Paratha roti is a flat bread that originated in India, but is also available in Trinidad, where it is called buss-up-shut. The Indian version of the bread is neatly presented via the types of folding methods. Buss-up-shut is loosely gathered during frying to create a ripped, flaky appearance. The various techniques vary by preference to create different textures and also make it possible to add fillings.
The circular paratha can be the most time consuming folding method. Roll out the roti dough into a thin circle, then spread some cooking oil over the surface. Start at one end and fold over then under to create a fan-like appearance. Use your hands to roll the dough, as you would a cinnamon roll, to make a round ball. Flatten the dough into a circle shape with a rolling pin, but don't make the dough too thin. Pan-fry the dough before serving.
The triangle shape for paratha is an easier method than a circle. Roll the roti dough into a thin circle, then sprinkle it with some cooking oil. Fold the circle in half, then sprinkle a few more drops of oil over the surface. Fold the dough in half again to make a triangle. Flatten the dough with the rolling pin and pan-fry.
Roll the dough into a thin circle and spread a small amount of cooking oil over the surface. Bring the left and right sides together in the middle of the circle and lightly press the edges. Add a small amount of oil over the surface. Fold the other two sides into the middle and gently press the seams. Add a small amount of oil to the surface and proceed with pan-frying.
Laccha paratha requires extra steps, but creates more flaky layers. Divide your roti dough into eight even portions. Roll each ball into circles that are 6 inches in diameter. Cut each circle into 2-inch strips, and stack them directly on top of each other. Roll the dough lengthwise, much like a cinnamon roll. Pour a teaspoon of oil onto each roll, then roll into a 5-inch circle. Use your palms to press the dough from the centre to make sure each layer is showing. Pan-fry as usual.
Roll the dough out into a thin circle. Make a cut from the centre of the circle to the edge. Lift one flap and roll it to the other side to make a cone. Flatten the tip of the cone and let the dough rest for 15 to 30 minutes. Roll out the dough on a floured surface. During cooking, break and rip the dough with wooden utensils to create the rough appearance.
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