Soji Ruti: A Delicious Breakfast Staple From South Asia

Soji Ruti, also known as Suji Roti, is a beloved breakfast dish in South Asia, especially in Bangladesh and parts of India.

This traditional flatbread, made from semolina (sooji), is known for its crispy texture and delightful flavor. Whether served with savory sides or enjoyed plain, Soji Ruti holds a special place in many households.

Ingredients:

To make Soji Ruti, you will need the following ingredients:

• 1 cup semolina (sooji)
• 1 cup all-purpose flour (maida)
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons oil or ghee (clarified butter)
• Extra oil or ghee for cooking

Preparation:

Mixing The Dough:

• In a large mixing bowl, combine the semolina, all-purpose flour, salt, and sugar.
• Gradually add water while mixing to form a soft dough. The dough should not be too sticky or too dry. Adjust the water as needed to achieve the right consistency.
• Once the dough comes together, add 2 tablespoons of oil or ghee and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period allows the semolina to absorb moisture, making the dough easier to work with.

Rolling The Ruti:

• After the dough has rested, divide it into small, equal-sized balls (about the size of a golf ball).
• Lightly flour your rolling surface and rolling pin. Take one dough ball and flatten it slightly with your hands.
• Roll out the dough ball into a thin, round disc, about 6-7 inches in diameter. The thinner you roll the dough, the crispier your Soji Ruti will be.
• Repeat the process with the remaining dough balls, keeping the rolled-out rutis covered with a cloth to prevent them from drying out.

Cooking The Ruti:

• Heat a tawa or a flat griddle over medium heat. Once hot, place one rolled-out ruti on the tawa.
• Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the ruti and cook the other side for another 1-2 minutes.
• Lightly brush the surface with oil or ghee and flip again. Cook until together sides are golden brown and crispy.
• Repeat the process with the remaining rolled-out rutis, adjusting the heat as needed to prevent burning.

Serving Suggestions:

Soji Ruti can be served with a variety of accompaniments. Here are a few popular options:

• Sabzi: A vegetable curry, such as potato or mixed vegetable, pairs delightfully with the crispy texture of Soji Ruti.
• Chutney: Tangy and spicy chutneys, such as tomato or mint chutney, enhance the flavor of the ruti.
• Pickles: A side of pickles adds a burst of flavor and complements the mild taste of the ruti.
• Yogurt: Plain or flavored yogurt can provide a cooling contrast to the warm, crispy ruti.

Tips And Variations:

Kneading: Proper kneading is essential for a soft yet crispy ruti. Ensure the dough is well-kneaded to develop the gluten.

Resting the Dough: Allowing the dough to rest helps in better hydration and easier rolling.

Spices: For added flavor, you can mix in spices like cumin seeds, carom seeds, or crushed black pepper into the dough.

Stuffed Soji Ruti: For a twist, you can stuff the ruti with a satisfying of your choice, such as spiced potatoes or paneer, before rolling them out.

Soji Ruti is a versatile and delightful dish that can be enjoyed in various ways. Its crispy texture and flavorful taste make it a favorite for breakfast or as a  snack.