28/05/2026
Paratha / Buss up Shut with
Makes 6 large (16‑inch) rotis
Ingredients
- 4 cups all‑purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 tbsp brown sugar
- 1 cup water + 1 cup whole milk
- 2 tbsp Marigold margarine (room temp)
- 2 tbsp Prize margarine (room temp)
- Tawa / griddle
---
Method
1. Combine dry ingredients in a large bowl.
2. Add milk + water mixture to form a soft–medium dough.
3. Knead for 8 minutes until smooth. Cover with a damp towel and rest 10 minutes.
4. Divide dough into 6 medium balls or 10 small balls. Rest 10 minutes, covered.
5. Roll out each ball, spread a thin layer of butter mixture, sprinkle flour, cut from center outward, roll into a cone, and tuck ends.
6. Rest covered for at least 2 hours (longer = softer layers).
7. Roll out on floured surface and cook on medium‑low heat, lightly oiling both sides. Cook ~5 minutes.
8. Hit the roti with a dabala or spatula to release layers. Store in airtight container.
