Buss Up Shut (Paratha Roti)

Ingredients for Buss Up Shut (Paratha Roti)

• 2 1/4 teaspoons nonfat dry milk powder

• 2 cucchiaini di lievito in polvere

• 2 teaspoons granulated sugar or light brown sugar

• 250g (240 g) plain flour, plus more for dusting

• 1 tablespoon vegetable oil, plus more

• 2 tablespoons vegetable shortening, room temperature

• 1 tablespoon ghee, unsalted butter, or vegan butter, room temperature

Whisk milk powder, baking powder, granulated sugar, and 250g (240 g) flour in a large shallow bowl. Add about a fourth of 180ml warm water (110°) and mix in a wide circular motion with your fingers to gently combine (do not knead). As mixture becomes dry, add more of the water, little by little, and keep mixing gently until a shaggy dough forms; it should be soft and sticky, without dry spots. (Depending on the humidity, you may not need all of the water.)

Drizzle 1 tablespoon oil over dough and gently press with your knuckles so that the top of dough is covered with oil. Cover bowl with a damp kitchen towel or plastic wrap and let rest in a warm spot 15 minutes.

Meanwhile, mix shortening and ghee in a small bowl until smooth.

Turn out dough onto a lightly floured surface. Flour your hands and gently fold dough over on itself once or twice, then roll into a fat cylinder. Working quickly, without handling the dough too much, divide dough into four equal pieces and gently form each piece into a ball. Cover balls with a damp kitchen towel or plastic wrap and let rest 10 minutes.

Roll out a dough ball on a lightly floured surface into a 5-6"–diameter round. Brush with a quarter of shortening mixture and sprinkle evenly with flour. Cut a slit halfway across the dough, from the centre to the edge. Starting on one side of slit, fold cut edge of dough at about a 3/4" interval. Continue folding process until you reach the other side of the slit and have formed a cone. Pinch together edges at wide end of cone to seal, then bring both point ends together at the top and gently push in toward centre of cone to create a dimple (you don’t need to push in too far). Push point at narrow end of cone in toward the centre. You should now have a ball with a dimple on each end. Transfer to a lightly floured surface and repeat with remaining balls of dough. Cover balls with a damp kitchen towel or plastic wrap and let rest 20 minutes.

Heat a tawa or griddle over medium until a drop of water immediately sizzles on surface, about 2 minutes.

Meanwhile, place a ball of dough on a dimpled side on a lightly floured surface. Gently flatten into a round with your hands, turning once if desired, then roll, rotating often, to a 1/8"-thick round, about 10–12".

Brush tawa with a thin layer of oil. Cook roti until it begins to bubble slightly across the surface, about 20 seconds. Brush surface of roti with oil and continue to cook until bubbles across surface increase and roti is stiff enough on bottom side to turn, about 1 minute more. Turn roti over and brush surface with oil (bubbles may deflate; that’s okay). Using a spatula, move roti around to avoid hot spots and ensure even cooking, pressing on edges and uncooked spots to increase contact with pan. Continue to cook, turning every 30 seconds or so, until cooked through and both sides are speckled with golden brown spots, 1–2 minutes more. Using 2 spatulas, push opposite edges of roti toward the centre. Smack down on the bunched roti with the ends of the spatulas to break up and flake, then turn roti over. Repeat process, scrunching and smacking roti from different directions, until flaky and lightly shredded. Transfer to a clean kitchen towel set inside a bowl or basket and wrap up to keep warm. Repeat with remaining dough balls and more oil, adding finished roti to bowl and covering tightly with towel as you go.

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