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| Cookbook author Ramin Ganeshram on teaching herself the Trinidadian staple. View this email in your browser | Manage newsletter preferences
COOK THIS NOW Buss Up Shut (Paratha Roti)By Ramin Ganeshram To develop this recipe for the fluffiest, most pillowy Buss Up Shut, Ramin Ganeshram took a deep dive into the version she’d included in her cookbook, Sweet Hands: Island Cooking from Trinidad & Tobago. This new recipe, she writes, “is the result of years of trial and (mostly) error, a lot of food science, and a good dose of frustration, followed by even more practice.”Ganeshram offers a few essential tips for making really great roti. First: Use a gentle hand when kneading the dough. Second: Be sure to rest the dough, so the gluten strands relax. In this recipe, she also adds milk powder to the flour, which makes the flatbread soft and tender. READ MORE INGREDIENTS • 2¼ tsp. nonfat dry milk powder More Flatbread Recipes Jammy Eggs and Feta Flatbreads With Herbs Plantain Flatbread With Poached Egg and Honey Flatbread With Avocado and Scallion Salsa Did someone forward this to you? Get COOK THIS NOW in your inbox.
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