Milk Paratha / Trini Buss up Shut - Soft & Silky - Episode 2244

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.

Warm 1 cup of water and 1 cup of whole milk until lukewarm.

In a bowl, mix 4 cups of all-purpose flour with baking powder and brown sugar.

Gradually add the lukewarm milk mixture to the flour mixture until it starts to form a shaggy dough.

Knead the dough well, adding dry flour if it becomes too sticky.

Incorporate avocado oil or butter into the dough while kneading.

Form the dough into a ball and cover with a damp paper towel and a tea towel to rest for 10 minutes.

Divide the dough into 7 small balls, about 3-4 inches in diameter, and let them rest covered for another 10 minutes.

Roll each dough ball out to about 8 inches in diameter on a floured surface.

Spread a thin layer of the butter mixture over the rolled dough and dust with dry flour.

Make a cut from the middle outwards and roll the dough into a cone, tucking the flap inside and pressing down to form layers.

Cover the rolled dough with a damp paper towel and tea towel and let it rest for at least 5 hours, preferably 6 hours.

After resting, roll out the dough thinly, ensuring the ends are not thick.

Heat a lightly greased tava on medium heat and cook the roti for 20 seconds on one side.

Flip the roti and cook the other side, ensuring it cooks quickly and evenly.

Fold the roti in half to ensure the ends cook properly, then use another tava to lightly hit the roti to separate the layers.

Cook on medium-low heat to achieve a soft paratha, avoiding high heat to prevent it from becoming crispy and stiff.

Store the cooked paratha in an airtight container to keep warm and prevent it from drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens