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 in 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 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 pan. And you need to add more oil in it if, 1 teaspoon oil for every 10/12 rutis.