Скачать с ютуб Wedding-Style Paratha/Buss-up Shut Roti | Silky & Flaky в хорошем качестве

Wedding-Style Paratha/Buss-up Shut Roti | Silky & Flaky

Learn how to make these AMAZINGLY soft & silky wedding-style Paratha/Buss-up Shut Roti! Using my easy-to-follow method & tips, you'll have no problem making the flakiest, softest & most delicious rotis 🙂 Big shout out to ‎@mrfreshmusic1 for requesting this recipe!!  With this recipe, you can get 5- 16inch rotis or 10 smaller rotis Ingredients DOUGH ✅️ 4 cups of AP flour ✅️ 1/2 cup (8 tbsps) of full cream milk powder ✅️ 2 tsps of salt ✅️ 2 tsps of baking powder ✅️ 2 tsps of brown sugar ✅️ 2 tbsps of ghee for kneading + 1 tbsp for rubbing on top the dough ✅️ 2 1/4 cups of hot water (140F / 60C) To cook the rotis, you need: ✅️ Oil ✅️ Belna/Rolling Pin ✅️ Tawa/Griddle Check out the Roti Helper products on sakicooks.com TIPS 🌟 Use hot water for kneading (140F/60C). 🌟 Use the best quality ghee, butter or oil (no margarine or shortening). 🌟 Let the tawa or griddle heat completely for 10-15 minutes first before cooking. 🌟 Use a layer of oil, instead of flour for rolling out. 🌟 Refrigerate the dough overnight in a ziploc or airtight container for 8-12 hours. 🌟 Roll out the roti dough while it's cool and NOT room temperature or it will be too soft to handle. 🌟 Wrap in parchment paper and store in a cooler or airtight container to stay soft. Detailed Paratha/Buss-up Shut recipe:    • PARATHA | Buss-up Shut Roti Recipe   Chapters 📻 0:00 Introduction 0:27 Roti helper products 1:05 Kneading the dough 2:32 Separating into loyas 3:05 Creating layers 5:55 Overnight storage 6:10 Rolling out the dough 7:03 Cooking the roti 8:13 Clapping the roti using gloves 9:20 Look how soft it is! 9:34 Time to eat!