Low Fat Buss Up Shut (Paratha Roti)
Experience the beloved Caribbean delight with a healthier twist in this **Low Fat Buss Up Shut (Paratha Roti)** recipe. Perfectly soft with irresistible flaky layers, this lighter version of the traditional Trinidadian flatbread skips the heavy fats while keeping all the satisfying texture and flavor you love. Crafted from simple ingredients like all-purpose flour, canola oil, and a touch of clarified butter, this recipe combines traditional folding techniques and a sizzling tawa to create roti that’s golden, tender, and perfect for bussing up. Ready in just an hour and ideal for serving alongside your favorite curries or chutneys, this low-fat spin on a classic will quickly become a staple at your table. Whether you're seeking a healthier Caribbean-inspired dish or a unique dinner-party accompaniment, this recipe is sure to impress!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 tablespoons Canola oil
- 1.5 cups Warm water
- 2 tablespoons Ghee or clarified butter
- 2 teaspoons Additional canola oil
Instructions
In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix thoroughly.
Add 2 tablespoons of canola oil to the flour mixture and start adding the warm water gradually. Mix until the dough starts to come together.
Knead the dough for about 8-10 minutes until it is soft and smooth. If the dough is sticky, dust with a little more flour.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Divide the rested dough into 6 equal portions and shape them into balls.
Roll each ball into a thin circle, about 10 inches in diameter, on a floured surface.
Lightly brush each circle of dough with a small amount of ghee or clarified butter, then fold it in half, and in half again to form a triangle.
On a hot tawa or skillet, cook each roti one at a time, using a small amount of additional canola oil to lightly grease the pan. Cook for about 1-2 minutes on each side, until golden brown spots appear.
Once cooked, place the roti in a clean towel and crush or 'buss up' using your hands to create flaky layers. Alternatively, you can use two spatulas to achieve the same effect.
Serve warm with your choice of curry or chutney.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| 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.
