Low Sodium Buss Up Shut (Paratha Roti)
Discover the vibrant flavors of the Caribbean with this Low Sodium Buss Up Shut, a heart-healthy twist on traditional Trinidadian paratha roti. Perfectly soft and flaky, this iconic "buss up shut" gets its nickname from its scrambled, torn appearance reminiscent of a torn-up shirt. Made with all-purpose flour, unsalted butter, and vegetable shortening, this version keeps the sodium low without sacrificing its melt-in-your-mouth texture. The silky dough is rolled thin, pan-griddled to golden perfection, then expertly mashed to achieve its signature layered fluffiness. Ready in just under an hour, it's a versatile accompaniment to low-sodium curries, stews, or savory fillings. Whether you're seeking healthier takes on Caribbean classics or looking to bring the authentic taste of Trinidad to your kitchen, this recipe promises joy in every bite.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/3 cup Unsalted butter
- 1/3 cup Vegetable shortening
- 1 teaspoon Sugar
- 1.5 cups Warm water
- 3 tablespoons Vegetable oil
Instructions
Begin by sifting the all-purpose flour and baking powder into a large mixing bowl. Add sugar and stir to combine.
Gently rub in the unsalted butter and vegetable shortening until the mixture resembles coarse crumbs.
Gradually add warm water while mixing the dough with your hands. Knead until the dough becomes smooth and elastic, about 5 to 7 minutes.
Divide the dough into 6 equal balls. Cover them with a damp cloth and let them rest for 15 minutes to relax the gluten.
On a lightly floured surface, roll each dough ball into a thin, round disc approximately 10 inches in diameter.
Brush one side of each rolled-out dough with vegetable oil.
Heat a large skillet or tawah (flat griddle) over medium heat. Place one dough disc, oiled side down, onto the tawah.
Cook for 1 minute, or until the bottom starts to form brown spots and bubbles appear on the surface of the dough.
Flip the roti and brush the cooked side with a little more oil. Cook the second side for another 30 seconds to 1 minute, ensuring it's cooked through with golden spots.
Using two spatulas, lightly mash and scramble the roti while it's still on the tawah. This action helps to create the classic "buss up shut" texture.
Remove from the heat and cover with a clean kitchen towel to keep warm. Repeat with the remaining dough balls.
Serve warm with your favorite low-sodium curry or filling.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 374.7 g | 136% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 5.2 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 523 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.
