Buss Up Shut Paratha Roti Recipes

BUSS UP SHUT (PARATHA ROTI)

Steps:

• Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to "rest" for about 15 - 30 mins.
• Roll out the dough. Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 30mins
• Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
• Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
• Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti. (You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna).

BUSS UP SHUT PARATHA ROTI RECIPE

Steps:

• In a large bowl mix together the flour, sugar, baking powder and salt.
• Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough.
• Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes
• The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.
• Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
• Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
• Using a knife make an opening from the center of the dough roll dough clockwise to form a cone.
• Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe.
• Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out.
• Let it rest for about 2 hours or more covered.
• When ready to cook, heat up griddle, crepe pan or tawah to medium heat.
• Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards.
• Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges.
• Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well).
• Heavily oil the other side of the dough making sure you oil the edges too.
• Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.
• Making the torn up shirts can be achieved in several ways
• Crush paratha with two spatulas while still on the griddle
• Place paratha in a large bowl with a lid and shake the heck out of it
• Place in a clean cloth cover and shake it up.
• Serve warm.

BUSS UP SHUT (PARATHA ROTI)

Steps:

• Sift and mix the flour, baking powder and salt. Add enough of water.
• Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
• Roll out the dough after "resting".
• Spread butter or ghee and sprinkle with flour.
• Make a cut from the center out to the edge and roll making a cone.
• Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
• Afterward, roll out on a floured board.
• Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
• Place the dough onto the tawah.
• Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
• Spread butter or ghee on the other side the same way.
• When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
• You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
• The finished buss up shut ready to be served.

BUSS UP SHUT (PARATHA ROTI)

Steps:

• Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to "rest" for about 15 - 30 mins.
• Roll out the dough. Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 30mins
• Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
• Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
• Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti. (You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna).

PARATHA ROTI (BUSS UP SHUT)

Steps:

• Mix the flour, baking powder, salt, and sugar. Add the water gradually to make a dough. The dough will be slightly sticky and very flexible. However, after some gentle kneading it should come clean off your hands. Knead the dough together until it comes together in a nice ball, don't knead it any further.
• Leave to rest for at least 15 minutes to relax the gluten.
• Split the dough into 4 separate balls to make 4 paratha roti with a diameter of about 22cm each. Adjust the number of portions based on your pan size.
• Roll out the dough in flat circles. It will be slightly sticky, so use ample flour.
• Cover the dough with a thin layer of ghee, make sure to spread it out evenly.
• Lightly dust the top with a little flour (this makes it easier to roll).
• Now make a cut from the center of the dough circle to the outside and start rolling the dough from that cut in a circle to the other side of the cut (see image in the post). You will end up with a cone. Ensure that the bottom doesn't have fat sticking out, stretch the outer layer of dough to cover the inner layers. Now push the pointy top of the cone inside to tighten and dust with some flour. Pushing it into the middle helps create all those dough layers!
• Leave to rest for another 15-30 minutes, even better would be at least an hour. A longer resting period makes it easier to roll out the dough.
• Heat a flat baking surface on a medium heat (e.g. using a tawa).
• Roll out the balls of dough and bake on the flat surface on a medium heat. Coat the top with a thin layer of ghee (or clarified butter). When the top starts getting drier, turn the dough around. Again, cover the topside with a thin layer of ghee.
• Towards the end, when the dough starts to be cooked through, take two spatulas and loosen the paratha by inwards pushing on the sides of the paratha. Due to all the rolling you should have made layers of dough with fat in between. By 'beating' the paratha and folding it together you help all the layers get loose and flaky.
• You want the different layers to separate, so crinkle and beat until you see them coming apart. The paratha is ready once it has turned slightly brown and a loosened up structure.

