Kalai Ruti of Rajshahi
Ingredient
1 cup Mashkalai Dal (Black gram )-
1 cup Atop rice (parboiled rice)
1 teaspoon salt
3/4 cup hot water or as needed
Instructions
Put the black gram and parboiled rice in mixer and turn them into flour.
Add salt and water into the flour.
Make a soft dough that is elastic but not sticky.
Knead the dough on a lightly floured surface until it is smooth.
Divide the dough into 10 parts, or less if you want bigger breads.
Take each part of dough on hand and make the dough flat in a circle shape.
Keep your hands wet, so that it doesn't stick on your hand. It will be thicker than the usual chapatti.
Heat a skillet over medium heat until hot. When the pan starts smoking, put a chapatti on it.
Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
