Buss Up Shot Roti

Ingredients for the dough:
(makes about 6-8 roti)

·      2 cups all-purpose flour

·      1.5 teaspoons baking powder

·      1/2 tsp salt

·      1 tsp brown sugar

·      1/2 cup lukewarm water

·      1/2 tbsp olive oil

·      1 tbsp olive oil for drizzling on top of the roti

For the filling:

½ tbsp unsalted butter, softened

Flour for dusting

For cooking the roti:

Olive oil for brushing

Instructions:

1.     In a large mixing bowl, combine the flour, salt, baking powder and brown sugar.

2.          Pour in the olive oil and gradually add water to the flour mixture, make sure your hands are in the shape of a claw so you can get that shaggy dough texture. You may need slightly more or less water depending on the flour.

3.          Once the dough comes together, drizzle 1 tbsp of olive oil on top and rub the olive oil onto the dough using your fingertips. Cover the dough with a damp cloth and let it rest for 30 minutes.

4.     After resting, knead it for about 3-5 minutes until it becomes soft and elastic. Divide the dough into equal-sized portions, about the size of a golf ball.

5.          Take one portion of dough and roll it into a smooth ball between your palms. Flatten the ball slightly.

6.          Dust your work surface and rolling pin with flour to prevent sticking. Roll out the dough ball into a thin, round circle, about 4-5 inches in diameter. You can roll it as thin or thick as you prefer.

7.          Brush the dough with ½ tbsp unsalted softened butter. Make a slit from the center of the dough to the end of the dough. Then fold your dough over until it forms into the shape of a cone. Tuck each end in and then let the dough rest for another 30 minutes while covered with a damp cloth or paper towel.

8.          In a sauté pan or tawa, heat the pan over medium-high heat. Drizzle a teaspoon of olive oil in the pan. While the oil is heating up, roll out your roti into a thin circle. Once hot, carefully place the rolled-out roti onto the skillet.

9.          Brush the roti with olive oil (about 2 tsp of olive oil). Cook the roti for about 1-2 minutes on one side until you see bubbles starting to form. Then, flip it over using tongs or a spatula.

10.       Brush the roti with some more olive oil and cook the other side for another 1-2 minutes until you see brown spots forming. Flip it once more and cook for one minute.

11.       Remove the roti from the skillet and keep it warm in a clean kitchen towel or a covered container while you cook the remaining rotis to prevent it from cooling.

12.       Clap (buss up) the roti together using your hand or two wooden spoons. Serve the rotis warm with your favorite curry or your choice of protein and enjoy!