Recipe by Roxanne J.R.
I love buss-up-shut and always thought it was a hard roti to make till I found a recipe for it. It is so easy and delicious! Buss-up shut, when finished is supposed to be flaky and silky soft. If it is crunchy, you overcooked it (I did that the first time I attempted it! lol) I use all butter instead of ghee sometimes and it turns out fantastic. You can find more details, with step by step photos included at http://www.simplytrinicooking.com/2008/09/buss-up-shut-paratha-roti.html
- 4 cups flour
- 6 tablespoons ghee (Ghee is clarified butter) or 6 tablespoons butter (Ghee is clarified butter)
- 4 teaspoons baking powder
- 2 tablespoons oil
- 1⁄2 teaspoon salt
- 1 3⁄4 cups water
Directions See How It's Made
- Sift and mix the flour, baking powder and salt. Add enough of water.
- Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
- Roll out the dough after "resting".
- Spread butter or ghee and sprinkle with flour.
- Make a cut from the center out to the edge and roll making a cone.
- Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
- Afterward, roll out on a floured board.
- 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.
- 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.
- 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.
- The finished buss up shut ready to be served.