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Buss-up-shut roti
Makes 8 12-inch rounds
| 4 | cups flour |
| 4 | teaspoons baking powder |
| 1 | teaspoon salt |
| 5 | tablespoons butter, softened |
| 1 3/4 | cups water |
| Flour (for sprinkling) | |
| Vegetable oil (for sprinkling) |
2. Cover with a clean towel and set aside for 30 minutes.
3. Divide the dough into 8 pieces. Roll the pieces into tight balls and set them on a floured counter to rest again.
4. Roll out each ball of dough on the floured counter as thinly as possible into a 9-inch round. Spread each with a thin layer of the remaining butter and sprinkle with flour.
5. With your fingers, roll each round into a tight cone. Press the peak of each cone into the center and flatten with your palm. Sprinkle with more flour, then cover the rounds with a clean towel. Let them rest for 30 minutes.
6. Heat a large well-seasoned heavy pan or griddle over medium heat. Add a drop of oil. Roll out a round as thinly as possible. Place the round on the pan. It will puff and swell. Press the edges down with a spatula. Sprinkle the dough with more oil on both sides as it cooks. Cook for about 1 1/2 minutes on each side until puffed and crisp.
7. Remove the roti from the pan and put a clean towel around it. Mash it up with your fingers so all the flaky layers come apart but the skin does not rip. Repeat with the rest of the skins. Serve topped with chicken curry. Adapted from Latchmin Nannan 
© Copyright 2007 Globe Newspaper Company.
