Buss Up Shut (paratha Roti)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 4 cups flour
• 6 tablespoons ghee (ghee is clarified butter) or 6 tablespoons butter (ghee is clarified butter)
• 4 teaspoons baking powder
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1 3/4 cups water

Recipe

• 1 sift and mix the flour, baking powder and salt. add enough of water.
• 2 knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
• 3 roll out the dough after "resting".
• 4 spread butter or ghee and sprinkle with flour.
• 5 make a cut from the center out to the edge and roll making a cone.
• 6 press the peak and flatten the center of the cone. leave to "rest" about 15 - 30minutes.
• 7 afterward, roll out on a floured board.
• 8 using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
• 9 place the dough onto the tawah.
• 10 spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
• 11 spread butter or ghee on the other side the same way.
• 12 when cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
• 13 you can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
• 14 the finished buss up shut ready to be served.