Trinidad and Tobago
Buss Up Shut (Paratha Roti)
Buss Up Shut
Flaky, buttery paratha roti slapped and torn into soft ragged shreds, so it looks like a ‘burst-up shirt’. In Trinidad you scoop up curry fish with it instead of a fork.
- Prep 20 min + 45 min resting
- Cook 25 min
- Serves 4 (4 roti)
- Level Hard
You need
- 3 cups (375 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1¼ cups water (about)
- 4 tbsp butter, melted, mixed with 2 tbsp vegetable oil
- Extra flour for sprinkling
How to make it
- Make the dough. Mix the flour, baking powder and salt. Add water slowly and knead into a soft, smooth dough. Cover and rest 20 minutes.
- Layer. Divide into 4 balls. Roll each into a thin 10-inch (25 cm) circle, brush with the butter mix and sprinkle lightly with flour. Cut from the center to the edge, roll it up into a cone and tuck the point in to make a ball. Rest 25 minutes.
- Cook on the tawa. Roll each ball out again to 10 inches (25 cm). Cook on a hot tawa or cast-iron pan over medium-high heat, brushing with the butter mix and turning, for 2–3 minutes per side until speckled brown and puffy.
- Buss it up. While still hot, clap it between your hands or beat it with two wooden spoons in a bowl until it tears into flaky shreds. Wrap in a cloth to keep warm.
Photo: Shahzaib Damn Cruze · CC BY-SA 4.0