Buss Up Shut (Paratha Roti)
Discover the art of making "Buss Up Shut" (Paratha Roti), a beloved flaky and buttery flatbread hailing from Trinidad and Tobago. This recipe is a step-by-step guide to creating the perfect layers and characteristic softness that make this roti a staple for soaking up rich curries or stews. By carefully kneading, layering with ghee or butter, and clapping the roti to achieve its signature shattered texture, you'll produce a bread that's delightfully tender with crisp edges. With just a handful of pantry ingredients—flour, baking powder, and a touch of butter—you'll recreate the authentic charm of this Caribbean masterpiece. Ideal for pairing with spicy goat curry, chicken stew, or chickpea channa, this Buss Up Shut recipe promises to elevate your next homemade meal. Perfect for home cooks looking to explore traditional Trinidadian flavors!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 6 tablespoons Ghee or softened butter
- 1.5 cups Water
- 4 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Stir the dry ingredients until evenly mixed.
Make a well in the center of the dry ingredients and gradually add the water, mixing as you go to create a soft dough.
Knead the dough for about 8-10 minutes until it becomes smooth. You can do this on a floured surface or in the bowl.
Divide the dough into 6 equal pieces. Roll each piece into a ball, cover with a damp cloth, and let it rest for 15 minutes.
After resting, flatten each ball slightly with your hands and use a rolling pin to roll it into a thin circle about 8 inches in diameter.
Spread a teaspoon of ghee or softened butter over the surface of each circle.
Make a cut from the center to the edge of the circle. Roll the dough into a cone shape, then tuck the pointed end into the wider part to form a ball again. This creates layers in the roti.
Cover the dough balls again and let them rest for another 15 minutes. This is crucial for achieving the right texture.
Heat a large, flat pan or tawa over medium heat and lightly grease with a little vegetable oil.
Roll out each dough ball on a lightly floured surface into a thin, 10-inch circle.
Place the rolled roti onto the hot pan. Cook for about 1-2 minutes until bubbles appear on the surface, then flip.
Brush the cooked side with ghee or butter, cook the second side for 1-2 minutes, then flip and brush with ghee or butter again.
Cook and flip until both sides are golden brown and the roti is cooked through, occasionally pressing the edges down with a spatula.
Remove from the pan and place the roti in a clean dish towel. Gather the towel's edges and clap the roti between your hands to break it up into flaky pieces.
Repeat the process with the remaining dough balls.
Serve the Buss Up Shut warm with your choice of curry or stew.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 5.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
