Buss Up Shut

Ingredients

• 300 g All Purpose Flour
• 1 tsp Baking Powder
• 1.25 tsp Kosher Salt
• 1 tsp Sugar
• 180 ml Water
• 3 tbsp Ghee
• 2 tbsp Vegetable Oil

Method

1. In a large bowl, whisk {all_purpose_flour}, {baking_powder}, {kosher_salt}, and {sugar}. Pour in {water} and a little {vegetable_oil}, then mix into a soft dough. Knead for several minutes until smooth and elastic, adding a touch more {water} only if dry; this hydration keeps the roti tender rather than tough.
2. Cover the dough and let it rest at room temperature until relaxed and easier to roll, which helps the gluten loosen so the finished roti stays soft and stretchy.
3. Divide the dough into equal balls, then roll each one thin on a lightly oiled surface. Brush with {ghee}, fold into a loose coil, and rest briefly so the layers form. Roll again into thin rounds without pressing out all the trapped fat.
4. Heat a tawa or heavy skillet over medium-high heat. Cook each round with a little {vegetable_oil}, turning often for even color, until puffed in spots, lightly blistered, and fully cooked through with golden patches but no crisp dryness. Move quickly here so the roti stays supple.
5. While the roti is still hot, place it in a bowl or on a board and clap it between two spatulas or folded towels until it shreds into ragged layers. Finish with a light brush of {ghee} and a pinch of {kosher_salt} so the torn layers stay fragrant, glossy, and ready to scoop curry.