5 Easy Secrets for Bold, Flavorful Family Meals, everytime! DOWNLOAD
  • Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Types / Caribbean

Buss up shut paratha roti

Jump to Recipe Jump to Video Print Recipe
Author: Imma Published:7/08/2015Updated:4/07/2021
FacebookTweetPin8.5kYummlyEmail5Shares8.5k

Jump to Recipe    Print Recipe 

Buss up shut paratha roti- A Trinidad version – Super Soft, Messy and Tasty . Pair it with Channa Curry and Aloo or Trinidad chicken roti.

Paratha Buss up shut

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.

Paratha roti buss up shut

 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.

IMG_9029

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.

 Paratha roti Buss up shut

The goal while making this is achieve a slightly crisp exterior, with small patches of light browning

Paratha roti

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. 

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

Paratha roti Buss up shut

Enjoy!

Looking for more recipes? Follow on...
My Newsletter
Print

Buss Up Shut Paratha Roti Recipe

Buss Up Shut Paratha Roti - a Trinidad version that is Super Soft, Messy and Tasty. Pair it with Channa Curry and Aloo or Trinidad Chicken Roti.
4.88 from 24 votes
Prep: 45 mins
Cook: 15 mins
Total: 1 hr
Caribbean
Servings 6

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:

Calories: 408kcal (20%)| Carbohydrates: 48g (16%)| Protein: 6g (12%)| Fat: 20g (31%)| Saturated Fat: 12g (75%)| Cholesterol: 52mg (17%)| Sodium: 675mg (29%)| Potassium: 66mg (2%)| Fiber: 1g (4%)| Vitamin A: 315IU (6%)| Calcium: 12mg (1%)| Iron: 2.9mg (16%)
Author: Imma
Course: Sides
Cuisine: Caribbean
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram
Nutrition Facts
Buss Up Shut Paratha Roti Recipe
Amount Per Serving
Calories 408 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 52mg17%
Sodium 675mg29%
Potassium 66mg2%
Carbohydrates 48g16%
Fiber 1g4%
Protein 6g12%
Vitamin A 315IU6%
Calcium 12mg1%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

IMG_1879

IMG_1880 IMG_1884 IMG_1885 IMG_1889 IMG_1900 IMG_1902 IMG_1904 IMG_1907 IMG_1950 IMG_1981 IMG_1988 IMG_1994 IMG_1999 IMG_2004

Paratha roti Buss up shut

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Rick Ford says

    Posted on 11/13 at 5:29AM

    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

    Reply
  2. DAVID BURNS says

    Posted on 3/24 at 2:37PM

    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.

    Reply
    • Immaculate Bites says

      Posted on 3/25 at 1:40AM

      You’re welcome, David! 🙂

      Reply
  3. Max says

    Posted on 3/9 at 8:58AM

    5 stars
    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.

    Reply
    • Immaculate Bites says

      Posted on 3/16 at 8:24PM

      Thank you, Max! Share with me when you’ve tried my other recipes as well. Would love to hear about it! 🙂

      Reply
  4. Allison says

    Posted on 2/14 at 6:36AM

    Wow this recipe sounds good so excited to try it on Monday…thanks in advance ☺

    Reply
    • ImmaculateBites says

      Posted on 2/14 at 5:27PM

      Do let us know how it works for you.

      Reply
  5. Lerato Molepo says

    Posted on 12/28 at 9:01AM

    I love this roti is delicious

    Reply
    • ImmaculateBites says

      Posted on 12/28 at 9:43AM

      Thanks so much!

      Reply
  6. Maria R says

    Posted on 12/3 at 2:50PM

    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!!

    Reply
    • ImmaculateBites says

      Posted on 12/4 at 4:52AM

      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

      Reply
  7. Et Jorge says

    Posted on 10/23 at 12:53AM

    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

    Reply
    • Sasha says

      Posted on 12/29 at 7:58PM

      That is what I am worried about happening to me. I look forward to hearing what advice Immaculate Bites.

      Reply
  8. Diane says

    Posted on 10/13 at 4:07PM

    5 stars
    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!

    Reply
    • ImmaculateBites says

      Posted on 10/15 at 8:01PM

      Glad it worked out well for you. Thanks so much.

      Reply
  9. Elisa Carey says

    Posted on 8/13 at 5:33PM

    5 stars
    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

    Reply
  10. Alex says

    Posted on 5/28 at 6:59PM

    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!!

    Reply
    • ImmaculateBites says

      Posted on 5/28 at 8:03PM

      Fantastic!! I am so glad this was a hit with your family, Alex! Thanks for stopping by!

      Reply
  11. Angie Maniam says

    Posted on 4/29 at 11:01AM

    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!

    Reply
    • ImmaculateBites says

      Posted on 4/30 at 1:58AM

      *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!

      Reply
  12. Michelle says

    Posted on 4/9 at 5:24AM

    Hi, I’ve run out of all purpose flour. Can I use self raising flour instead and leave off the baking powder ingredient?

    Reply
    • ImmaculateBites says

      Posted on 4/9 at 10:54AM

      Yes you may. Cut back on the salt as well.

      Reply
  13. Tanz says

    Posted on 3/27 at 2:38PM

    4 stars
    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!

    Reply
    • ImmaculateBites says

      Posted on 3/29 at 11:52AM

      YAY! So happy to hear it worked out well for you. Thanks for taking time out to share your thoughts with us. Stay safe !

      Reply
  14. Jess says

    Posted on 3/4 at 7:53AM

    I would like to do this for entertaining, could you make before hand and then reheat?

    Reply
    • ImmaculateBites says

      Posted on 3/8 at 3:50PM

      These don’t keep well .It’s best made the day of the event.

      Reply
      • Cindy says

        Posted on 4/2 at 7:47PM

        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

  15. Ashlee says

    Posted on 12/11 at 9:18AM

    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!

    Reply
    • ImmaculateBites says

      Posted on 12/13 at 5:40AM

      Sorry I missed this one. You would have to have your husband finish it off.

      Reply
Older Comments
Newer Comments

Primary Sidebar

  • Southern
  • African
  • latin fusion
  • comfort food

favorites...

a bowl of gumbo dish with a spoon to scoop it out

Gumbo Recipe (Plus Video)

Southern Baked Mac and Cheese with evaporated milk

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

best thanksgiving desserts

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean
  • Southern
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Copyright © 2022 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!

    Share this ArticleLike this article? Email it to a friend!

    Email sent!