Readers have had good luck with my recipe for Paratha Roti and its more recent corollary, Buss Up Shut (Burst Up Shirt), the shredded version that’s become more iconic than the original. Meanwhile, for years I’ve sneakily bought roti “skins” from roti shops or, when in Trinidad, from grocery stores where they’re sold pre-made to reheat and eat. Roti is a dough that is meant to be soft—what could I add or remove to make that happen? I had been actively kneading the roti dough as my father did. Roti requires a soft dough that only just holds its shape.
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