BUSS UP SHUT
In Trinidad, we affectionately refer to parathas as "buss-up shut," which translates to "busted-up shirt." This playful name comes from the roti’s unique appearance, resembling a well-worn shirt with its flaky, torn layers. Buss Up Shut is made by rolling out the dough and then cooking it on a hot tawa, resulting in a soft and silky texture that’s perfect for soaking up rich curries and stews. Join me as I share my favorite recipe for this beloved roti.
INGREDIENT DETAILS
- Flour (4 cups plus more for dusting): All-purpose flour is typically used for its versatility and ability to create a soft, pliable dough. The extra flour for dusting prevents sticking during kneading and rolling.
- Baking Powder (1 tsp): This leavening agent helps make the dough light and airy, contributing to the desired texture of the roti. It allows the layers to puff up slightly during cooking.
- Water (1 1/3 cups, room temperature): Water is essential for hydrating the flour and activating the gluten, which gives the dough its structure. Using room temperature water helps the dough come together more easily.
- Oil (1/2 tbsp for the dough and 2/3 to 1 cup for frying): Oil adds moisture and richness to the dough. The larger quantity is used for frying, ensuring the roti cooks evenly and prevents sticking to the cooking surface.
- Salt (1/2 tsp): Salt enhances the flavor of the dough and balances the overall taste of the roti.
- Butter (1/2 cup, at room temperature for spreading): Butter adds richness and flavor to the roti. Spreading it between layers helps create the characteristic flaky texture of Buss Up Shut.
These ingredients come together to create a delicious, soft, and flaky flatbread that pairs perfectly with various dishes.
INGREDIENTS & ALTERNATIVES
- Flour (4 cups plus more for dusting):
- Whole Wheat Flour: For a healthier version with more fiber.
- Gluten-Free All-Purpose Flour: For a gluten-free option (ensure it contains a binding agent).
- Baking Powder (1 tsp):
- Baking Soda: Use 1/4 tsp baking soda with 1/2 tsp vinegar or lemon juice to create a similar leavening effect.
- Self-Rising Flour: If using self-rising flour, omit the baking powder and salt, as it's already included.
- Water (1 1/3 cups, room temperature):
- Milk: For a richer flavor and softer texture, use room temperature milk (dairy or plant-based).
- Oil (1/2 tbsp for the dough and 2/3 to 1 cup for frying):
- Butter or Margarine: Use melted butter or margarine for a richer flavor in the dough.
- Coconut Oil: A good alternative for frying, adding a subtle coconut flavor.
- Salt (1/2 tsp):
- Sea Salt or Kosher Salt: These can be used interchangeably. Adjust the quantity to taste, as they may have different saltiness levels.
- Butter (1/2 cup, at room temperature for spreading):
- Ghee: For a dairy-free alternative, use ghee, which provides a similar richness.
- Plant-Based Butter: A good vegan option that can mimic the taste and texture of traditional butter.
These alternatives can help you customize the recipe to fit dietary preferences or ingredient availability while still achieving a delicious Buss Up Shut.
Buss Up Shut is a deliciously soft and silky Trinbagonian roti known for its soft, layered texture. Made from simple ingredients like flour, baking powder, and butter, it’s kneaded and rolled into thin discs, then cooked on a hot tawa until golden. Traditionally served with curries or stews, this versatile flatbread is perfect for scooping up flavorful dishes, making it a beloved staple in Caribbean cuisine.
- 4 - cups flour plus more for dusting
- 1 - tsp baking powder
- 1 1/3 - cup water (warm (just above room temp))
- 1/2 - tbsp oil (for the dough)
- 1/2 - tsp salt
- 1/2 - cup butter (at room temperature for spreading)
- 2/3 - to 1 cup oil (for frying)
- 1 - In a large mixing bowl, combine flour, baking powder, and salt.
- 2
- Gradually add water while mixing to form a dough (it will be sticky at first).- 3
- Dust your kneading surface generously with flour and knead the dough until smooth, adding small amounts of flour as needed.- 4
- Once smooth, oil your hands, shape the dough into a ball, and cover with a damp tea towel or paper towel. Let rest for 45 minutes to 1 hour.
- 5
- After resting, divide the dough into 5-6 balls, depending on the size of your tawa or skillet.
- 6
- Roll each ball into smaller balls, then roll out to 1/3 of its size. Spread generously with butter, sprinkle lightly with flour, cut down one side, and roll into a cone shape. Fold the base to form a ball again, pressing in the top with your thumb.
- 7
- Allow the shaped dough to rest for another 15-20 minutes.- 8
- Preheat your tawa or skillet over medium heat.- 9
- Roll out each dough ball on a floured surface, flipping occasionally until thin (be careful not to tear).- 10
- Grease the tawa or skillet with oil using a brush or the base of an enamel cup.- 11
- Carefully lift the rolled dough and place it on the tawa.
- 12
- Cook for 10-15 seconds then flip using a dabla or the handle of a cooking spoon. Brush oil over the of roti using enamel cup or silicone brush and flip again. Repeat on the other side.
- 13
- Cook each roti for about 30 seconds on either side. Gather the roti using the dabla; the roti should look slightly crumpled like a piece of clothing the gently beat roti lightly (this helps to separate the layers.)- 14
Remove roti from tawa, wrap in a clean dry towel and cover with another towel and repeat with remaining dough. Once roti has rested for a few mins you can work with tea towel to further loosen layers.
- 15
Serve hot with your favorite curries and talkaris.Note- Kneading the Dough: Be patient when kneading. The dough should become smooth and elastic. If it feels too sticky, add small amounts of flour as needed, but avoid adding too much, as it can make the roti tough.
- Resting Time: Allowing the dough to rest is crucial. It gives the gluten time to relax, making it easier to roll out and resulting in a softer texture.
- Rolling Out: When rolling out the dough, ensure your surface is well-floured to prevent sticking. Roll gently to achieve an even thickness, but be careful not to tear the dough.
- Cooking Temperature: Preheat your tawa or skillet on medium heat. If it's too hot, the roti may burn on the outside while remaining raw inside. Adjust the heat as necessary.
- Flipping the Roti: When flipping the roti, use a dabla, spatula or your hands (if comfortable) to ensure it's cooked evenly on both sides. The roti should puff up slightly as it cooks.
- Storing Leftovers: If you have leftover roti, store it in an airtight container or wrap it in foil to keep it soft. Reheat gently in a skillet or microwave before serving.
- Serving Suggestions: Buss Up Shut pairs beautifully with a variety of dishes, including curries, stews, and vegetable dishes. Don’t hesitate to explore different flavor combinations!
These notes will help ensure a successful and enjoyable cooking experience while making your Buss Up Shut!
buss up shut, roti, paratha, paratha roti, - 2