Buss Up Shut (Paratha Roti)

Roti....I love roti of all kinds but especially Trinidad style!  Usually we buy lots and keep it in the freezer and pull out when needed.  We have been out for a few weeks now and have not yet made a trip to pick up some more.  That was the perfect excuse to try making it at home.  So this is not the dhalpuri that I love, but what the kids prefer.  I was a bit worried that it would be difficult to make and not taste that good.



I found and followed this Buss up Shut or Paratha Roti recipe on Simply Trini Cooking as best I could without all the right equipment.  The instructions were very clear and having all the pictures made it easy.



Ghee.....this is the first time I have ever used it.  I also learned how to pronounce it properly.  Say 'Gi".  As far as I understand, Ghee is what is left over after the milk solids and water have been removed from butter.  The clear liquid that remains is then solidified.  The advantage is a high smoke point.  I am not clear on the health implications yet.



It was great having my sous-chef use her muscles to roll out the roti when I cooked it.



I don't have a tawah so I used the largest skillet I had instead.  Also I used a couple of large wooden salad spoons instead of a dabla.  So, the final verdict was......fantastic!  It was much better and softer than I expected.  It was flaky.  This was definitely a good substitute for the dhalpuri!  The only thing I would try to do different is roll out the roti thinner.



Buss Up Shut (Paratha) Roti
Printable Recipe

Ingredients:

4 cups flour

6 tablespoons ghee

4 teaspoon baking powder

2 tablespoons oil

1/2 teaspoon salt

1 3/4 cups water

Directions:

1)  Sift and mix the flour, baking powder and salt. Add enough of water.  Knead to a soft dough.

2)  Form 6 balls and leave to "rest" for about 15 - 30 mins.

3)  Roll out the dough after "resting".  Spread ghee and sprinkle with flour.  Make a cut from the centre out to the edge and roll making a cone.  Press the peak and flatten the centre of the cone.   Leave to "rest" about 15 - 30mins

4)  Afterwards, roll out on a floured board.
5)  Brush the ghee on an already hot tawah or large skillet.

6)  Place the dough onto the tawah.  Spread the ghee on one side and then turn over onto the other side to cook.  Spread ghee on the other side.

7)  When cooked on both sides use a dabla or 2 large wooden spoons to break up the roti to give the ripped up, flaky appearance. You can alternatively, wrap the roti in a clean cloth and beat with you hands.

8)  The finished buss up shut ready to be served!