Buss Up Shut (Paratha) Roti
Ingredients:
4 cups flour
6 tablespoons ghee
4 teaspoon baking powder
2 tablespoons oil
1/2 teaspoon salt
1 3/4 cups water
Directions:
1) Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough.
2) Form 6 balls and leave to "rest" for about 15 - 30 mins.
3) Roll out the dough after "resting". Spread ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 30mins
4) Afterwards, roll out on a floured board.
5) Brush the ghee on an already hot tawah or large skillet.
6) Place the dough onto the tawah. Spread the ghee on one side and then turn over onto the other side to cook. Spread ghee on the other side.
7) When cooked on both sides use a dabla or 2 large wooden spoons to break up the roti to give the ripped up, flaky appearance. You can alternatively, wrap the roti in a clean cloth and beat with you hands.
8) The finished buss up shut ready to be served!