Paratha with a difference… from our home to yours.

Paratha or “Buss up shut” as it is so fondly called, is a dish that brings pure joy. From its silky and soft texture to its buttery taste, it is a food of memories; Curry Q, Divali, School Box- lunch and much more. It pairs well with vegetable or meat dishes and can even be enjoyed on its own.

In Trinidad and Tobago, it is a favourite and must have on the table; made by skillful roti makers and home cooks to “break bread” with family and friends.

If you, like me, have found yourself caught up in life but still enjoy the art of cooking and find it relaxing –  then this recipe is definitely one to try and make your own. Although traditionally made with ghee (clarified butter) this recipe will become a go to whenever you feel the need to enjoy an amazing paratha and/or show off for loved ones.

Feel and be stress-free while you relax and trust the process, as you create greatness with your hands.

Recipe x 1

• 1 Lb Flour, all purpose (454g)
• 1 tsp Sugar
• 2 tsp Baking Powder
• 1-2 tbsp Coconut oil (or other oil of choice)
• 1 – 1 ¼ cup water, cold/chilled
• 40g Butter, room temperature soft (18°C – 20°C) – reserve for rolling in process
• ½ cup to 1 cup oil, reserved for cooking

Serving: 4 – 6 (makes four loyahs/dough balls: Average weight – 190g to 210g)

Recipe x 3

• 3 Lb Flour, all purpose (1362g)
• 3 tsp Sugar
• 2 tbsp Baking Powder
• 4-5 tbsp Coconut oil (or other oil of choice)
• 3 cups – 3 1/3 cup water, cold/chilled (2 additional tbsp if needed)
• 120g Butter, room temperature soft (18°C – 20°C) – reserve for rolling in process
• 1 cup to 1 ½ cup oil, reserved for cooking

Serving: 10 – 14 (makes 9 to 11 loyas/dough balls: Average weight – 190g to 210g)

NB: If unbleached flour is used adjust for a bit more water. Different brands of flour have slightly different absorption, adjust water as need to make your dough come together without being overly sticky and wet.

Equipment List: Tawah/cast Iron skillet, rolling pin, pastry brush or alternative, offset spatula/butter knife, wooden paddles (dablas), cloth.

Method:

Watch the video or read detailed instructions.

1. Scale ingredients
2. Sift flour and baking powder together.
3. Add sugar and quickly mix together with other ingredients by hand or a with spatula.
4. Create a well in the centre of the flour mix.
5. Add two parts of the water and 2/3 parts of the oil and fold flour in. Add the balance of water and quickly knead together to form a dough (see note on water adjustment). Dough does not need to be smooth.
6. With the balance of oil, spread evenly over the dough and cover with a damp cloth or plastic wrap and allow the dough to rest for 30 – 35 minutes.
7. After the dough rested, give it a few turns in the bowl and it will become smooth and supple.
8. On a floured surface, turn the dough out and cut into equal pieces and roll into smaller balls. Allow the balls to rest for 20- 30 seconds before rolling out to spread butter.
9. Roll out a ball of dough (see image reference) and spread butter. Drizzle oil and roll into cone. Invert cone and set aside. See Images for reference (Diagrams and pictures)
10. cover with a damp cloth and plastic wrap and refrigerate for an hour/two or overnight until ready to roll out and cook on tawah. Additionally, you can freeze until need (allow to thaw in the refrigerator).

Cooking:

1. Preheat cast iron flat griddle or tawah on a medium heat. (Adjust heat/flame to ensure paratha does not get brown spots too quickly while cooking).
2. Roll out dough until just thin enough and spiral layers can be seen. Take care to continuously flour dust, turn and flip the dough ensuring that the butter isn’t oozing out. NB: allow dough to rest (seconds) in between rolling for maximum stretch.
3. Shake off excess flour and place rolled out dough and oiled tawah. Liberally brush oil unto the dough, covering the entire surface. Flip the dough with dabla/paddle unto the next side and repeat oil process.
4. The dough should have pockets of steam building. Help distribute the steam by quickly but gently pressing unto the pockets. This allows the layers to separate, giving paratha its signature light texture after “beating”.
5. Moving quickly, use two dablas/paddles to squash the dough together on the tawah, alternating direction. Remove from heat. Alternatively, place the cooked paratha between wax paper and place in the cloth and whack with a dabla/paddle or against counter.
6. After either scenario, allow the dough to either sweat lightly in wax paper, covered with a cloth and separate layers when heat is more manageable against hands or immediately separate steaming layers and place in container to retain warmth and/or serve right away.
7. Clean tawah in between cooking parathas to remove build up of flour residue.