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Buss up shut paratha roti- A Trinidad version – Super Soft, Messy and Tasty . Pair it with Channa Curry and Aloo or Trinidad chicken roti.
First, a little linguistics lesson, Buss up shut refers to tattered and torn up shirt. Now that is out of the way let’s talk about this amazing tender flat bread.
 So after making chicken roti, I knew I just had to give Buss up shut paratha roti  a go (taste similar to this East African Chapati here) but is quite tender and somewhat buttery. I also knew that I wanted it to be practical and should be easy to make.
So I goggled any and everything on Buss up shut paratha roti and even watched you tube videos to make it come out just right, this is it guys! Quite easy and not scary at all.
Paratha is synonymous with Buss up Shut a layered, tender and buttery flatbread which is shattered or beaten to pieces, while still on the griddle or immediately after it is cooked to resemble a torn shirt. This can be achieved in various ways. The Guyanese use their hands (clap roti), or an enclosed container to beat the heck out of it. While in Trinidad it is done using two spatulas while it is still hot and just about to be taken off the tawa (a round flat griddle used in Indian cooking). Though an import of the Indians it is quite different with the Indian roti and has now become part of the Trinidad Culinary heritage.
 
The goal while making this is achieve a slightly crisp exterior, with small patches of light browning
There are two vital parts in making paratha, folding the dough with shortening/butter and letting it rest for not less than 2 hours and up to 4 hours.
These vital processes do not only render the dough tender but to give it layers. So don’t skip out on this step- speaking from experience.Â
Paratha is often enjoyed with almost any meal. However, it is mostly eaten with curries and stews. For an ultimate meal serve with this  Curry Channa and Aloo
Enjoy!
Buss Up Shut Paratha Roti Recipe
Ingredients
- 3 cups all purpose flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 tablespoon ghee butter or oil
- 1 1/4 cup warm water or slightly more
- 1/3 cup shortening /butter
- ¼ cup oil/ghee / melted butter for basting /oiling paratha
Instructions
- In a large bowl mix together the flour, sugar, baking powder and salt.
- Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough.
- Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes
- The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.
- Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
- Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
- Using a knife make an opening from the center of the dough roll dough clockwise to form a cone.
- Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe.
- Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out.
- Let it rest for about 2 hours or more covered.
- When ready to cook, heat up griddle, crepe pan or tawah to medium heat.
- Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards.
- Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges.
- Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well).
- Heavily oil the other side of the dough making sure you oil the edges too.
- Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.
- Making the torn up shirts can be achieved in several ways
- Crush paratha with two spatulas while still on the griddle
- Place paratha in a large bowl with a lid and shake the heck out of it
- Place in a clean cloth cover and shake it up.
- Serve warm.
Nutrition Information:
Rick Ford says
I loved this recipe it was easy to follow is there any stage that is ok to freeze the dough or not a good idea to freeze it thanks
DAVID BURNS says
Thanks for the pictures, i couldn’t figure out what all the other sites’ instructions meant or how it was any different than a tortilla until i saw the detailed photos.
Immaculate Bites says
You’re welcome, David! 🙂
Max says
Brilliant recipe and very well explained! Always turns out beautifully flaky and a great mopper up of the indian curries we have it with. I will have to look at some of your other caribbean recipes if they are half as good as this one.
Immaculate Bites says
Thank you, Max! Share with me when you’ve tried my other recipes as well. Would love to hear about it! 🙂
Allison says
Wow this recipe sounds good so excited to try it on Monday…thanks in advance ☺
ImmaculateBites says
Do let us know how it works for you.
Lerato Molepo says
I love this roti is delicious
ImmaculateBites says
Thanks so much!
Maria R says
Hi I was going to make this tomorrow. Regarding the step 8 and 9, do you put the 6 dough cones in an actual pan filled with oil?? I didn’t understand what you meant by oil pan.
Instead of a damp clothe can damp paper towel be used? Very excited to make this!!
