| Cookbook author Ramin Ganeshram on teaching herself the Trinidadian staple.
 COOK THIS NOW  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. INGREDIENTS • 2¼ tsp. nonfat dry milk powder
More Flatbread Recipes
Did someone forward this to you? Get COOK THIS NOW in your inbox.
This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
One World Trade Center, New York, NY 10007. All rights reserved. | |||||||||||||||||||||||||||||||||||||||
