Wedding-Style Paratha/Buss-up Shut Roti | Silky & Flaky

Learn how to make these AMAZINGLY soft & silky wedding-style Paratha/Buss-up Shut Roti! Using my easy-to-follow method & tips, you'll have no problem making the flakiest, softest & most delicious rotis 🙂

Big shout out to ‎@mrfreshmusic1 for requesting this recipe!! 

With this recipe, you can get 5- 16inch rotis or 10 smaller rotis

Ingredients
DOUGH
✅️ 4 cups of AP flour
✅️ 1/2 cup (8 tbsps) of full cream milk powder
✅️ 2 tsps of salt
✅️ 2 tsps of baking powder
✅️ 2 tsps of brown sugar
✅️ 2 tbsps of ghee for kneading + 1 tbsp for rubbing on top the dough
✅️ 2 1/4 cups of hot water (140F / 60C)

To cook the rotis, you need:
✅️ Oil
✅️ Belna/Rolling Pin
✅️ Tawa/Griddle

Check out the Roti Helper products on sakicooks.com

TIPS
🌟 Use hot water for kneading (140F/60C).
🌟 Use the best quality ghee, butter or oil (no margarine or shortening).
🌟 Let the tawa or griddle heat completely for 10-15 minutes first before cooking.
🌟 Use a layer of oil, instead of flour for rolling out.
🌟 Refrigerate the dough overnight in a ziploc or airtight container for 8-12 hours.
🌟 Roll out the roti dough while it's cool and NOT room temperature or it will be too soft to handle.
🌟 Wrap in parchment paper and store in a cooler or airtight container to stay soft.

Detailed Paratha/Buss-up Shut recipe:    • PARATHA | Buss-up Shut Roti Recipe  

Chapters 📻
0:00 Introduction
0:27 Roti helper products
1:05 Kneading the dough
2:32 Separating into loyas
3:05 Creating layers
5:55 Overnight storage
6:10 Rolling out the dough
7:03 Cooking the roti
8:13 Clapping the roti using gloves
9:20 Look how soft it is!
9:34 Time to eat!