Buss Up Shut recipe: Fluffy paratha roti made easy

Ingredients for Buss up shut (paratha roti)

• 7 g nonfat dry milk powder

• 10 g baking powder

• 10 g caster sugar, or light brown sugar

• 120 g plain flour, plus more for dusting

• 15 ml vegetable oil, plus more

• 30 g white vegetable fat (e.g. Trex), room temperature

• 15 g ghee

• 225 g unsalted butter, or vegan butter, room temperature

How to make Buss up shut (paratha roti)

1. Whisk together the milk powder, baking powder, granulated sugar, and 240 g of flour in a large shallow bowl. Add approximately 180 ml of warm water (43°C) and mix gently with your fingers in a wide circular motion to combine, being careful not to knead. As the mixture becomes dry, gradually add more water, a little at a time, mixing gently until a soft, sticky, shaggy dough forms, ensuring there are no dry spots. (You may not need to use all the water depending on humidity.)

2. Drizzle 15 ml of oil over the dough and gently press with your knuckles to coat the top with oil. Cover the bowl with a damp kitchen towel or cling film and let it rest in a warm place for 15 minutes.

3. Meanwhile, mix the shortening and ghee in a small bowl until smooth.

4. Turn the dough out onto a lightly floured surface. Flour your hands and gently fold the dough over itself once or twice, then roll it into a thick cylinder. Working quickly and handling the dough minimally, divide it into four equal pieces and gently shape each piece into a ball. Cover the balls with a damp kitchen towel or cling film and let them rest for 10 minutes.

5. Roll out one dough ball on a lightly floured surface into a round approximately 12–15 cm in diameter. Brush with a quarter of the shortening mixture and sprinkle evenly with flour. Cut a slit halfway across the dough from the centre to the edge. Starting from one side of the slit, fold the cut edge of the dough at approximately 2 cm intervals. Continue folding until you reach the other side of the slit, forming a cone shape. Pinch the edges at the wider end of the cone to seal, then bring the pointed ends together at the top and gently push towards the centre to create a dimple. Push in the tip at the narrow end of the cone towards the centre. You should now have a ball with a dimple on each end. Transfer to a lightly floured surface and repeat with the remaining dough balls. Cover the balls with a damp kitchen towel or cling film and let them rest for 20 minutes.

6. Heat a tawa or griddle over medium heat until a drop of water immediately sizzles on the surface, approximately 2 minutes.

7. Meanwhile, place a ball of dough on a lightly floured surface with the dimpled side facing down. Gently flatten it into a round with your hands, turning it once if desired, then roll it out, rotating often, to a thickness of about 3 mm, resulting in a round approximately 25–30 cm in diameter.

8. Brush the tawa with a thin layer of oil. Cook the roti until it begins to bubble slightly across the surface, about 20 seconds. Brush the surface of the roti with oil and continue to cook until the bubbles increase and the roti is firm enough on the underside to turn, about 1 minute more.

9. Turn the roti over and brush the surface with oil (the bubbles may deflate, which is fine). Using a spatula, move the roti around to avoid hot spots and ensure even cooking, pressing on the edges and uncooked spots to increase contact with the pan. Continue to cook, turning every 30 seconds or so, until cooked through with both sides speckled with golden brown spots, about 1–2 minutes more.

10. Using two spatulas, push the opposite edges of the roti towards the centre. Smack down on the bunched roti with the ends of the spatulas to break it up and create flakes, then turn the roti over. Repeat the process, scrunching and smacking the roti from different directions until it is flaky and lightly shredded. Transfer to a clean kitchen towel set inside a bowl or basket and wrap it up to keep warm. Repeat with the remaining dough balls and more oil, adding the finished rotis to the bowl and covering tightly with a towel as you go.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.