top of page

Trinidadian Buss Up Shut (Roti) Recipe: Flaky, Delicious Perfection

Writer's picture: undefined

If you've ever experienced the vibrant culinary scene of Trinidad and Tobago, then you know that "Buss Up Shut" (also known as paratha roti) is a beloved staple. Its flaky, soft layers make it the perfect accompaniment to curried meats, vegetables, or just a delicious bite on its own. The name "Buss Up Shut" comes from its resemblance to a “busted-up shirt” due to its torn and flaky texture.


Trinidadian Buss Up Shut (Roti) Recipe

In this article , I’ll walk you through how to make this mouthwatering roti at home, bringing a taste of

Trinidad right to your kitchen!


Ingredients:

  • 4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 ½ cups water (approximately)

  • ¼ cup ghee or vegetable oil

  • ¼ cup butter (softened)

  • 1/4 cup vegetable oil (for brushing)

  • Flour (for dusting)


Equipment:

  • Rolling pin

  • Tawa (or a large, flat skillet)

  • Kitchen towel


Instructions:

Step 1: Make the Dough

  1. Mix the dry ingredients: In a large mixing bowl, combine flour, baking powder, and salt.

  2. Add water: Gradually add water to the dry ingredients, kneading to form a soft, smooth dough. The dough should not be too sticky or too dry.

  3. Rest the dough: Cover the dough with a damp kitchen towel and let it rest for 30 minutes. This will help the dough relax, making it easier to roll out later.


Step 2: Shape the Dough

  1. Divide the dough: After resting, divide the dough into 6-8 equal pieces and shape them into small balls.

  2. Roll out the dough: Lightly dust your work surface with flour. Roll each dough ball into a thin circle (about 6 inches in diameter).

  3. Layer with fat: Spread a thin layer of softened butter over the rolled dough, then lightly sprinkle flour. Fold the dough into thirds, then fold again into a fan or triangle shape. Repeat with all dough balls.


Step 3: Cook the Roti

  1. Heat the tawa: Place the tawa or skillet on medium-high heat. Brush the surface lightly with oil or ghee.

  2. Roll again: Take each folded dough piece and roll it back out into a thin circle, about 8 inches wide.

  3. Cook on the tawa: Place the rolled dough onto the heated tawa. Cook for about 1-2 minutes on each side, brushing the surface with oil and flipping until light brown spots appear.

  4. Buss it up: Once the roti is cooked and removed from the tawa, use two forks or a clean kitchen towel to “buss up” (crumple) the roti, creating the signature torn, flaky texture.


Step 4: Serve and Enjoy

Your Buss Up Shut is ready to be served! This flaky roti pairs beautifully with Trinidadian curry chicken, channa and aloo (chickpeas and potato), or any of your favorite Caribbean-style stews.


Tips for Perfect Buss Up Shut:

  • Resting the dough is crucial. It ensures the dough is soft and pliable, which is key to achieving the flaky texture.

  • Ghee vs. oil: Traditional recipes use ghee (clarified butter) for its rich flavor, but you can substitute it with vegetable oil if desired.

  • Work fast: Once you remove the roti from the tawa, "buss it up" quickly while it's still hot to achieve the flaky, layered texture.



Mastering the art of Buss Up Shut is like learning to dance; it takes a little practice, but the results are so worth it. Whether you're enjoying this roti with friends and family or serving it as part of a Caribbean-inspired dinner party, you'll love how the delicate layers melt in your mouth with every bite.

If you try this recipe at home, let me know how it turns out! Happy cooking!


Do you love Caribbean recipes like this? Follow me on Caribbean EMagzine for more delicious island-inspired dishes!




Comments


bottom of page