Vegan Buss Up Shut (Paratha Roti)
Indulge in the irresistible flakiness of Vegan Buss Up Shut, a plant-based twist on the traditional Trinidadian paratha roti. Known for its signature soft, buttery layers and torn, "busted-up" appearance, this recipe delivers authentic Caribbean flavor using simple vegan ingredients like coconut oil and dairy-free butter. With a tender dough made from all-purpose flour, baking powder, and warm water, each roti is meticulously rolled, shaped, and scrunched to perfection, creating melt-in-your-mouth layers that pair beautifully with curries or chutneys. Whether you're recreating the vibrant tastes of a Caribbean kitchen or exploring vegan flatbreads, this recipe promises to delight with its texture, taste, and versatility. Perfect for sharing, and even better served warm!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1.5 tablespoons Vegan butter (softened)
- 2 tablespoons Coconut oil
- 1.5 cups Warm water
- Additional flour for dusting
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well to combine the dry ingredients.
Gradually add the warm water to the dry ingredients, mixing with your hand or a spoon until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover it with a damp cloth, and let it rest for at least 30 minutes to allow the gluten to relax.
Once the dough has rested, divide it into six equal portions and roll each one into a ball.
Take one dough ball and roll it out on a floured surface into a 6-inch circle.
Spread about 1/4 teaspoon of softened vegan butter onto the rolled-out dough.
Make a cut from the center to the edge of the circle, then roll it tightly into a cone shape, starting from the cut edge. Tuck the smaller end of the cone in and flatten slightly.
Repeat the rolling and buttering process with the remaining dough balls.
Cover the dough balls and let them rest again for about 15 minutes.
On a floured surface, take the rested dough cones and roll each one out into a larger circle, about 8-10 inches in diameter.
Heat a tawa or non-stick skillet over medium heat. Add a small amount of coconut oil and spread it around.
Place the rolled-out roti on the hot skillet and cook for about 1-2 minutes until bubbles form on the surface. Flip to the other side and cook for another minute.
Using two spatulas or wooden spoons, gently crush and scrunch the roti to create the characteristic flaky texture of 'buss up shut', tearing it slightly.
Repeat with the remaining dough, adding coconut oil to the skillet as needed.
Serve warm with your favorite vegan curry or chutney.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 289.8 g | 105% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 396 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.
