PARATHA | Buss-up Shut Roti Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content while maintaining moisture.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with a different flavor.

Place a damp paper towel under the mixing bowl to prevent it from shifting.

In a mixing bowl, add 3 cups of flour, salt, and baking powder, and mix well.

Make a well in the center of the dry ingredients and pour in the hot water gradually, mixing until a dough forms.

Knead the dough until it's soft, sticky, and a bit rough, then rub some ghee on both sides and let it rest for about 5 minutes.

Separate the dough into smaller balls (loyas) and from 3 cups of flour, you should get about 4 average-sized loyas or 7-10 mini ones.

Roll out each loya as thin as possible, sprinkling dry flour if it sticks.

Spread ghee, oil, butter, lard, or vegetable shortening on top of the rolled dough and sprinkle a bit of flour.

Cut the dough from the center to the edge and roll it into a cone shape, tucking the layers in.

Let the rolled loyas rest for a few minutes or refrigerate them overnight for softer results.

Heat a 12-inch tawa or cast-iron pan on medium heat and brush it with a mixture of ghee and oil.

Place the rolled-out dough onto the tawa, brush with more ghee-oil mixture, and flip after about 15 seconds.

Rotate the roti continuously and pull the edges to the center to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens