Buss Up Shut Roti - Paratha recipe with a difference!

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.

Start by laying out the ingredients.

In a bowl, combine 1 pound of flour, 2 teaspoons of baking powder, and 1 teaspoon of sugar. Stir to mix.

Make a well in the center of the dry ingredients and add 1 and 1/4 cups of chilled water and 2 tablespoons of coconut oil.

Mix the ingredients together, using your hands to form a soft dough. Do not over-knead; the dough should be underdeveloped.

Cover the dough with a damp towel or plastic wrap to prevent it from drying out. Let it rest for 30 to 40 minutes.

After resting, turn the dough out onto a floured surface. Divide it into four balls, each weighing about 190 to 200 grams.

Roll each ball gently into a flat disc, ensuring not to roll too thin. Spread softened unsalted butter (about 8 to 10 grams) over the surface of each disc.

Roll the disc into a log shape, pinching the ends to seal.

Let the rolled logs rest in the refrigerator for 1 hour to 4 hours, or overnight if desired. If storing longer, place them in the freezer.

When ready to cook, take one log from the refrigerator and tap it to loosen if it has solidified.

Dust the work surface with flour and roll out the log gently, applying light pressure to avoid bursting the dough and squeezing out the butter.

Flip the dough frequently while rolling to ensure even thickness and prevent sticking.

Once rolled out, brush the surface with coconut oil before cooking.

Cook the parata on a hot surface, allowing it to steam and separate the layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens