Buss Up Shut Paratha Roti
Buss Up Shut Paratha Roti. This Trinidad and Tobago version of paratha-style roti is super soft, delightfully messy, and insanely 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’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.
Content…How to Buss Up Shut |
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 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
- Dry Ingredients – All-purpose flour works just fine for this yummy Trinidad bread. A teaspoon of sugar gives it a subtle sweetness, and baking powder is the leavening agent. Salt is the most famous flavor enhancer.🧂
- Ghee – Clarified butter is the traditional ingredient used to create flaky layers in this bread, but regular butter works too.
- Cooking Oil – You’ll need butter, shortening, or oil to grease your pan while cooking the buss up shut.
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
- Spices. You can add warm spices like garam masala or cinnamon if you choose.
- Herby. Add crushed, dried herbs if you so desire. 🌿
- Dessert. While it’s usually served alongside a curry (perfect for dipping), you could sprinkle it with powdered sugar for a crepe-like roti dessert.
- Leave it whole and fill it like a burrito without bussen it up.
Tips and Tricks
- Don’t skip the first rest. Resting the dough relaxes the gluten, makes it easier to work with, and produces tender paratha.
- Don’t skip the second rest, either! Let your buss up shut rest for at least 2 hours (and up to 4 hours) the second time. That’s what makes the layers pronounced and keeps the dough tender. Trust me on this one; it’s worth the wait!
- I used a crepe pan to make paratha, but you don’t need special equipment. A cast iron skillet will also work. 🍳
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
- 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 Recipe
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:
- Don’t skip the first rest. Resting the dough relaxes the gluten, makes it easier to work with, and produces tender paratha.
- Don’t skip the second rest, either! Let your buss up shut rest for at least 2 hours (and up to 4 hours) the second time. That’s what makes the layers pronounced and keeps the dough tender. Trust me on this one; it’s worth the wait!
- I used a crepe pan to make paratha, but you don’t need special equipment. A 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.
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!!
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
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
That is what I am worried about happening to me. I look forward to hearing what advice Immaculate Bites.
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!
Glad it worked out well for you. Thanks so much.
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
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!!
Fantastic!! I am so glad this was a hit with your family, Alex! Thanks for stopping by!
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!
*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!
Hi, I’ve run out of all purpose flour. Can I use self raising flour instead and leave off the baking powder ingredient?
Yes you may. Cut back on the salt as well.
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!
YAY! So happy to hear it worked out well for you. Thanks for taking time out to share your thoughts with us. Stay safe !
I would like to do this for entertaining, could you make before hand and then reheat?
These don’t keep well .It’s best made the day of the event.
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
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!
Sorry I missed this one. You would have to have your husband finish it off.
Absolutely delicious. Love this with with your Trinidad Chicken Roti recipe. Stunning!
Amazing recipe! Thanks for sharing!! I grew up in Jamaica with this kind as well as dhal roti, brings back fond memories 🙂
Memories are such a great tie to food. That makes me very happy to know that, Naomi!
Tried this today and wow… PERFECTION! I used butter and coconut oil. The rotis were flaky, butteryand just pure deliciousness! Thanks for a great recipe.
You’re welcome. Glad you like it. And thank you for stopping by.
I’ve never tried to make Dhalpuri from Trinidad and Tobago though. I find the process of making that roti to be intimidating. By chance would you be exploring that roti as well? I would love for the assist!
I’m from Trinidad and Tobago and I grew up making buss up shut. I love how you broke it down into steps with pictures, I love your site and I thank you for showcasing our culture. I’m so proud and happy to see this. Thank you!
Thank you for the feedback. Happy Monday!
This recipe was spot on.
Awesome 🙂 !
The recipe for 5 out of 5. Fantastically simple and tasty dish. Now I often cook it for myself and my family.
Can milk be substituted for water? Does milk not make finished product softer?
I did not see baking powder in the ingredient list, did I just miss it?
No you didn’t . Recipe updated. Thanks for bringing this to my attention.
Just made this for dinner with some curry chicken. Best roti recipe I’ve tried. The texture is perfect!
Woohooo! Thank you for the wonderful feedback, Rebekah.
Hi
I tried this for the first time the other and they came out really great and tasty …Thanks or a great recipe
Glad it turned out great for you, Anthony! And thanks for taking the time to share your feedback. Have a great day!
I need shortening, oil, butter and ghee? Or either
That’s 1 tbsp ghee butter OR oil, 1/3 cup shortening OR butter and ¼ cup either oil, ghee, melted butter for basting/oiling the paratha
So I finally made it and I was so MAD…that the dough kept sticking to the rolling pin. People…flour…is your friend. Lightly dust the side you are rolling if it keeps sticking. Then oil that sucker. I used a paintbrush. What came out once I figured it out is this light airy thing…that melts. I made the chicken roti with sweet potato instead of white ones and added carrots, also mashed sweet potato and chickpeas to make the sauce thicker…LAWD. Good Stuff Immi. You never let anyone tell you any different. You are a blessing and you make me look like Ramsey. Do you have a book I can buy?