SOFT FLAKY PARATHA ROTI “BUSS UP SHUT” || BUSS UP SHUT ROTI RECIPE || TERRI-ANN’S KITCHEN

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.

Combine 2 cups of plain flour, salt, and 2 teaspoons of baking powder in a mixing bowl using a spatula.

Create a well in the center of the mixture and gradually add lukewarm water.

Mix with the spatula until combined, then knead with your hands to form a firm yet soft dough.

Coat the top of the dough with a little vegetable oil to prevent it from hardening.

Cover the dough and let it rest for about 30 minutes.

Divide the dough into four equal portions and shape each into a ball.

Roll each ball into a thin round on a floured surface.

Spread a mixture of butter and vegetable oil over the rolled dough.

Sprinkle flour on top, then cut a slit and roll the dough into a cone shape, tucking the end in.

Cover the rolled cones and let them rest for 15-20 minutes.

Flour the surface and gently open each cone into a flat shape, rolling it as thin as possible.

Heat a skillet and place the roti in, oiling the top gently.

Cook for about 30 seconds to a minute, then flip it over and oil the other side.

After flipping, clap the roti with two wooden spoons to create flaky layers.

Remove the roti from the skillet and wrap it in a clean tea towel to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens