Paratha | Buss up Shut

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances flavor and is dairy-free.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing moisture.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: self-rising flour

Self-rising flour simplifies the recipe.

In a bowl, whisk together flour, sugar, salt, and baking powder.

Gradually add lukewarm water while stirring, then knead everything together into a ball.

Rub olive oil all over the dough, cover with a damp kitchen towel or plastic wrap, and let it rest for an hour.

After resting, cut the dough into three or four pieces.

Flatten each ball and roll them as thin as possible.

Cut down from the center of the rolled dough using a knife or finger.

Brush softened butter or ghee on the rolled dough, and sprinkle a little flour on top.

Fold the dough into a cone shape, sealing the edge and tucking in the bottom neatly.

Press down the top of the cone gently and cover to rest for another hour.

Once rested, flatten each cone into a flat circle with your hand, then roll it out thin with a rolling pin.

Grease a cast iron skillet or tower with butter, ghee, or oil and lay the roti on it.

Brush the top of the roti with ghee or oil and flip it after it bubbles slightly.

Brush the other side with ghee or oil and cook for 20 to 30 seconds on each side.

Use a wooden spoon handle to push the edges of the roti towards the center while it cooks, turning it to avoid burning.

After cooking, clap the roti to separate the layers, which is called 'bus up shut'.

Rip the roti apart to reveal the thin layers and keep them covered to avoid drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens