Trini Buss Up Shut with More Tips and Tricks

This post is just to remind you of this delicious and versatile Trinidadian flat bread, buss up shut, also called roti in Trinidad. The recipe works, I have made it several times but I am hear to list 5 tips that I think will really help when making this.

1. Do NOT Overknead! When initially mixing your ingredients together, before forming them into 6 ball, do not over knead. If you have seen my videos, you will see that my dough isn’t perfectly smooth and that is because I mix until combined and almost use a fist to mash the dough together. Do not fold the dough over it self too many times.
2. Butter, Oil or Ghee? I personally love to use ghee the best. It is clarified butter (no milk solids) and therefore does not burn when used to fry but also still has a buttery taste. Ghee can also be used for creating the layers with phenomenal results. When ghee is not available, I always add oil to the batter, layer with butter, grease the formed cones with oil, fry with oil, them add butter to the pan when my roti is done. yes it is a lot more complicated with used both oil and butter but that’s what works for me when Ghee is not available.
3. Basting is important! Since we talked about which fat to use, I want to say how important basting is. When you roll out your dough and are about to fry it, make sure you pan is hot, add a little bit of ghee or oil in your pan and lay your dough into the pan, when you flip it over, baste the browned side with some ghee or butter. Once that side is browned, flip is over yet again, to baste that side with a bit of butter. Basting simply means using a spoon or a pastry brush to add fat to that side of your buss up shut.
4. What pan? Okay so my videos often show me using a cast iron but in all honesty, I find a non stick pan or a steel pan works the absolute best for me. The cast irons work but can be finicky because they get really hot or sometimes are not as non stick as you would hope (in the case of poorly seasoned pans). My cast irons also cause the roti to burn quicker or get darker spots quicker and more unevenly, though, they are still a fine option if non stick or steel pans are not available.
5. Let the dough rest between manipulation! After you knead the dough and combine all the ingredients together, let the dough rest for the full 30 minutes covered with a damp cloth so it does not dry out. This make rolling out the dough for the layering step so much easier. And again, let the dough rest for the full 2 hours after you have formed them into cones.

Trinidadian Buss Up Shut

Flaky unleavened flat bread. It is layers and layers of tender, flat and crispy fried dough.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Resting Time 2 hours hrs 30 minutes mins

Course Side Dish, Snack

Cuisine Trinidadian

Servings 6

Ingredients

  

• 3 cups all purpose flour
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoon salt
• 1 tablespoon ghee, butter or oil
• 1 1/4 cup warm water or slightly more
• 1/3 cup ghee, butter or oil for layering buss up shut/paratha
• 1/4 cup ghee, butter or oil for basting buss up shut/paratha

Instructions

 

• In a large bowl mix together the flour, sugar, baking powder and salt.
• Then make a well then add oil, followed by warm water, knead dough for about 1 minute to form soft and sticky dough. You can cover and optionally let your dough rest for 10 minutes before proceeding.
• Divide dough into 6 equal pieces. Set aside, covered with a drab kitchen towel and let it rest for 30 minutes
• The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.
• Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
• Using your fingers or knife rub butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
• Using a knife make a cut from the centre of the dough to the outside. Roll dough clockwise to form a cone.
• Push cone tip inwards. Place in an oil pan and cover with damp cloth. Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out and let rest for about 2 hours or more covered in the fridge.
• When ready to cook, heat up griddle, crepe pan or cast iron to medium heat. Gently flatten out each cone and roll out. Begin rolling out the dough from the centre working outwards.
• Rotate the dough out each time you roll it. Try and aim for about 10 inch circles, make sure they are thin at the edges. Gently place dough on the griddle, I used a large frying pan, but a skillet will work as well.
• Heavily oil the other side of the dough making sure you oil the edges too. Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.
• Making the ‘torn up shirt’ look can be achieved in several ways crush paratha with two spatulas while still on the griddle. Essentially squish the paratha so the flakes become visible.
• Place paratha in a large bowl with a lid and shake the heck out of it. Place in a clean cloth cover and shake it up.
• Serve warm with curry.

Keyword Buss Up Shut, Flat Bread, Paratha, roti