of jowar (sorghum) or bajra (pearl millet) flour.
Spiced RutiSpiced Ruti
Add 1/4 teaspoon of turmeric powder and 1/4 teaspoon of ajwain (carom seeds) to the dough for a subtle spiced flavor that pairs well with dals.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from whole wheat flour, Pau Ruti is an excellent source of dietary fiber, which aids in digestion, promotes bowel regularity, and helps maintain a healthy gut.
Provides Sustained Energy
The complex carbohydrates in whole wheat are digested slowly, providing a steady release of energy that keeps you feeling full and energized for longer periods.
Source of B Vitamins
Whole wheat is a natural source of several B vitamins, including niacin, thiamine, and folate, which are crucial for energy metabolism and overall cellular health.
Frequently asked questions
Goan Pau Ruti is typically rolled slightly thicker than a standard North Indian chapati or phulka. This gives it a more rustic, substantial, and slightly chewier texture, making it ideal for scooping up rich, thick Goan curries.