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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.
Prepare the Dough
Rest the Dough
Divide and Roll
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.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 213.95 calories per serving with 7.98g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
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Cook the Ruti
Repeat and Serve
For added nutrition and flavor, mix in 2 tablespoons of finely chopped spinach (palak) or fenugreek leaves (methi) into the dough.
Serve hot ruti with a dollop of ghee or white butter (nôni) for a traditional and richer taste.
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.
Made from whole wheat flour, ruti provides sustained energy release, keeping you feeling full and active for longer periods compared to refined flour breads.
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.
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.
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.
A typical 6-inch ruti made from whole wheat flour without any oil or ghee contains approximately 70-80 calories. The calorie count will increase if you add oil to the dough or brush it with ghee.
Yes, ruti is a healthy staple. It's made from whole wheat flour (atta), which is a great source of complex carbohydrates, dietary fiber, and essential nutrients like B vitamins and iron. It aids in digestion and provides sustained energy.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature for about 30 minutes before you start rolling the rutis.
These terms are often used interchangeably. 'Chapati' is a general term for this type of flatbread. 'Phulka' specifically refers to the version that puffs up on an open flame. 'Ruti' is the Bengali term for the same flatbread, which is also typically puffed.
Absolutely! After the second flip on the tawa, use a clean, folded kitchen towel or a flat spatula to gently press the edges of the ruti. This pressure traps the steam inside and will cause it to puff up right on the tawa.
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