First, a little linguistics lesson, “buss up shut” refers to a tattered, busted-up shirt. You’ll hear it if you think about it.😉 The name’s appropriate, considering it’s a layered, tender, buttery flatbread, shattered or beaten to pieces while still on the griddle or immediately after it’s cooked. Despite this dish having Indian roots, it differs from traditional Indian roti and is an integral part of Trinidad’s culinary heritage. This bread is tender, buttery, and oh-so-flaky. Plus, I simplified this buss up shut paratha roti recipe to make it home-cook-friendly. Even if you’re a beginner, you can master this delicious bread. However you buss it up, the goal is to achieve a slightly crisp exterior with small patches of light browning. A buss up shut recipe for paratha roti is fantastic.
Recipe Ingredients
How to Make Buss Up Shut (Paratha Roti)
Make the Dough
Make Dough – Mix the all-purpose flour, sugar, baking powder, and salt in a large bowl. Then, make a well and add the softened ghee or oil, followed by warm water. (Photos 1-2) Knead it for 30-60 seconds to form a soft, sticky dough ball. Divide the dough into 6 equal pieces. Set aside and let it rest covered with a clean kitchen towel for anywhere from 15 to 30 minutes. (Photo 3) Roll – Next, place each dough ball on a heavily floured board and roll it into a circle (no need to be perfect). (Photos 4-5) Grease – Using your fingers or a knife, smear about a tablespoon of butter (or shortening) on the surface of the dough and lightly sprinkle it with flour. Slit – Then, use a knife to make a single slit from the center of the dough out to the edge. (Photo 6) Shape – Next, roll the dough clockwise, forming a cone. Pleat the ends into the bottom of the cone and push the cone tip inwards. Place it in an oiled pan and cover with a damp cloth. (Photos 7-8) Repeat this process for the other 5 balls of dough. Oil each piece to prevent them from drying out. Rest – Cover with plastic wrap and let it rest for 2 hours or more. (Photo 9)
Cook the Buss Up Shut
Heat the Griddle, crepe pan, or tawa on medium heat when ready to cook. Flatten each cone gently, rolling it from the center outwards. Rotate the cone each time you roll it to make a 10-inch circle. Make sure the edges are thin. (Photo 10) Cook – Gently place the dough on the griddle and heavily oil the other side, oiling the edges too. Cook until tiny bubbles form on the top of the roti, then flip it. (Photos 11-12) Buss Up the Shut – You have several options in making torn-up shirts: 1. Smash the paratha with two spatulas while still on the griddle. 2. Put the paratha in a large bowl with a lid and shake the heck out of it. 3. Cover with a clean cloth and shake it up. Serve warm and enjoy.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Cooked roti is best eaten fresh, but you can make it a day ahead. Store it in the fridge and reheat it by steaming it gently for a few minutes. To freeze a big batch for later, make them up to step 9. Then, layer each uncooked roti between parchment paper. That way, you can pop out as many or as few as you want that day and cook them up fresh. (Thanks, Anne ❤️)
Serving and Storage Instructions
Serve buss up shut warm, dipped into your favorite saucy meal. If you have leftovers (doubtful), refrigerate them in an airtight container for 3-5 days. You can reheat them by steaming them gently for a few minutes, as noted above.
What Goes With Buss Up Shut Paratha Roti
Paratha roti can be enjoyed with almost any meal; however, it’s mostly eaten with curries and stews. Try it with curry channa and aloo or an African stew for starters. It also tastes amazing with lamb curry or chickpea curry. 😋
More Delicacies from Trinidad to Try
This blog post was originally published in July 2015 and has been updated with additional tips and beautiful photos
