Paratha Roti/ Buss up Shut /Oil Roti, Soft & Silky. Easy Step by Step Recipe

Ingredients

• 4 cups All‑Purpose Flour (sifted)
• 1 teaspoon Salt
• 3 teaspoons Baking Powder
• 3 teaspoons Granulated Sugar
• 2 cups Warm Water (Add gradually; may need slightly less)
• 4 tablespoons Margarine (softened; can substitute butter, ghee, or coconut oil)
• 2 tablespoons Vegetable Oil (for brushing pan and final layers)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 4 cups all‑purpose flour, 1 tsp salt, 3 tsp baking powder, and 3 tsp sugar until evenly distributed.

   Time: PT2M

2. Add Warm Water and Knead

   Gradually pour in about 2 cups warm water (around 40 °C) while mixing with your hand or a spoon. Knead for 2‑3 minutes until a soft, slightly sticky dough forms. Add water a little at a time; the dough should come together but not be stiff.

   Time: PT5M

3. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15‑20 minutes.

   Time: PT20M

4. Divide into Balls

   Punch down the rested dough, then divide it into 6 equal portions (about the size of a golf ball). Shape each portion into a smooth ball.

   Time: PT5M

5. First Rolling & Apply Margarine

   On a lightly floured surface, press each ball with your fingers into a rough disc, then roll with a rolling pin into a thin circle (about 6‑7 inches diameter). Brush the surface generously with softened margarine (or butter/ghee).

   Time: PT10M

6. Cut Center and Form Cone

   Using a sharp knife, cut a slit from the edge straight to the center of the circle. Starting at the cut edge, roll the dough around itself to form a cone‑like shape, then tuck the top edge under the bottom edge to seal.

   Time: PT5M

7. Second Rest

   Place the shaped cones on a plate, cover with a damp towel, and let rest for 20‑30 minutes.

   Time: PT25M

8. Heat Pan and Brush Oil

   Heat a heavy‑bottom skillet over medium‑low heat. Lightly brush the surface with a little vegetable oil.

   Time: PT2M

   Temperature: Medium‑low

9. Roll Out Final Roti

   Dust the rested cone lightly with flour, then gently press with fingers and roll it out into a thin, even circle (about 8‑9 inches). Ensure the edges are not too thick.

   Time: PT8M

10. Cook First Side

    Place the rolled roti onto the hot pan. Cook for about 1‑1.5 minutes until small bubbles appear and the underside shows light golden spots.

    Time: PT2M

    Temperature: Medium‑low

11. Brush, Flip, and Cook Other Side

    Brush the cooked side with a little oil, flip the roti, brush the new side, and cook another 1‑1.5 minutes until golden brown spots appear.

    Time: PT2M

    Temperature: Medium‑low

12. Create Flaky Layers (Bust‑Up)

    Using the wooden spoon (doubler), gently pull the edges together and lightly beat the roti to separate the layers, revealing the flaky “bust‑up” texture.

    Time: PT1M

13. Keep Warm

    Transfer the finished roti to a container lined with grease‑proof paper or a clean kitchen towel. Cover tightly to retain moisture. Repeat with remaining roti.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

8 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g