Paratha Roti/ Buss up Shut/ Oil Roti, Soft & Silky. Easy Steps

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

Mix all the dry ingredients together.

Gradually add about 2 cups of warm water, kneading until the dough comes together nicely (about 2-3 minutes).

The dough should be soft and sticky, not tight like bread dough.

Add a tad bit of cooking oil to keep the dough moist and soft.

Cover the dough with a damp cloth and let it rest for 15 to 20 minutes.

After resting, separate the dough into six equal balls.

Dust a clean working surface with flour to prevent sticking.

Press each dough ball gently with fingers to create a circle.

Roll out the dough using a rolling pin, ensuring it doesn’t have to be a perfect circle.

Spread margarine (or butter, oil, ghee, or coconut oil) generously in the center of the dough.

Cut the center of the dough all the way down and roll it into a cone shape, tucking the top and bottom in to create layers.

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

Place the shaped dough back in the pan and cover with a damp cloth to keep it moist for 20 to 30 minutes.

After resting, dust the surface again and press each dough ball to create a circle.

Roll out the dough to the size of your cooking vessel, ensuring it is thin and even.

Brush the cooking vessel with vegetable oil and place the rolled dough in it over medium to low heat.

Brush the surface of the dough with vegetable oil and cook for about 1 to 1.5 minutes until air pockets develop.

Flip the dough using a dabler or wooden spoon, brushing the other side with oil and rotating until evenly cooked and brown spots appear.

Use the dabler to pull the ends together and beat the dough to create layers, known as 'buss up shot'.

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

Equipment Needed

Spice Level: