Buss Up Shut

Ingredients

• 1 tsp Kosher Salt
• 1 tsp Sugar
• 180 ml Water
• 3.3333333333333335 tbsp Ghee
• 2 tbsp Vegetable Oil
• 300 g All Purpose Flour
• 1 tsp Baking Powder

Method

1. In a wide bowl, whisk {all_purpose_flour}, {baking_powder}, {kosher_salt}, and {sugar}. Make a well, pour in {water} and a little {vegetable_oil}, then mix into a soft, slightly tacky dough. Knead until smooth and elastic so the roti stretches thin without tearing.
2. Cover the dough and let it rest at room temperature until relaxed and supple. This rest lets the gluten loosen so the rounds roll thin and cook up flaky.
3. Divide the dough into equal balls, coat lightly with {vegetable_oil}, then roll each one thin on an oiled surface. Brush with {ghee}, fold into a loose coil, and tuck the end under to build the signature layers.
4. Cover the coiled dough and rest until slightly puffed and easy to flatten. A short second rest keeps the layers distinct instead of springing back.
5. Flatten the coils into thin rounds. Cook on a hot tawa or heavy skillet over medium-high heat, brushing with {ghee} as needed and turning often, until each roti puffs, shows golden brown spots, and stays pliable rather than crisp.
6. Stack the hot roti and clap or beat them between clean towels or with spatulas while still steaming. This separates the layers into soft ragged ribbons. Finish with a light sheen of {ghee} and serve at once.