How to make the roti paratha dough. The roti will take more time to cook since the tawa was not hot and that would result in a hard over-cooked roti. Buss up Shut or Paratha Roti is the third type of roti that I’m posting for you all. Here in Guyana, oil or paratha roti is made, wives make it for their husbands and mothers make it for their children. Gradually add water to make a shaggy soft dough. Although the lacha paratha (lachcha paratha) is the well known Indian flat-bread served with punjabi curries the lachcha roti is similar and a little healthier option. Why don't you give it a try and let me know if you like it? Crispy and flaky, they go well with most Indian dishes, whether a gravied curry or a dry stir-fry. Parathas (pan-fried Indian flatbread) are truly a treat. Don't be deterred by the number of steps in this tutorial—although the process may look time-consuming, parathas are actually quick to make. Dust the dry flour (atta) from the rolled roti before putting it on the hot tawa– it makes your roti less dry and more soft. Buss Up Shot (Trinidad Paratha Roti) Recipe Notes: I love this version of roti and teach many of my guests how to prepare their roti in this manner. If you do want to give it a try, then make some West Indian Chicken Curry to go along with it so that you eat it the West Indian way... with curry! Once you’ve made godamba roti dough, continue kneading for another 12 minutes. While the wok is heating over low heat, prepare a surface close to the stove to make the parathas so it's easy to transfer them to the wok. Once the dough has been resting for a few hours, place wok over low heat for a few minutes. Lacha Roti Recipe or Lachedar Roti is a Punjabi styled layered roti prepared from whole wheat flour without using oil in the roasting. Have you ever came home from a hard day’s work and was greeted by some soft, hot, flaky oil roti? (if you have a very small tawa or griddle make 5) Cover with a cloth and let rest for 15-30 minutes. How to make the godamba roti/paratha. Buss up Shut or Paratha Roti is the third type of roti that I’m posting for you all. (Sometimes only requires 5-10 minutes of resting if the dough is very soft) Fill and wrap paratha: Divide the dough into 4 equal pieces. Rub 1 tablespoon oil over dough. That is definitely the best feeling ever. Add flour, salt, oil into a large bowl, gradually pour the water and combine ingredients to make a soft dough that is not too wet or dry. So, make sure sure the tawa is heated well on medium-high heat before you put the roti on it. 5 minutes.