Buss up Shut or Paratha Roti is a popular type of roti that is widely enjoyed in Trinidad and Tobago. It is a flatbread that is made from a combination of flour, water, salt, and oil. The dough is then rolled out into thin sheets, which are layered on top of each other and twisted to create a flaky, buttery texture. Buss up Shut is often served alongside curries and stews, as it can be used to scoop up the delicious sauces and flavors.
This type of roti is particularly popular for weddings and special occasions, as it is seen as a luxurious and indulgent indulgence. It requires a bit more effort and skill to make compared to other types of roti, but the end result is worth it. Buss up Shut is a versatile bread that can be eaten on its own or used as a wrap for meat, vegetables, and other fillings. It is a beloved food in Trinidad and Tobago and is a testament to the rich culinary traditions of the Caribbean.
Prep Time: 1hour 20minutes
Cook Time: 30minutes
Total Time: 1hour 50 minutes
Course: Breads
Cuisine: East Indian
Ingredients
- 4 cups flour
- 6 tbsp. Ghee butter (Ghee is clarified butter)
- 4 tsp. baking powder
- 2 tbsp. sunflower oil
- 1/2 tsp. salt
- 1 3/4 cups water
Instructions
- Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to “rest” for about 15 – 30 mins.
- Roll out the dough. Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to “rest” about 15 – 30mins
- Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
- Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
- Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti. (You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna).
Click the link to download the PDF version of this recipe.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
Buss up Shut (Paratha Roti)
Ingredients
- 4 cups flour
- 6 tbsp. Ghee butter (Ghee is clarified butter)
- 4 tsp. baking powder
- 2 tbsp. sunflower oil
- 1/2 tsp. salt
- 1 3/4 cups water
Instructions
- Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to “rest” for about 15 – 30 mins.
- Roll out the dough. Spread butter or ghee and sprinkle with flour. Make a cut from the centre out to the edge and roll making a cone. Press the peak and flatten the centre of the cone. Leave to “rest” about 15 – 30mins
- Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
- Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
- Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti. (You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna).
