Paratha Roti Recipes

ROTI CANAI

Steps:

• Combine flour, salt, sugar and 1/4 cup of the ghee in the bowl of a stand mixer. Run on low speed with a dough hook until mixture clumps.
• Add egg, milk and water. Continue to mix until a smooth elastic dough is formed. Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. The dough should be a bit sticky, but not wet.
• Transfer the dough out and cut into eight equal pieces, about 4 oz. each (113 g). Form into smooth balls.
• Coat each ball with one teaspoon of ghee, slathering them well. Arrange in a single layer on a plate, cover with a damn cloth and allow them to rest at room temperature for at least 6 hours. (The dough can be made a day ahead and kept in the refrigerator.)
• If the dough was prepared the day ahead, let come to a warm room temperature. So if your kitchen is cold, place the dough inwarm area, or you can even microwave it for 10 secondintervals. Warm dough is more elastic and easier to workwith.
• Clean a 2-inch × 2-inch surface, and coat it with a 12-inch circle (30 cm) of ghee (about 2 tablespoons). Coat hands liberally with ghee.
• Stretch the dough into a sheet; put 1 teaspoon of ghee in center of the buttered work area.
• Arrange one dough ball in the center. Press with your buttered palm to flatten dough into a 6-inch disc, less than 1/4 inch thick, slightly thinner around edges.
• Pull and stretch it from the center outwards. Make sure most of dough is paper thin by moving around dough perimeter with your fingertips and thumbs, lifting thicker edges, pulling outwards to thin, and gently pressing against table to adhere.
• Systematically, slowly, work your way around theperimeter of dough circle, pulling outwards to thin thedough. For the first few rounds, pull 3 to 4 inches (about8 to 10 cm) each time, making it thinner and thinner. As itgets thinner, it will be obvious where the thicker parts ofthe dough are. Focus on those areas. Keep going until youachieve a paper thin sheet. It should reach about 2 feet in diameter. Use the tips of your fingers to smooth the thicker part paper thin.
• Using two hands, fold top quarter of dough over itself, almost reaching middle of sheet. Fold top edge over again to meet the top edge. Then repeat with other sides to create a square multi-layered square of dough about 6 to 8 inches (about 16 to 20 cm). Each time you fold, try to capture some air in-between layers.
• Heat a griddle or large saute pan over low heat.
• Firmly flatten and spread one disc of dough until it is 7 inches to 8 inches in diameter or (18 to 20 cm). The dough will be elastic, and may pull back a little.
• Drizzle the griddle with a little ghee. Add one bread to the pan, and cook slowly, turning once, 3 to 4 minutes per side, rotating occasionally to ensure even browning. Cook until each side is deep golden brown.
• Transfer the breads to a work surface, and then use a clapping motion (careful it will be hot), slapping the bread together between your hands to separate the layers.
• Repeat with remaining roti, cooking as many as will fit in the pan at one time. Serve immediately with curry sauce or sugar.

BUSS UP SHUT (PARATHA ROTI)

Steps:

• 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.

EASY GUYANESE OIL ROTI (PARATHA)

Steps:

• In a large mixing bowl add the flour, baking powder, salt, sugar and rapid rising yeast (If using)
• Mix together with a whisk to combine
• Make a well in the center of the flour mixture and add the warm water
• Use a spatula to mix the water and flour together to form a soft dough ball
• Turn your dough ball onto a clean, floured surface and slightly knead the dough adding a little bit more flour if needed. See above on kneading tips
• Return the dough ball to the mixing bowl, cover and let rest for 20-30 minutes
• After the dough has rested for at least 20 minutes, divide the dough into 5 equal pieces
• On a floured surface, roll a piece of dough out until it is a large, round, flat disk (like a large tortilla)
• Add about 1 tablespoon of fat to the rolled out dough, brush the fat over the entire surface of the rolled out dough
• Using a knife make an incision from the center to one end of the dough, and roll dough to form a cone
• Tuck the ends of the dough into the bottom of the cone and push the cone tip into the base
• Repeat for other 4 pieces of dough.
• Cover and let sit for 5 to 10 minutes
• Preheat a large skillet / tawah (traditional cast iron skillet for roti) on medium heat
• Roll out one of the buttered roti doughs (oiled off roti) into a large thin disk, about ⅛ inch thickness (like a large tortilla)
• Place roti on the warm skillet or tawah
• Cook until tiny bubbles / air pockets appear on the top of the roti (for about 30 seconds to 1 minute)
• Flip and brush with cooking oil and cook for another 30 seconds (or for as long as it will take to apply the oil)
• Flip again and apply oil to the other side. Cook for an additional 30 seconds to 1 minute, then remove from heat
• Clap the roti (if you have those skills) or put the roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to)
• Serve Warm with your favorite curry