Formula of making half-boil wheat flour
1. First boil water in a pot then adds flour suitable salt and drops of oil to prepare it well. (Stated that we call half-boiled flour what is dough by non-boil (no hot or cold) water in a pot that is not fully backed flour in pan. And you need to add more oil to it if it is non-fiber packet Bangladeshi flour which is available in the market). Draw a full of table tennis ball size flour from the dough and round it like a ball.
2. Off the upper plate of the Laaibah ruti maker put the ball in the middle of the lower plate.
3. Then stand in a higher place and keep the ruti maker handle for 2/3 seconds, when you see the ruti spread to either side stop pressing and lift it and also lift the upper plate from the knob, so as to get a nice ruti.
4. Take the ruti on hand and add flour around it (so it puffs well) and let it be backed fried on a pan.
N.B: many peoples of our country eat such half-backed flour ruti and frequently eat market packet non-fiber white packer flour. Stated that we call half-backed flour what is dough by boil water in a pot that is not fill backed flour in a pan. And you need to add more oil in it if, 1 teaspoon oil for every 10/12 ruti.