Paratha Roti/ Buss up Shut /Oil Roti, Soft & Silky. Easy Step by Step Recipe

Add 4 cups of all-purpose flour, 1 teaspoon of salt, 3 teaspoons of baking powder, and 3 teaspoons of sugar to a bowl and mix.

Gradually add about 2 cups of warm water to the mixture until a soft, sticky dough forms, kneading for about 2-3 minutes.

Add a tad bit of cooking oil to the dough to keep it moist and soft, then cover with a damp cloth and let it rest for 15-20 minutes.

Separate the dough into 6 equal balls.

On a floured surface, press each dough ball into a circle and roll it out with a rolling pin.

Add margarine (or butter, ghee, or coconut oil) to the center of the dough, cut it down the middle, and roll it into a cone shape, tucking the ends in.

Repeat the rolling and shaping process for the remaining dough balls.

Place the shaped dough balls back under the damp cloth to rest for another 20-30 minutes.

Brush a heavy-bottom pan with vegetable oil and heat it over medium to low heat.

Dust the surface again and roll out the dough into a thin circle.

Place the rolled dough in the pan, brush the top with vegetable oil, and cook for about 1-1.5 minutes until air pockets develop.

Flip the dough, brush the other side with oil, and continue cooking until brown spots appear.

Use a doubler or wooden spoon to pull the ends together and beat the roti to create layers, known as bust-up shot.

Remove the cooked roti and place it in a container with grease paper or a clean kitchen towel to keep it warm and soft.

Equipment Needed

Spice Level: