Buss Up Shut (Paratha Roti)

Ingredients

• 500g all-purpose flour
• 2 tsp baking powder
• 1.5 tsp fine salt
• 1 tsp sugar
• 320ml warm water
• 80g soft butter or ghee, for layering ⇄
• 3 tbsp neutral oil, for the tawa
• 2 tbsp extra flour, for dusting the spiral

Allergen screen

Found: gluten · dairy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Whisk the flour, baking powder, salt and sugar, add the water in one go and knead 3 minutes to a soft, slightly tacky dough; cover and rest 30 minutes, until a pressed dent no longer springs back. 3 min
2. Divide into 4 loyas. Roll each to a 25cm disc, spread it thinly with soft butter, dust with flour, then cut one straight line from the centre to the edge.
3. Roll the disc up from that cut into a tight cone, stand the cone on its point and press it down into a squat puck; rest the pucks 30 minutes under a cloth. 30 min
4. Roll each puck out to about 30cm, working gently from the centre outward; if fat squeezes through the surface you are pressing too hard and the spiral is being crushed shut.
5. Cook on a medium tawa, oiling both faces, turning every 30 seconds until brown freckles rise and the roti balloons in patches, roughly 2 minutes a side. 2 min
6. Take it straight off the heat into a clean cloth and clap it hard between both hands, or beat it with two wooden spatulas, until it collapses into rags.