Buss Up Shut Paratha Roti with Ghee
A crispy, flaky Trinidadian flatbread made by layering dough with ghee or butter, then breaking it into irregular pieces for a distinctive shattered appearance. The dough is kneaded soft, rested twice to develop texture, and cooked on a tawah griddle until golden and crisp on both sides. Traditionally served warm with curries, stews, or chutneys for breakfast or lunch. This version uses straightforward hand techniques to achieve the signature 'bus up' effect without special equipment.
Ingredients
- 4 cups all-purpose flourwhole wheat flour1:1none
may absorb more water
- 6 tablespoons ghee(optional)
- 6 tablespoons butter(optional)
- 4 teaspoons baking powder
- 2 tablespoons oil
- ½ teaspoon salt
- 1 ¾ cups water
Instructions
- 1
Sift together flour, baking powder, and salt.
- 2
Add water gradually and knead into a soft dough.
- 3
Form four balls and rest for 15-30 minutes.
- 4
Roll out dough on a floured surface.
- 5
Spread ghee or butter over the dough and sprinkle with flour.
- 6
Cut from center to edge and roll into a cone shape.
- 7
Press the peak down and flatten the center.
- 8
Rest for 15-30 minutes.
- 9
Roll out again on a floured board.
- 10
Heat a tawah griddle and coat with ghee or butter using a cup.
- 11
Place dough on the hot griddle.
- 12
Spread ghee or butter on one side using the flat edge of a cup.
- 13
Flip and cook the other side, then spread ghee or butter the same way.
- 14
Once both sides are cooked golden, use a dabla to break the roti into irregular flaky pieces, or wrap in cloth and beat with hands or a rolling pin.
- 15
Serve immediately while warm.
Tips
Resting the dough twice (before and after shaping) is critical for achieving the flaky, layered texture that defines buss up shut.
Use a hot tawah and apply ghee with the flat side of a cup to ensure even browning and crispness on both sides.
Good to Know
Keep in an airtight container at room temperature for up to 2 days. Reheat on a griddle or in a dry pan briefly to restore crispness.
Prepare dough up to the second rest. Cover and refrigerate for up to 8 hours, then bring to room temperature before rolling and cooking.
Serve warm with curry, stew, channa, or chutneys. Pairs well with spiced chickpeas, potato curry, or fish.
Common Mistakes
Under-rest the dough to avoid dense, tough texture instead of flaky layers.
Use insufficient ghee to avoid dry, crumbly results.
Cook on low heat to avoid burning the exterior before the interior cooks through.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this with all-purpose flour or whole wheat?
Yes, all-purpose flour is standard. Whole wheat flour works but may absorb more water; start with 1.5 cups and add gradually. The texture will be denser.
What if I don't have a tawah?
A large cast-iron skillet or heavy-bottomed griddle works well. Non-stick pans are less ideal as they don't conduct heat as evenly for the crispy exterior.
How long does buss up shut stay fresh?
Best eaten the day it's made while still crisp. Store in an airtight container up to 2 days. Reheat briefly on a griddle to restore crispness.