BUSS UP SHOT 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:

• Whisk baking powder, salt, sugar, and 3 cups (375 g) flour in a medium bowl to combine. Open can of unstirred coconut milk and scoop coconut cream layer off the top into a small bowl. Mix 1 cup remaining coconut milk and 1 Tbsp. coconut cream into dry ingredients by raking with your fingers, then knead, adding more coconut milk by the teaspoonful as needed, until a soft and smooth dough forms. Cover and let sit 30 minutes.
• Divide dough into 6 balls (about 4 oz. each) and place on a clean surface. Cover with a damp kitchen towel. Working with 1 ball at a time, flatten into a disk on a lightly floured surface. Roll out to a 6"–8"-diameter round, dusting with more flour as needed. Using your fingers or an offset spatula, evenly spread ½ tsp. oil over surface.
• Using a paring knife, cut a slit from the center of the round out to the edges.
• Lift a cut edge and roll dough inward and onto itself to create a tightly coiled cone (the skinny end formed from the center of round and the wider part from the edges).
• Pinch together outer edges at the wide end and tuck into cone, using your thumb to push them into the center so the coil is no longer visible.
• Gently coat cone evenly with oil and place on a large plate. Cover plate with an upside-down bowl or plastic wrap. Chill cones at least 2 hours and up to 12 hours.
• Working one at a time, set 1 cone, wide side down, on a lightly floured surface. Gently press down on cone to make a disk.
• Roll out, rotating dough often and dusting with more flour as needed, until ?" thick (7"–8" wide).
• Heat remaining oil in a small saucepan over medium until melted; remove from heat. Heat a medium crepe pan, tawa, cast-iron griddle, or medium skillet over medium-low. Brush pan with oil and place a roti in pan. Immediately brush surface of roti with more oil.
• Cook, turning every minute and brushing with more oil as it starts to look dry, until golden, puffed, and layers look like they are pulling apart, 10–12 minutes.
• Immediately place a roti on one side of a clean kitchen towel and fold the other side over.
• Holding the two ends of the towel closed with one hand, angle on a slant, allowing bottom edge to touch the counter.
• Tap wrapped roti with a metal baking spatula or a wooden spoon to break the layers apart.
• Place in an airtight container lined with a kitchen towel, cover, and let steam at least 15 minutes to soften. Repeat with remaining roti, stacking to let steam as you go.
• Use the silky shreds of roti to scoop up all the various curries, chows and chokas that make up this roti lime feast.