Buss-up-shut

Serves about 4

INGREDIENTS:
• 4 cups sifted all purpose flour
• 6 tbsp ghee or butter
• 4 tsp baking powder
• 2 tbsp oil
• ½ tsp salt
• 1 ¾ cups water
Kitchen Equipment Required:
• tawah (platin)
• dabla (two long wooden spatulas)
• bailna (rolling pin)

1. Sift and mix the flour, baking powder and salt. Add enough water. Knead into a soft dough. Roll into equal balls and leave to ‘rest’ for (about) 15 - 30 minutes. Roll out the dough flat after ‘resting’.
2. Spread butter or ghee and sprinkle with flour.
3. Make a cut from the centre out to the edge and roll making a cone.
4. Press the peak and flatten the centre of the cone. Leave to ‘rest’ about 15 - 30 minutes. Afterwards, roll out on a floured board.
5. Heat the tawah (platin). Using the flat side of a cup or other utensil, dip into butter or ghee and coat the al ready hot tawah.
6. Place the flat dough onto the tawah, and spread the ghee or butter on one side using the flat side of the cup, then turn over onto the other side to cook.
7. Spread butter or ghee on the other side the same way.
8. Use a dabla to break up the roti to give the ripped up and flaky appearance, or you can wrap the roti in a clean cloth and beat it with your hands or bailna (rolling pin).

The finished buss up shut is ready to be served.