Bussin’ Roti
Inspired by Trinidadian buss up shut roti, this is a laminated style of roti, where the butter sandwiched between layers of dough melts and steams, puffing up pockets of air. The recipe pays homage to the Caribbean cultures found in the Bronx, like at Feroza’s Roti Shop, a favorite of Ghetto Gastro, a Bronx-based collective of chefs and food enthusiasts. The Ghetto Gastro team has discovered that a crepe pan makes the perfect tawa, or roti pan—the round iron griddle on which the bread is traditionally cooked.
Ingredients:
- 4 cups plus 2 Tbs. (1 lb./500 g) all-purpose flour, plus more for dusting
- 1 Tbs. sugar
- 1 Tbs. baking powder
- Heaping 1 tsp. kosher salt
- 1 1/2 cups (12 fl. oz./375 ml) buttermilk
- 1/2 lb. (250 g) unsalted butter, at room temperature
- 1 lb. (500 g) clarified butter or ghee, melted
Directions:
In the bowl of an electric mixer fitted with the flat beater, beat together the flour, sugar, baking powder and salt on low speed until combined. With the mixer on low speed, pour in the buttermilk, then increase the speed to medium-low and beat for 4 minutes. Increase the speed to medium and beat until a cohesive, wet dough forms, about 3 minutes.
On a clean work surface, divide the dough in half and knead a couple times, then form each into a ball. Place on a very lightly floured baking sheet, cover with a kitchen towel and let rest for 1 hour.
Divide each dough ball into 8 portions (for a total of 16 portions) and roll each into a ball. Return them to the lightly floured baking sheet.
Take a small bit of the room-temperature butter and spread in a thin layer on a clean work surface, covering a 12-by-12-inch (30-by-30-cm) space. With lightly buttered hands and working with one dough ball at a time, begin to flatten and stretch it into a very, very thin 10- to 12-inch (25- to 30-cm) round, flattening and stretching as you go. Using a bench scraper or a knife, carefully cut a slit from the center of the dough to the edge, then fold the dough into a cone shape. Fold the excess dough over on top of the cone (the larger end), then tuck the pointed end of the cone back into the dough (toward the center). Shape it into a ball again. Cover the dough balls loosely with a kitchen towel and let rest for 2 hours.
Working with one dough ball at a time, place it between two pieces of parchment paper and roll into a thin 10- to 12-inch (25- to 30-cm) round. Repeat with the remaining dough balls, keeping each round in between the parchment paper.
Heat a crepe pan over medium heat and brush with clarified butter. Working with one round at a time, carefully peel off the top piece of parchment, keeping the bottom piece of parchment in place, and transfer, dough side down, to the hot crepe pan. Cook for 30 seconds without removing the parchment (it will naturally release as the roti cooks). Remove the parchment and brush the surface of the dough with clarified butter. After 1 minute, carefully flip the roti and cook for 30 seconds. Transfer to a clean kitchen towel and cover to keep warm while you cook the remaining roti. Makes 16 roti.
Recipe courtesy of Ghetto Gastro
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