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Orange Chiffon Cake

Saturday, September 14, 2013

Bosnian Ruti ( বসনিয়ান রুটি )

  1. All purpose flour - 3 cup
  2. Yeast-1 Tbs
  3. Warm milk-1 cup
  4. Beaten egg- 1 
  5. Oil or melted butter- 5 Tbs 
  6. Sugar-2 Tbs
  7. Powder milk- 2 Tbs (optional)
  8. Salt-1 ts or according to your taste
  9. Oil- For deep fry
  1. Take yeast in a large bowl, add warm milk and a pinch of sugar and stir it until yeast dissolve into milk. Leave it around 10 minutes.
  2. Then add oil, sugar, salt , powder milk and stir it to mix well.
  3. Now slowly add small amount of flour at a time to the liquid and mix it. Add until it forms to a dough. If dough seems too soft then add little bit flour and mix. When dough is done cover it and rest it for around 1 hour to rise.(for better result keep it in a warm place) Dough will be almost double in size after 1 hour. Knead the dough again.
  4.  Divide the dough to 14-16 small balls.Take one ball on the rolling board, spread some flour and roll it to a thick ruti. Make all the other ball in the same process. ( do not put the ruti on top of one another, keep them separate). When all ruti is done cover them with a kitchen towel and keep them for another 10-15 minute fro second rise. 
  5. Now heat the oil in a pan to a little higher than medium flame (pan size should be deep so that ruti can be deep fried). When oil is heated enough put one ruti into it and gently press it with a spoon until it puffs up, then flip the side and wait for 4-5 seconds and  remove from the pan.(don't fry it long, the color of the ruti should be white) and take out  on a paper towel to soak the excess oil.
  6. Fry all the ruti and enjoy with beef curry or tandoori chicken and raita.
Fahana Anjum Korobi
(Columbia, SC, USA) 


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