BUSS UP SHOT ROTI

Steps:

• Mix together flour, baking powder, sugar, salt, and slowly add water until all flour is mixed. Dough should be soft and a little sticky. Form into a ball.
• Cover dough with oil and let it rest for 1 hour, covered.
• Split dough into smaller tennis size balls (6 approximately)
• Mix together in a small bowl butter and ghee. Set aside
• Press dough down to form an ~6-8" disc.
• Add 1 tsp of ghee and butter mix on top the dough and spread evenly.
• Sprinkle flour over ghee/butter mix evenly. (Doesn't need to cover it entirely)
• With a knife cut from the center of the dough and out. (Radius of the dough). Only one cut.
• Take either edge you cut from and roll the dough following the circle of the dough until its like a roll. Should form into a cone shape. Stuff both ends of the cones into the center of the dough.
• Cover and rest for 30 minutes
• Roll dough out (~12 inches) circular.
• Place on hot pan. Cook 30 seconds. Flip. Brush oil evenly. Flip. Brush with oil
• Place roti into a napkin. Wrap it up and pound on it with a spatula or fist to "buss it up". Look almost ripped up, showing flakiness.
• Done

BUSS UP SHUT (PARATHA ROTI)

Steps:

• Whisk milk powder, baking powder, granulated sugar, and 2 cups (240 g) flour in a large shallow bowl. Add about a fourth of ¾ cup warm water (110°) and mix in a wide circular motion with your fingers to gently combine (do not knead). As mixture becomes dry, add more of the water, little by little, and keep mixing gently until a shaggy dough forms; it should be soft and sticky, without dry spots. (Depending on the humidity, you may not need all of the water.)
• Drizzle 1 Tbsp. oil over dough and gently press with your knuckles so that the top of dough is covered with oil. Cover bowl with a damp kitchen towel or plastic wrap and let rest in a warm spot 15 minutes.
• Meanwhile, mix shortening and ghee in a small bowl until smooth.
• Turn out dough onto a lightly floured surface. Flour your hands and gently fold dough over on itself once or twice, then roll into a fat cylinder. Working quickly, without handling the dough too much, divide dough into four equal pieces and gently form each piece into a ball. Cover balls with a damp kitchen towel or plastic wrap and let rest 10 minutes.
• Roll out a dough ball on a lightly floured surface into a 5-6"-diameter round. Brush with a quarter of shortening mixture and sprinkle evenly with flour. Cut a slit halfway across the dough, from the center to the edge. Starting on one side of slit, fold cut edge of dough at about a ¾" interval. Continue folding process until you reach the other side of the slit and have formed a cone. Pinch together edges at wide end of cone to seal, then bring both point ends together at the top and gently push in toward center of cone to create a dimple (you don't need to push in too far). Push point at narrow end of cone in toward the center. You should now have a ball with a dimple on each end. Transfer to a lightly floured surface and repeat with remaining balls of dough. Cover balls with a damp kitchen towel or plastic wrap and let rest 20 minutes.
• Heat a tawa or griddle over medium until a drop of water immediately sizzles on surface, about 2 minutes.
• Meanwhile, place a ball of dough on a dimpled side on a lightly floured surface. Gently flatten into a round with your hands, turning once if desired, then roll, rotating often, to a ⅛"-thick round, about 10-12".
• Brush tawa with a thin layer of oil. Cook roti until it begins to bubble slightly across the surface, about 20 seconds. Brush surface of roti with oil and continue to cook until bubbles across surface increase and roti is stiff enough on bottom side to turn, about 1 minute more. Turn roti over and brush surface with oil (bubbles may deflate; that's okay). Using a spatula, move roti around to avoid hot spots and ensure even cooking, pressing on edges and uncooked spots to increase contact with pan. Continue to cook, turning every 30 seconds or so, until cooked through and both sides are speckled with golden brown spots, 1-2 minutes more. Using 2 spatulas, push opposite edges of roti toward the center. Smack down on the bunched roti with the ends of the spatulas to break up and flake, then turn roti over. Repeat process, scrunching and smacking roti from different directions, until flaky and lightly shredded. Transfer to a clean kitchen towel set inside a bowl or basket and wrap up to keep warm. Repeat with remaining dough balls and more oil, adding finished roti to bowl and covering tightly with towel as you go.