Buss Up Shut Paratha Roti Recipe

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.

Course Sides

Cuisine Caribbean

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 572kcal

Author Imma

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.

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.

Nutrition