Atta rutis (whole wheat flatbreads) are a staple in Bangladeshi households! They are so nutritious and versatile. It is typically paired with savory items, but you can also make a delicious sweet version (as I show in my video below). This recipe barely requires any kneading or resting. For those of you who feel intimated by the idea of making round rutis, I hear you and I felt the same way at one point. Honestly, it is easier than it looks and in my humble opinion, round rutis are over-rated!
Ingredients (Makes 10 rutis):
- 2 cups of atta
- 1 cup of boiling hot water (add in small increments to the atta so that it mixes well. I added about 1/3rd cup at a time)
- 1 tbsp oil, divided (this is optional. Since I am not an expert, I have found that the oil makes it easier for me to knead/roll the dough)
- Salt to taste (1 heaping teaspoon)
Directions:
- Boil water in an electric kettle/stovetop
- Add salt to the atta and mix well
- Add the hot water in increments (see above) and incorporate into the atta. Use a spoon initially since the water will be hot!
- Once the atta mixture is cool enough to touch, add some oil and start kneading (I used the pressure of my palm mostly and kneaded for about 4-5 minutes)
- Add a thin layer of oil on the dough. Then, separate into 10 little ruti balls (40-45 grams each) and cover with a cloth so they don’t dry out while you roll them out
- Make the ruti balls as shown in the video below. After you flatten it out, sprinkle generously with atta to make it easier to roll
- Use a rolling pin to roll the dough evenly from the center. Rotate the ruti frequently to ensure it spreads out
- Place the ruti on a hot tawa (medium heat)
- Flip the ruti once you see bubbles start to form (30-60s).
- Cook on the other side for 5 seconds and place it directly on an open flame for 5-6 seconds for extra puffiness/softness!
Note: If you don’t want to do the open flame method, cook the ruti for 30-60s more after flipping it on the tawa.