Plain Roti and Buss-up-shut
Photo by Carlington Wilmot
The term buss-up-shut comes from burst up shirt, as the strips resemble torn pieces of cloth.
- 6 cups flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1/2 pound/225g. butter (add a little more if necessary. The dough should look pale yellow and should be slightly moist without being sticky)
- 1/2 cup warm milk
- 2 cups water
- Vegetable oil, as needed
- Sift together the flour, baking powder and salt.
- Add butter and crumble into mixture.
- Add water slowly and mix to form a dough.
- Knead and let stand for 30 minutes. Knead again and then divide into 8 balls.
- Roll out each ball on a floured board as thinly as possible.
- Spread some vegetable oil with a brush on a large flat griddle or tawa and heat over medium heat until hot.
- Place individual roti on griddle and cook for 1 1/2 minutes per side, coating each side with vegetable oil as it cooks.
- Remove and drain on paper towels.
TO MAKE BUSS-UP-SHUT
Tear the roti bakes into strips.
-By Moby Dick Restaurant
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