Buss Up Shut Paratha Roti
This Trinidad and Tobago buss up shut paratha roti is super soft, delightfully messy, and exceptionally tasty. Pair it with your favorite curry, and you’re one bite away from cloud nine.
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 is 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 having Indian roots, this dish differs from traditional Indian roti, making up an integral part of Trinidad’s culinary heritage. This bread is tender, buttery, and oh-so-flaky. Plus, I simplified this recipe to make it home-cook-friendly. You can master this delicious bread even if you’re a beginner.
How to Buss Up Shut
So, how do we buss up that shut? There are a few methods. The Guyanese use their hands (clap roti) or an enclosed container to beat the heck out of it. In Trinidad, it’s done with two spatulas while it is still hot and just about to be taken off the tawa (a round flat griddle used in Indian cooking). However you do it, the goal is to achieve a slightly crisp exterior with small patches of light browning.
How to Make Paratha Roti
- Mix the dry ingredients in a large bowl, then add the liquids and knead.
- Divide the dough into 6 balls, roll out each ball, then cut a slit, and roll it up clockwise.
- Let them rest, then roll them out into flatbreads and cook them on a griddle. Enjoy!
Beautiful Reader Comments
- I have been using this recipe for years, and I absolutely LOVE it!! Everyone who tries the rotis I make also loves it. I’ve done it with coconut oil instead of ghee, and it is still amazing.－Rowena
- These are awesome. I’ve made this recipe over a dozen times the last few years; it works perfectly every time and it’s not at all complicated. I often use ⅓ Indian atta flour for a more nutty taste.－Kat
- I grew up in Trinidad (Port of Spain and San Fernando); this is just brilliant!! We have a few good Trini places where we are now in Texas, but this is amazing that I found such an authentic recipe to what we grew up with and can make it at home now. Now, to be able to eat a good callaloo soup would just be epic.－Michelle
Thank you so much for your love and comments. Happy cooking!－Imma
Make-Ahead and Storage 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.
If you have leftovers, refrigerate them in an airtight container for 3-5 days. You can reheat them by steaming them gently for a few minutes.
What Goes With Buss Up Shut Paratha Roti
This version of flatbread 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
- Trinidad Corn Pie
- Chicken Roti
- Doubles (Curry Chickpeas and Spicy Flatbread)
- Chicken Pelau
- Trinidad Macaroni Pie
This blog post was originally published in July 2015 and has been updated with additional tips and beautiful photos.
Buss Up Shut Paratha Roti
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon (4g) sugar
- 2 teaspoons (9g) baking powder
- 1½ teaspoons (8-9g) salt
- 1 tablespoon (14g) ghee, butter, or oil
- 1¼ cups (300ml) warm water or slightly more
- ⅓ cup (63g) shortening or butter
- ¼ cup (60ml) oil, ghee, or melted butter for oiling the paratha
Instructions
- 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.
- 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.
- Next, place each dough ball on a heavily floured board and roll it into a circle (no need to be perfect).
- 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.
- Then, use a knife to make a single slit from the center of the dough out to the edge.
- 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.
- Repeat this process for the other 5 balls of dough. Oil each piece to prevent them from drying out.
- Cover with plastic wrap and let it rest for 2 hours or more.
- 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.
- 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.
- You have several options for 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.
Tips & Notes:
- You can add warm spices like garam masala and cinnamon or dried herbs for more flavor.
- Please don’t skip the resting times because it relaxes the gluten for tender flatbread.
- You don’t need special equipment; a crepe pan or cast iron skillet will also work.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Made this for dinner today with shrimp curry. I followed the recipe and the results were excellent roti. So nice and soft. I let the roti sit for about two hours before I started to cook them. Best roti ever!
Glad it turned out great for you, Pamela! Thanks for taking the time to share your feedback. 🙂
Hello- this looks delicious! I’m hoping to make it for my daughter lunch tomorrow, but wondered if I could leave out the dough for the whole night rather than the 2 hours indicated, and cook in the morning. What do you think?
Hi, Maritza! Yes, you could leave the dough for the whole night in the fridge and use it in the morning itself.
