TRINI PARATHA ROTI (BUSS UP SHUT)
4 cups — flour
6 tbsps — ghee (Ghee is clarified butter) or 6 tbsp- butter (Ghee is clarified butter)
4 tsps — baking powder
2 tsps — oil
1⁄2 tsp — salt
1 3⁄4 cups — water
1 Sift and mix the flour, baking powder and salt. Add enough water. Knead to a soft dough and form four loyas or balls and leave to “rest” for about 15 – 30 minutes.
2 Roll out the dough after “resting”. Spread butter or ghee and sprinkle it with flour.
3 Make a cut from the center out to the edge and roll making a cone.
4 Press the peak and flatten the center of the cone. Leave to “rest” for about 15 – 30minutes.
5 Afterward, roll out on a floured board.
5 Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
6 Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook. Spread butter or ghee on the other side the same way.
7 When cooked on both sides use a dabla 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 your hands or bailna.
8 The finished buss up shut ready to be served.
APPROXIMATE MACROS PER SERVING: 349 G CALORIES ■ 5 G PROTEIN ■ 43 G CARBS ■ 16 G FAT