Roti (Buss Up Shut)

Create layers: Divide dough into 4 balls. Roll one out into a large circle. Spread a generous layer of softened ghee over the entire surface.

Shape the loya: Cut a slit from the center to the edge of the circle. Roll the dough into a cone shape, tucking the ends in to trap the butter. Let these "loyas" rest for 30 more minutes.

Roll and cook: Roll a loya out to a 10-inch circle. Heat a tawa or flat griddle over medium heat. Brush with oil and place the roti on it. Cook for 1 minute until it bubbles.

Flake the roti (the "buss up"): Flip the roti, brush with more ghee. Using two spatulas or wooden spoons, aggressively beat and crush the roti on the griddle to separate the flaky layers (it should look like a "busted up shirt"). Serve hot with curries.