📝 About This Recipe
Experience the ultimate Caribbean comfort food with this flaky, buttery, and irresistibly soft Paratha Roti. Known affectionately in Trinidad as 'Buss Up Shut' because its shredded appearance resembles a 'busted-up shirt,' this bread is the gold standard for soaking up rich curries. Its secret lies in the delicate process of layering fats and rhythmic 'clapping' of the dough to create hundreds of paper-thin, melt-in-your-mouth layers.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (plus extra for dusting)
- 3 teaspoons Baking powder (ensures a light rise)
- 1 teaspoon Salt (fine sea salt preferred)
- 1 teaspoon Sugar (helps with browning)
- 1.5 cups Warm water (adjust as needed for a soft dough)
- 1 tablespoon Vegetable oil (added to the initial mix)
The Layering (Loya) Fat
- 1/2 cup Ghee (clarified butter, softened)
- 1/4 cup Salted butter (softened; mixed with ghee for flavor)
- 2 tablespoons Vegetable oil (for brushing the tawa/griddle)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
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2
Make a well in the center and add 1 tablespoon of oil and most of the warm water. Using your hand or a wooden spoon, gradually incorporate the flour into the liquid.
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3
Knead the dough for about 5 minutes until it is smooth and elastic. The dough should be soft and slightly tacky, but not sticking to your hands. Cover with a damp cloth and let rest for 30 minutes.
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4
After resting, divide the dough into 6 to 8 equal-sized balls (loyahs). Lightly flour your work surface.
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5
Roll one ball out into a thin circle, roughly 8-10 inches in diameter. Don't worry if it's not a perfect circle.
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6
Generously spread a layer of the softened ghee/butter mixture over the entire surface of the rolled-out dough. Sprinkle a tiny pinch of flour over the fat.
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7
Using a knife, make a single cut from the center of the circle to the outer edge. Roll the dough tightly clockwise to form a cone shape.
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8
Tuck the ends of the cone into the center (top and bottom) to create a rounded ball again. Repeat for all dough balls. Cover and let these 'loyahs' rest for at least 30 more minutes—this is crucial for the layers to set.
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9
Heat a tawa, cast-iron griddle, or large flat skillet over medium heat. Lightly grease with a bit of oil.
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10
Take one rested cone-ball and gently press it down. Roll it out again into a 10-inch circle, being careful not to press too hard so the layers stay distinct.
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11
Place the roti on the hot griddle. Cook for about 30-45 seconds until small bubbles appear on the surface.
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12
Flip the roti and immediately brush the cooked side with the ghee/butter mixture. Cook for another 30-40 seconds.
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13
Flip again, brush the other side with ghee, and cook for 20 seconds. The roti should have light golden-brown spots.
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14
While still on the heat, use two spatulas (or wooden spoons) to 'clap' or crush the roti from the edges toward the center. This breaks the layers apart and creates the 'busted' texture.
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15
Remove from heat and immediately place in a container lined with a clean kitchen towel or foil to keep it soft and warm. Repeat with remaining dough.
💡 Chef's Tips
The secret to softness is the resting time; never skip the 30-minute rests or the dough will be tough. Use warm water (not cold) to help activate the gluten and keep the dough pliable. If you don't have ghee, you can use a mix of butter and oil, but ghee provides the most authentic flavor and higher smoke point. When 'clapping' the roti, do it while it's hot; if it cools, the layers will set and won't shred as easily. Keep the finished rotis wrapped in a cloth inside a sealed container to steam slightly, which ensures they stay soft for hours.
🍽️ Serving Suggestions
Serve alongside a piping hot Trinidadian Goat Curry or Chicken Curry. Pair with 'Channa and Alu' (chickpeas and potatoes) for a classic vegetarian meal. Enjoy with a side of spicy Mango Talkari or Mother-in-Law (pepper sauce). Wash it all down with a cold glass of Sorrel juice or a Mauby drink. Use the shredded pieces to scoop up Pumpkin Talkari or sautéed Spinach (Bhaji).