Dairy-Free Buss Up Shut (Paratha Roti)
Dive into the Caribbean with this delectable *Dairy-Free Buss Up Shut (Paratha Roti)* recipe, a plant-based twist on a Trinidadian classic! Featuring a few pantry staples like all-purpose flour, baking powder, and vegetable oil, this dairy-free version maintains the signature flaky, tender texture that makes buss up shut so irresistible. The unique technique of "bussing up" the roti—lightly beating it to create luscious, layered pieces—ensures an authentic experience. Perfectly golden and melt-in-your-mouth soft, this roti is ideal for soaking up spicy curries or savory stews. With a quick prep and cook time, it's a must-try for fans of Caribbean cuisine and those seeking a vegan-friendly flatbread. Keywords: dairy-free roti, buss up shut recipe, paratha roti, vegan flatbread, Caribbean cuisine.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1.5 cups lukewarm water
- 0.5 cup cooking oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the 3 tablespoons of vegetable oil to the dry ingredients and mix well.
Gradually add the lukewarm water to the flour mixture, stirring continuously, until a soft and smooth dough forms.
Knead the dough for about 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
After resting, divide the dough into 6 equal portions and form each into a smooth ball.
On a floured surface, roll out each dough ball into a thin circle, about 9 inches in diameter.
Lightly brush the surface of each circle with a bit of cooking oil.
Cut a slit from the center to the edge of the dough circle and roll it into a cone shape. Press down the pointed end and flatten into a disc.
Repeat the oiling, rolling, and flattening process for each dough ball.
Let the cones rest for another 10 minutes.
Heat a large, flat skillet or tawa over medium heat. Add a small amount of cooking oil to coat the surface.
Take one of the prepared discs and roll it out again on a floured surface to about 9 inches in size.
Place the rolled-out dough onto the hot skillet. Cook for about 1 minute and flip.
Brush the cooked side with a little oil and flip again, cooking until both sides are golden with spots and the roti puffs up.
Using two wooden spatulas or sticks, quickly break the roti into flaky layers by beating or 'bussing up' the roti.
Repeat the cooking and 'bussing up' process with the remaining dough discs.
Serve the Buss Up Shut warm with your favorite curry or sides.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 370.5 g | 135% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 1.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 515 mg | 11% | |
*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.
