BUSS UP RECIPES

Steps:

• Sift and mix the flour, baking powder and salt. Add enough of water.
• Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
• Roll out the dough after "resting".
• Spread butter or ghee and sprinkle with flour.
• Make a cut from the center out to the edge and roll making a cone.
• Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
• Afterward, roll out on a floured board.
• Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
• Place the dough onto the tawah.
• Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
• Spread butter or ghee on the other side the same way.
• When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
• You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
• The finished buss up shut ready to be served.

Steps:

• Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to "rest" for about 15 - 30 mins.
• Roll out the dough. Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to "rest" about 15 - 30mins
• Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
• Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
• Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti. (You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna).