Buss up shut roti (paratha roti)
This buss up shut roti recipe gives you a wonderful, soft, buttery roti that tastes great with curry channa and aloo, pumpkin talkari, curry chicken and more.
Servings: 6 roti
Calories: 344kcal
Ingredients
- 3½ cup all purpose flour (525 grams)
- 1 tbsp baking powder (11 grams)
- 1 tbsp sugar (15 grams)
- ½ tbsp salt (8 grams)
- 1 pack evaporated milk (330 mL)
- ¼ cup water (60 mL)
- ½ cup flour [for dusting and rolling out dough]
- ⅛ cup butter (20 grams) [for the dough]
- ⅛ cup cookeen (or shortening) (20 grams) [for the dough]
- ½ cup butter (110 grams) [for cooking]
Equipment
- belna or rolling pin
- tawa or flat cast iron pan
- pastry brush or enamel cup
- dabla or wooden spatula
Instructions
Kneading
- Add all purpose flour, baking powder, sugar and salt to a large bowl. Mix.
- Pour milk and water into a large jug. Stir.
- Add half of the liquid to the dry ingredients. Mix to combine.
- Continue to add the liquid a little at a time until the dough comes together.
- Knead for 5 minutes to form a soft, smooth dough (pull with the fingers and push with the base of the palm).
- Cover. Leave to rest for 20 minutes.
Rolling
- Add ⅛ cup of butter and cookeen to a small bowl.
- Microwave for 30 seconds to 1 minute.
- Mix to combine.
- Divide the dough into 5 or 6 dough balls. Keep them covered.
- Lightly flour the rolling surface.
- Remove one dough ball.
- Press down to flatten.
- Roll the dough out using a rolling pin in one direction.
- Flip over and roll in the other direction.
- Form a circular roti about ⅛th to ¼ inch thickness.
- Spread the butter-cookeen mixture over the roti.
- Lightly dust dry flour over the butter.
- Run a knife from the center of the roti to the edge.
- Roll the roti onto itself from one cut edge all around to the other cut end, to form a cone. Stop a couple of inches before the other cut end.
- Tuck the unrolled edge into the thick base of the dough.
- Tuck the edges of the base into itself until it becomes flat (becoming more cone-like).
- Place this flattened base onto the surface.
- Press the thumb onto the pointed top of the dough. Push down.
- Set this prepped dough aside. Cover.
- Repeat these steps (#5 to #19) for all the dough balls.
- Leave the dough to rest for 20 minutes.
Cooking
- Place the tawa (or flat cast iron pan) on the stove on low to medium heat (approx. 120°F to 150°F).
- Add ½ cup butter to a small bowl.
- Microwave for 30 seconds to 1 minute.
- Lightly flour the rolling surface.
- Remove one dough ball.
- Press down to flatten. Use extra flour if needed.
- Roll the dough out using a rolling pin in one direction.
- Flip over and roll in the other direction.
- Form a circular roti ¼-inch thick.
- Brush the tawa or pan with butter.
- Place the rolled out roti onto the tawa.
- Flip the roti after 15 to 30 seconds (the color of the roti should start darkening and bubbles may form).
- Brush the roti with some of the melted butter.
- Flip the roti again. Brush this side with more melted butter.
- Flip again. Add more butter if it is dry.
- Rotate the roti to ensure even cooking. Press on the edges.
- Flip again.
- Place each dabla on opposite ends of the roti.
- Bring the dablas together to smoosh the roti.
- Rotate the roti and repeat the smooshing.
- Gently tap the top of the roti until it begins to fall apart.
- Remove from the heat (the cook time per roti should be 2 to 3 minutes).
- Store in an airtight container like a wax-paper lined cooler.
- Serve warm.
Notes
Oil or ghee can be used in place of butter and cookeen, though the level of softness and taste may vary.
Don’t leave the roti for too long on the tawa. It will become crispy and many prefer soft, silky buss up shut roti.