ImmaculateBites says
Hello! You put it in an oil pan , so it doesn’t stick to the pan. A cooking spray would work as well. Then you cover with a damp clothe. Hope this helps
Et Jorge says
I tried your recipe. The taste is similar to what we usually buy but it got really chewy and did not layer. I followed the procedure step by step. Can you tell me what I did wrong? Thanks
Sasha says
That is what I am worried about happening to me. I look forward to hearing what advice Immaculate Bites.
Diane says
Off the charts delicious. I used to work with a lovely woman who made these at home and brought them in for us filled with chicken roti. I made both chicken roti and these today! I filled the parathas with the chicken roti. So delicious! Thank you!!! Can’t wait to make both again!
ImmaculateBites says
Glad it worked out well for you. Thanks so much.
Elisa Carey says
LOVE LOVE LOVE
Was super easy to follow, taste was GREAT! I used butter, it came out flaky and delicious. No one in my family makes this (we are Jamaican) we always buy for special occasions. Since the quarantine I have LOTS of time on my hands and man was this worth the time. My parents and brother raved about them; served with curry goat. Thanks so much for the great recipe
Alex says
I loved this recipe!! Intimidated initially to make something like this but thank you for making it incredibly easy to follow. So delicious and laid out perfectly. Huge hit with my family!!
ImmaculateBites says
Fantastic!! I am so glad this was a hit with your family, Alex! Thanks for stopping by!
Angie Maniam says
Oh my! What an AMAZING recipe! I’m a Singaporean living in Montreal and this tasted EXACTLY like the paratha we get back home, made typically by Singaporeans who migrated from South India generations ago. I cannot thank you enough. My kids think I’m some sort of kitchen goddess now. *wink wink* I used a local garlic butter and it was out of this world! The kids loved that it was called “buss up shut”. So cool! Thanks again!
ImmaculateBites says
*wink wink* right back at you 🙂 ! And it does have a cool name. I am so thrilled you loved this recipe and that it got you to reminisce about home. Thank you so much for sharing, Angie!
Michelle says
Hi, I’ve run out of all purpose flour. Can I use self raising flour instead and leave off the baking powder ingredient?
ImmaculateBites says
Yes you may. Cut back on the salt as well.
Tanz says
4.95 stars!
5 stars if the total cooking/ prep time would be updated to reflect the 2+ additional hours needed to allow the dough to rest.
My second time making this and it was so yummy I couldn’t stop myself from wanting to nibble each one fresh off the tawa.
I also tried your Channa & Aloo Curry recipe using ingredients I had on hand (subbed lots of cayenne for scotch bonnet& habanero peppers, didn’t have green onion so I used extra onion, no allspice so triple the nutmeg, and lots of roasted garlic) & together, oh.my.goodness. So delicious to scoop up the curry with the buss up shut. Yum!
I WISH I could share pics.
I had to immediately video call two Trini friends in NYC so they could marvel at my beautiful creation. Since I’m sheltering on place with plenty of free time and the ingredients are simple & cheap, I’ll be making this every other day or so.
One tip: have extra flour at the ready to deal with sticky dough. Lots of sticky dough.
Thank you for the recipes!
ImmaculateBites says
YAY! So happy to hear it worked out well for you. Thanks for taking time out to share your thoughts with us. Stay safe !
Jess says
I would like to do this for entertaining, could you make before hand and then reheat?
ImmaculateBites says
These don’t keep well .It’s best made the day of the event.
Cindy says
Yes they will keep fairly well if using them a day or two after. Keep refrigerated in an air tight container. When you are ready to use
1. take two strips of kitchen paper.
2. Wet the paper
3.wring so that the paper is damp and not wet
4. Wrap paper around the Roti
5. Heat in microwave (roughly 40 seconds but maybe less/ slight more depending on how powerful the microwave is.
Trust me this will give you a fluffy beautiful Roti
Ashlee says
I’m making this as we speak but running out of time. It’s buttered and floured and made into the little buns and now I have to go to work for 12 hrs. Will it be okay or should I get my husband to do the rest? HELP!
ImmaculateBites says
Sorry I missed this one. You would have to have your husband finish it off.