Buss Up Shut And Roti Bread Recipes

BUSS UP SHUT PARATHA ROTI RECIPE

Steps:

• In a large bowl mix together the flour, sugar, baking powder and salt.
• Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough.
• Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes
• The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.
• Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
• Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
• Using a knife make an opening from the center of the dough roll dough clockwise to form a cone.
• Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe.
• Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out.
• Let it rest for about 2 hours or more covered.
• When ready to cook, heat up griddle, crepe pan or tawah to medium heat.
• Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards.
• Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges.
• Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well).
• Heavily oil the other side of the dough making sure you oil the edges too.
• Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.
• Making the torn up shirts can be achieved in several ways
• Crush paratha with two spatulas while still on the griddle
• Place paratha in a large bowl with a lid and shake the heck out of it
• Place in a clean cloth cover and shake it up.
• Serve warm.

BUSS UP SHUT (PARATHA ROTI)

Steps:

• Whisk milk powder, baking powder, granulated sugar, and 2 cups (240 g) flour in a large shallow bowl. Add about a fourth of ¾ cup 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 Tbsp. 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 center to the edge. Starting on one side of slit, fold cut edge of dough at about a ¾" 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 center 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 center. 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 ⅛"-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 center. 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.

BUSS-UP-SHUT AND ROTI BREAD

Steps:

• Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead the dough and let sit for ½ hour. Knead again and divide into four balls.
• Roll out each ball on a floured board to a diameter of about 8 to 10 inches, making each roti as thin as possible.
• Grease a large skillet or griddle with vegetable oil and heat. Bake each roti for about a minute and a half per side, coating each side with a little oil. Remove carefully and drain on paper towels. The rotis can be left whole for stuffing or torn up for dipping.

BUSS-UP-SHUT (BURST UP SHIRT)

Steps:

• Sift dry ingredients into a bowl. Add water and mix to a stiff dough. Knead the dough thoroughly on a lightly floured surface. Combine melted ghee and oil into a bowl. Form dough into 4 balls and roll out into 10-inch circles. Brush all over with ghee and vegetable oil mixture and fold into a ball again. Cover and allow to stand for 20 minutes. Roll out again into 10-inch circles. Heat a cast iron griddle until a drop of water will sputter when dropped on it. Cook for about 1 minute, turn, spread with ghee mixture, keep turning until baked. Remove from griddle and clap with both hands until pliable or burst-up. Wrap in a towel to keep warm until all are cooked. Serve at once.
• Put the butter in a heavy saucepan over medium heat. Melt the butter, stirring from time to time, then increase the heat to bring the butter to a boil for about 1 to 1 1/2 minutes. Reduce the heat to low. Cook the butter for about 45 minutes or until golden and the milk solids in the bottom of the pan are brown. Rinse a piece of cheesecloth in hot water and wring dry. Fold into 4 layers and line a sieve. Carefully pour the butter through the cheesecloth. The sieved butter (ghee) can be stored in the refrigerator indefinitely or at room temperature for 2 to 3 months.