* Exported from MasterCook *
Buss Up Shut (Paratha Roti)
Recipe By :Ramin Ganeshram
Serving Size : 4 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
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2 1/4 tsp. nonfat dry milk powder
2 tsp. baking powder
2 tsp. granulated sugar -- or light brown sugar
2 cups all-purpose flour -- plus more for dusting, (240 g)
1 Tbsp. vegetable oil -- plus more
2 Tbsp. vegetable shortening -- room temperature
1 Tbsp. ghee -- unsalted butter, or vegan butter, room temp
Despite the very few ingredients involved, roti making is deceptively
finicky - it looks like it should be simple, but slight variations in
ingredients and technique can make it feel complex. Nonetheless, I've
learned there are a couple essential details that cannot be
overlooked. First, use a gentle hand when kneading the dough. Second,
be sure to rest the dough; this is an important and necessary step -
ignore it at your own risk!
ACTIVE: 1:15
TOTAL: 2 hours
Whisk milk powder, baking powder, granulated sugar, and 2 cups (240
g) flour in a large shallow bowl. Add about a fourth of 3/4 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 3/4" 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 1/8"-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 to 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.
Source:
"Sweet Hands: Island Cooking from Trinidad & Tobago"
S(Internet address):
https://www.epicurious.com/recipes/food/views/buss-up-shut-paratha-roti-ramin-ganeshram
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Per Serving (excluding unknown items): 357 Calories; 14g Fat (35.1%
calories from fat); 7g Protein; 51g Carbohydrate; 2g Dietary Fiber;
9mg Cholesterol; 250mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat
Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1018