I love bread and pretty much anything full of carbs (though I really do try hard to to make sure I eat in moderation – so difficult). I’ve been experimenting with flat breads such as naan and tortillas, but I’m really loving roti at the moment, especially the Trinidadian-style paratha roti which also goes by the edgy name of “buss up shut”. This flat bread is soft but is super flaky. It is normally eaten with meat or lentil curries as the flaky texture of the roti makes it perfect for dipping into sauces. In Trinidad the colloquial term “buss up shut” refers a shirt that worn and torn up, the texture of the flaky parathas looks similar to this, hence the alias of “buss up shut” when referring to the roti.
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Rotis are surprisingly made from only a few basic ingredients that you’re already likely to have in your kitchen: flour, water, sugar , salt, oil, baking powder and butter. It is the technique when making the dough that produces the flakiness. In essence the dough is rolled out flat and brushed with butter before being rolled into a special cone shape and left to rest. Prior to cooking these dough cones are rolled out flat. It is the layers of dough separated by the butter that produces the flakes.
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Paratha Roti Recipe
Makes: 8 rotis
Preparation Time: 10 minutes
Cooking Time: 25 minutes
- 450 g plain flour
- 2 tsp baking powder
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp caster sugar
- 220 ml water
- 115 g butter melted
- In a large bowl add the flour, baking powder, oil, salt and sugar and mix well.
- Add the water in use your hands to form a dough. Knead it in the bowl for 2-3 minutes. Cover with clingfilm and leave to rest for 30 minutes.
- Divide the dough into eight balls.
- On a floured surface use a rolling pin to roll the dough out into a thin circle approximately 27-28 cm in diameter.
- Brush the top surface of the dough circle with some of the melted butter and then lightly sprinkle some flour on top.
- Cut a radial slit from the centre of the dough circle to the edge. Take the dough at one edge of the slit and roll the dough into a tall cone enveloping the buttered surface. Place the cone on a plate and push inwards the peak of the cone.
- Repeat steps 4 to 6 for the remaining dough balls. Cover with clingfilm and leave these slightly flattened dough cones to rest for a further 30 minutes.
- On a low-medium heat brush the base of a frying pan with butter. Roll one of the dough cones out on a floured surface such that it forms a 28 cm diameter circle again. I use a Tefal frying pan for this, click here for more details.
- Place on the frying pan and brush the top surface with melted butter. Allow it to cook for around 3 minutes until it begins to puff up. Flip it over and allow the roti to cook for a further 3 minutes.
- Repeat steps 8 to 9 for the remaining dough cones.
- Serve with lentils or a curry.
- These are also ideal for making wraps.