Buss up Shots

Name: Buss up Shots
Total time: 40 min
Ingredients: 2 tablespoons soft coconut oil or neutral oil (or you could use vegan ghee or butter); 2 tablespoons soft coconut oil or neutral oil (or you could use vegan ghee or butter); 2 tablespoons soft coconut oil or neutral oil (or you could use vegan ghee or butter); 2 tablespoons soft coconut oil or neutral oil (or you could use vegan ghee or butter); 250 g/scant 2 cups plain/all-purpose flour, plus extra for dusting; 1½ teaspoons baking powder; ½ teaspoon sea salt; 175 ml/6 fl oz/¾ cup room temperature water (you may need a little more or less); 2–3 tablespoons neutral oil, such as olive oil or rapeseed/canola oil (use this in step 11 to go on top of roti when cooking); 2–3 tablespoons neutral oil, such as olive oil or rapeseed/canola oil (use this in step 11 to go on top of roti when cooking); 2–3 tablespoons neutral oil, such as olive oil or rapeseed/canola oil (use this in step 11 to go on top of roti when cooking); 2–3 tablespoons neutral oil, such as olive oil or rapeseed/canola oil (use this in step 11 to go on top of roti when cooking); 250 g/scant 2 cups plain/all-purpose flour, plus extra for dusting

Preparation info

Makes:
4
small buss up shots

Difficulty
Easy
Ready in
40 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

250 g/scant 2 cups plain/all-purpose flour, plus extra for dusting
1½ teaspoons

Bread
Vegan

Method

Using a fine sieve/fine-mesh strainer, sift the flour, baking powder and salt into a large bowl.
Gradually add the water and use clean hands to combine the dry and wet ingredients to make a soft dough. Do not knead the dough like you’re making bread – just bring it together into a soft ball.
Cover with a clean dish towel and let it rest for 15 minutes