Gluten-Free Buss Up Shut (Paratha Roti)
Indulge in the flaky, tender goodness of gluten-free Buss Up Shut, a Caribbean-inspired paratha roti that's perfect for dietary restrictions without compromising on flavor. This recipe masterfully blends gluten-free all-purpose flour with tapioca starch and xanthan gum to create a soft, pliable dough that cooks up beautifully on a hot griddle. The signature "buss up" technique—tearing and crushing the roti into flaky pieces—adds a unique texture that's perfect for scooping up flavorful curries or stews. With a touch of buttery richness from melted ghee or a dairy-free alternative, this gluten-free Buss Up Shut is an irresistible addition to any meal. Quick to prepare and loaded with versatility, it’s a must-try recipe for anyone seeking a gluten-free version of this classic Caribbean staple.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 1.5 cups Warm water
- 0.25 cup Oil (vegetable or coconut)
- 0.5 cup Ghee or dairy-free butter alternative
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Add the unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the warm water to the flour mixture, stirring with a spoon in a circular motion to form a dough. The dough should be soft but not sticky.
Knead the dough lightly in the bowl for about 2-3 minutes until smooth. If the dough is too dry, add a little more water, a teaspoon at a time.
Divide the dough into 6 equal portions and roll each into a ball. Cover them with a damp kitchen towel and let them rest for 30 minutes.
On a lightly floured surface, roll out each dough ball into a 7-inch circle, about 1/8 inch thick.
Heat a flat griddle or tawa over medium-high heat. When the griddle is hot, place one of the rolled dough circles onto it.
Brush the top with a little oil, then cook for 1-2 minutes until brown spots appear on the bottom. Flip the roti over and brush this side with oil as well, cooking for another 1-2 minutes.
Once cooked, immediately place the hot roti into a clean cloth or foil and gently crush it with your hands to create the “buss up” look, tearing the roti into pieces.
Brush the crushed roti with melted ghee or a dairy-free butter alternative. Serve warm with curry or your favorite vegetarian dish.
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 544.7 g | 198% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.5 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 40 mg | 1% | |
*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.
