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.

Paratha Buss up shut wrapped in a towel and ready to enjoy

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
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storage Instructions
What to Serve
More Delicacies from Trinidad to Try

Serving up a basket full of paratha buss up shut for Trinidad comfort food

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

Sliced and rolled dough balls ready to be flattened into buss up shut

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)

Form the flatbread, slit it form a cone, and tuck in the ends

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)

Let the dough balls rest, roll them out again, and cook on a greased griddle

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.

Parathi roti for buss up shut fresh off the griddle

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

This blog post was originally published in July 2015 and has been updated with additional tips and beautiful photos