Loading...
Experience the nostalgia of Kolkata bakeries with this homemade Paaun Ruti. This classic Bengali bread is incredibly soft, fluffy, and slightly sweet, perfect for mopping up curries or enjoying with a cup of chai.
Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Make the dough: In a large mixing bowl, whisk together the all-purpose flour, the remaining 2 tablespoons of sugar, and salt. Pour the frothy yeast mixture and the melted butter into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with oil or butter. Place the kneaded dough in the bowl and turn it over to coat lightly with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Shape the rolls: Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth, tight ball. Arrange the dough balls in a greased 9x13 inch baking pan, placing them close together.
Second proofing: Cover the baking pan with a cloth and let the rolls rise again in a warm place for 30-45 minutes. The rolls should be puffy and touching each other.
Experience the nostalgia of Kolkata bakeries with this homemade Paaun Ruti. This classic Bengali bread is incredibly soft, fluffy, and slightly sweet, perfect for mopping up curries or enjoying with a cup of chai.
This bengali recipe takes 45 minutes to prepare and yields 6 servings. At 336.85 calories per serving with 8.53g of protein, it's a moderately challenging recipe perfect for breakfast or snack or side.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Bake the Paaun Ruti: Preheat your oven to 375°F (190°C). Gently brush the tops of the risen rolls with the 2 tablespoons of milk for a golden finish. Bake for 20-25 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
Cool and serve: Remove the pan from the oven. For an extra soft crust, you can brush the hot rolls with a little melted butter. Let the rolls cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm.
Replace up to half of the all-purpose flour with whole wheat flour (atta) for more fiber. You might need a little extra milk as whole wheat flour absorbs more liquid.
Use warm plant-based milk like soy or almond milk, and substitute the butter with a neutral vegetable oil or vegan butter.
For a richer bread, add one beaten egg to the wet ingredients when forming the dough. You can also use an egg wash (1 egg beaten with 1 tbsp water) for a shinier crust.
This recipe goes great with these complete meals
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
