Paleo Buss Up Shut (Paratha Roti)
Indulge in a healthier take on the classic Caribbean flatbread with this Paleo Buss Up Shut (Paratha Roti) recipe, a gluten-free and grain-free version of the beloved Trinidadian dish. Crafted with wholesome almond flour, tapioca starch, and coconut flour, this soft and flaky roti replicates the traditional "buss up" texture without sacrificing flavor. Coconut milk and ghee (or coconut oil for strict paleo) lend richness and pliability, while easy-to-follow techniques ensure evenly cooked, foldable layers perfect for scooping up your favorite curries or stews. With a prep time of just 30 minutes, this recipe delivers authentic results while catering to paleo, gluten-free, and dairy-free lifestyles. Whether for a quick weeknight meal or a celebratory spread, this buss up shut will undoubtedly take center stage!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca starch
- 0.5 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup coconut milk
- 4 tablespoons olive oil
- 0.25 cup ghee (or coconut oil for strict paleo)
Instructions
In a large bowl, whisk together the almond flour, tapioca starch, coconut flour, baking powder, and salt until well mixed.
Gradually add the coconut milk and olive oil to the dry ingredients, mixing continuously with a wooden spoon or spatula until a soft dough forms.
Knead the dough gently with your hands for about 5 minutes until smooth. If the dough is too sticky, sprinkle a little more tapioca starch.
Divide the dough into six equal portions and roll each into a ball. Cover the balls with a damp cloth and allow them to rest for about 10 minutes.
Prepare a clean surface by dusting it with tapioca starch. Take one dough ball and roll it out gently using a rolling pin until it forms a circle about 8 inches in diameter and 1/8 inch thick.
Heat a large skillet or tawa over medium heat. Carefully place the rolled-out dough onto the skillet and cook for about 2 minutes, until you see light brown spots forming underneath.
Flip the roti over using a spatula and brush the cooked side with a little ghee or coconut oil.
Repeat the cooking process on the other side, brushing it with ghee once flipped. Press the edges lightly with the spatula to ensure the roti is cooked evenly. Take care not to burn.
Once cooked, use two spatulas to gently crush the roti, creating the signature 'buss up' or broken texture. Stack the rotis and cover with a clean cloth to keep warm.
Repeat the process with the remaining dough balls, adjusting the heat as necessary to prevent burning.
Serve the paleo buss up shut warm with your choice of stew or curry.
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 37.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 628 mg | 13% | |
*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.
