Wedding-Style Paratha/Buss-up Shut Roti | Silky & Flaky

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content while maintaining moisture.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with a different flavor.

Sift 4 cups of all-purpose flour and add full cream milk powder, salt, brown sugar, and baking powder.

Add 2 and 1/4 cups of hot water (about 140 degrees Fahrenheit or 60 degrees Celsius) and knead until the dough pulls together.

Rub in 1 tablespoon of ghee on the surface of the sticky dough and let it rest for 5 minutes.

Divide the dough into small or large balls, making 5 large or 10 smaller rotis, and rest for another 5 minutes.

Create layers by rolling out the dough and spreading a thin layer of ghee on top, then sprinkle flour and create a cone shape with the dough.

Let the dough rest in the fridge before cooking for better results.

Roll out the dough evenly and thinly on a lightly oiled silicone mat.

Heat a griddle and lightly oil it before placing the rolled-out dough on it.

Cook until bubbles appear, then flip and rotate to ensure even cooking.

Smash the roti lightly to separate the layers and cook for 70 to 90 seconds on medium heat.

Store the cooked roti in a cooler or airtight container to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens