#paratha #paratharoti #parathatrinistyle #bussupshot
LEARN HOW TO MAKE DELICIOUS SOFT PARATHA AT HOME!
Called buss up shot roti in Trinidad, This paratha recipe is multilayered and delicious. I will teach you how to make this in detail from the kneading to the cooking. It's a recipe you and your family will love.

Recipe Link:
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Trinidad Paratha Roti (Buss up Shot)
Serves 6-8
Ingredients
For kneading
2 cups organic unbleached all purpose flour
1 teaspoons aluminum free baking powder
½ teaspoons salt
1 teaspoon raw brown sugar
3/4 cups lukewarm water
1 tablespoon vegetable oil
For filling the dough
4 tablespoons clarified butter (ghee) or organic butter (or coconut oil for vegan option)
flour for dusting

To cook the paratha:
1/4 cup vegetable oil

STEP 1: Knead flour
1. In a large bowl, combine the flour, baking powder, salt and sugar.
2. Gradually add water to make a shaggy soft dough.
3. Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes.

STEP 2: Filling and wrapping paratha

1. Divide the dough into 3 equal pieces.
2. Press each dough into a circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter.
3. Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o'clock) to the center of the dough.
4. Roll clockwise into a cone.
5. Take the end of the dough and tuck it under the cone.
6. Push the tip of the cone downwards into the dough.
7. Cover and let it rest for 30 minutes.

STEP 3: Cooking the paratha
1. When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot.
2. Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches).
3. Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round, making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good.
4. Pick up the dough, place it on the palm of your hand and lay it on the tawa by quickly flipping your hand over the tawa.
5. Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip.
6. Drizzle or brush oil over the other side. Flip.
7. Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15 seconds.
8. Turn and repeat on the other side, cook another 15 seconds.
9. When roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate.
10. Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth.
11. Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming soft and pliable.

Storing
Well-wrapped roti keep in the freezer up to a month. Thaw overnight in the refrigerator and reheat before using.


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Thanks for watching. I hope you found this video helpful. Here are some links to other FAVORITE AND POPULAR recipes!

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Trinidad Dhal Recipe: [ Ссылка ]
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Stewed Red Beans - [ Ссылка ]
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RIA B.

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