Buss Up Shut (Paratha Roti)
The Quirky Foodster Team
Ingredients
- All-purpose flour, plus extra for dusting — 500 g (4 cups)
- Baking powder — 10 g (2 tsp)
- Salt — 5 g (1 tsp)
- Water, lukewarm — 300 ml (1¼ cups)
- Ghee or vegetable oil, plus extra for cooking — 90 ml (6 tbsp)
Method
- Mix flour, baking powder, and salt in a bowl. Gradually add warm water, kneading into a soft, smooth dough, about 8 minutes. Cover and rest 20 minutes.
- Divide dough into 6 balls. Roll each into a thin round, about 20 cm (8 in), brush generously with ghee, and sprinkle lightly with flour.
- Make a cut from the centre to the edge of the round, then roll it into a cone and coil into a spiral to create layers. Rest 10 minutes, then roll the spiral back out into a round, about 18 cm (7 in).
- Heat the tawa over medium heat. Cook each roti, brushing with ghee and flipping every 30–40 seconds, for about 3–4 minutes total, until golden brown spots appear and it puffs in places.
- Immediately after cooking, “buss up” the roti - clap and shred it between two paddles or your hands (using a cloth to protect your hands from the heat) so it separates into flaky, torn layers.
- Wrap in a clean cloth to keep warm and repeat with remaining dough.
- Serve warm alongside curry chicken, curry duck, or vegetable curries.
Introduction: Buss up shut – named for its resemblance to a “burst-up shirt” once flaky and shredded – is a layered, flaky flatbread beaten apart after cooking on the tawa.
Cultural Background: Buss up shut – named for its resemblance to a “burst-up shirt” once flaky and shredded – is a layered, flaky flatbread beaten apart after cooking on the tawa. Introduced by Indian indentured labourers as paratha, it evolved a distinct Trinidadian name and style, typically served with curry.
Tips: The layering step (cutting, coiling, resting) is what creates the signature flakiness – don’t skip the rest time between rolling stages.
Variations: A ghee-forward version gives richer flavour, while an oilonly version is common for a lighter, everyday roti.
Storage: Best eaten fresh, but can be kept wrapped at room temperature for a few hours or refrigerated for 2 days.
Reheating: Warm on a dry tawa or pan for 20–30 seconds per side until soft and pliable again.
FAQs:
Q: Why isn’t my roti flaky?
A: Skipping the coil-and-rest step, or rolling it out too thin at that stage, prevents proper layering.
Q: What does “buss up” mean?
A: It refers to shredding the cooked roti into torn, flaky pieces resembling a burst shirt.
Q: Can I make buss up shut ahead for a party?
A: It’s best made fresh, but dough can be prepared and refrigerated up to a day ahead.
- All-purpose flour, plus extra for dusting — 500 g (4 cups)
- Baking powder — 10 g (2 tsp)
- Salt — 5 g (1 tsp)
- Water, lukewarm — 300 ml (1¼ cups)
- Ghee or vegetable oil, plus extra for cooking — 90 ml (6 tbsp)
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