Awesome recipe. Mine was a great success. I used a garlic butter spread instead of butter and it was delicious. Thanks.
Hmmmm.. garlic butter makes it tastes even better! Might have to try it out sometime. Thanks for the feedback Shashu!
Absolutely delicious. Love this with with your Trinidad Chicken Roti recipe. Stunning!
Commented b4, but recently made again using 100% spelt flour, olive oil, and coconut shortening (to keep it vegan) vs the AP flour, oil, and ghee i used b4. Still tasted great. The spelt flour gave it a more hearty consistency but still kept it light and tasty
This is how we make it. A popular South Indian food and parts of Sri Lanka. We call it parrota. It’s way different than the North Indian version. Have to try making this.
I loooveeeee Roti!!! I have to try this .. tempting.. preparations seems tedious but well worth it. I might try over the weekend.
Beautiful pics!!
Yes, it is . So tasty!!!
Imma,
What are some good brands for pots/ pans and dutch oven? I need to invest tin some quality cook ware and bakeware. Kindly, tell. I plan to reorganize my kitchen. Thank you.
Hello , where do you get the pan to cook it and where would you get the ghee from ? Thank you very much
Hi Nuray,
Any fry pan would work for this recipe . I used a crepe pan , which I purchased from Amazon.
Ghee is available at most Indian Markets.
Loving this website and thank you for the recipe! 🙂 – @myguide2health (IG and YouTube).
Excellent recipe and easy-to-follow directions. My husband asks for this allllll of the time. Thanks
Thanks C.P! So glad to hear this.
You didn’t add baking powder? Did you forget to add that ingredient ?
I just did ! But it looks like it’s no updating – it’s 2 teaspoons baking powder. Will work on updating it Thanks for letting me know Miranda.
So does this recipe need baking powder? Because mine are almost finished resting and ready to bake without baking powder.
It doesn’t need it .
Thank you so much for this recipe! It turned out fantastic with our Kaala Chana last night.
Please ma’am. Trying to get my diabetics some low carb options! If you have any ideas of getting the Roti just as flaky, I would appreciate it!
Hi Stacey! Do you mean you need another butter option for the paratha ?
Dear Imma,
I think your site is amazing and well written. Keep up the good work. I am learning, not only about Caribbean recipes (I am from Trinidad) but from other countries as well..thank you for the pics as well….great job!
Hi Stella! You are too kind. Thank you so much for taking the the time to let me know.
Thanks for sharing.
Came out great, my Trini husband was quite impressed, especially after he told me while making it that people have to practice for years to get it right….. HA!! Next time I will use butter instead of ghee in between the layers, the ghee flavour was a little pungent for me. Also, a small suggestion to add the waiting time of hours to the recipe prep timeline. It was ok for us to eat at 10pm but might not be ideal for others 🙂
Thanks for sharing!
My gosh this flatbread looks incredible. What I love about it especially is how soft and buttery it looks!
Thanks Thalia.
I’m from Trinidad, it’s always nice to see our food being made elsewhere. That is one good-looking buss up shut and your technique looks just the same too! Now for me to actually make it myself!
Aww Thanks Ariel! You know it’s not as hectic as it seems. And it’s quite tasty.
Well done Imma! Paratha is no easy feat but you’ve done a spectacular job! You’re welcome at this Trinidadian’s home anytime. You bring the buss up shut and I’ll cook the curry 🙂
Thank you so much Krystal. Just let me know when ad I’ll be right over. We are going to have a BLAST!!!
I’ve always wanted to make Roti but I’ve never been game. I think you’ve convinced me to give it a try. It looks amazing.
Thanks Cristie! Roti is not that daunting.
As someone from the Caribbean who is fussy (LOL) about the roti(s) of the region, you have outdone yourself here!
Aww thank you so much Cynthia! Glad you approve.
wow again something so delicious ! many greetings from Poland
Thanks Kami! Good to hear from you again!
Look how beautifully flaky that is! We must be in sync, I just made flat bread the other day for my butter chicken! Yours looks better though, love the flakiness. 🙂
Nagi, yours look absolutely Delicious and the butter chicken-YUM!