How to Make Soft Paratha Roti using a Stand Mixer | Trini Buss up Shot Roti

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar cooking properties.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Fit the electric mixer with the dough hook.

Measure 20 ounces of all-purpose flour and place it in the mixer bowl.

Add 1 teaspoon of Himalayan salt, 2 teaspoons of baking powder, and 2 teaspoons of sugar to the flour.

Mix the dry ingredients on level two for one minute.

Gradually add 2 cups of lukewarm water while mixing on level two, then increase to level six.

Knead the dough in the mixer for about five minutes until very soft.

Rub the surface of the dough with 1 tablespoon of oil.

Divide the dough into four equal portions.

Shape each portion into a loose ball.

Roll out each ball into a wider disk.

Mix 4 tablespoons of butter and 4 tablespoons of ghee together.

Rub a generous amount of the butter-ghee mixture on the surface of the rolled-out roti.

Sprinkle with all-purpose flour to help create layers.

Cut from the middle outwards and roll into a cone shape.

Press the tip of the cone inwards to seal it.

Cover the shaped dough and let it sit for 20 minutes.

Heat a pan on low heat.

Roll out the first dough ball into a large circle.

Brush the surface with the remaining butter-ghee mixture.

Cook the roti on the heated pan, flipping once and brushing oil on both sides.

Press the edges to ensure even cooking until no longer raw.

Beat the cooked roti to create layers, known as 'buss up shot'.

Wrap the roti in a cloth to keep it warm and soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens