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Buss Up Shut (Paratha-Style Roti)
Published Oct. 10, 2023
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- Total Time
- 2 hours 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 20 minutes, plus 1½ hours’ resting dough
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup/228 grams unsalted butter or ghee, warmed to soften
- 4cups/540 grams all-purpose flour, plus more for rolling
- 2teaspoons baking powder
- 1tablespoon light brown sugar
- 2teaspoons coarse kosher salt
- ¼cup unrefined coconut oil, warmed to soften
- Curry chana and beef curry, for serving (optional)
Preparation
- Step 1
Brush a small sheet pan or large plate with a generous amount of butter. Whisk the flour, baking powder, sugar and salt in a large bowl. Rub 1 tablespoon butter into the flour mixture. Make a well in the center and pour in 1¼ cups water. Using your hands, mix the dry and wet ingredients into a shaggy dough. Add more water, 2 tablespoons at a time, combining until the dough comes together into a slightly sticky, uneven ball. (You may need a total of 1½ to 2 cups water).
- Step 2
Transfer the dough to a floured work surface and knead lightly together into a ball, 1 to 2 minutes. Cut into 8 even pieces. Roll each piece into a ball and place on the greased pan. Cover with plastic wrap or a clean kitchen towel. Let rest for 1 to 4 hours.
- Step 3
In a small bowl, combine the remaining butter with the coconut oil.
- Step 4
Place a dough ball on a lightly floured work surface and dust the top with flour. Using a rolling pin, pat the dough down, then roll into a 5-inch round. Use a sharp knife to cut a single slit from the middle of the circle to the edge. Very generously spread the butter mixture on the surface, leaving ½ inch rim. Starting from one edge of the slit, tightly roll the dough clockwise onto itself to form a cone. Lift the cone with the larger end facing up, fold the edges of the cone over and pinch to seal. Place the sealed end down on your work surface and push the tip of the cone inwards and down to make a depression in the top and slightly flatten the dough. Return the dough to the greased pan, brush with the butter mixture and cover. Repeat with the remaining dough, keeping the dough rounds covered as you work. Allow the dough to rest for 30 minutes.
- Step 5
Place a piece of dough on a floured work surface, ideally next to the stove, and sprinkle flour on top. Roll into a 9-inch round, turning the dough an inch clockwise after each roll to maintain its round shape.
- Step 6
Heat a 10- to 12-inch nonstick or well-seasoned steel skillet over medium. Brush the pan with the butter mixture, place the dough round in the pan and cook until the surface looks dull and the dough begins to puff, 30 to 60 seconds. Brush the surface of the dough lightly with the butter and flip to cook the other side for another 30 seconds. Brush again with the butter and flip until light golden brown spots appear on the bottom, about 30 seconds. Brush lightly with the butter and flip again, putting the edges in direct contact with the pan to cook the rim, about 20 seconds.
- Step 7
Once the edges are cooked, tear up the roti while in the pan by clapping and crushing it together between two spatulas. Repeat this motion until the roti layers break apart and the cooked roti looks like a torn shirt. You can also do this step by transferring the cooked roti to a bowl with a lid and shaking vigorously or by clapping the roti in a clean kitchen towel. Move the roti to a plate lined with a clean kitchen towel and cover to keep warm.
- Step 8
Repeat the rolling, cooking and tearing process with the remaining dough pieces, wiping out the skillet after each is cooked. Serve warm with curry chana and beef curry.
Private Notes
Cooking Notes
Steps 4 & 5 are very hard to follow. I can't picture the rolling into a cone, then flattening, then rolling again. What's the point of all the different rolling shapes? Why not just fold the dough and roll a few times?
This is Trinidadian style, the other video is Indian paratha. A better video for the recipe. https://www.youtube.com/watch?v=woQeVvWF-uI
This was helpful: https://www.youtube.com/watch?v=G8BSGywfRMs
When I make paratas or roti, even if it's not the recipe, I add a little yeast. They're lighter and delicious.
The cone technique is how they traditionally do roti in Trinidad - completely legitimate - but it’s basic lamination of the dough: however you do it, you need to create layers of buttered dough. You could do it by just folding it multiple times. The “tearing” technique is unique though and it adds to the enjoyment of the roti.
I use olive oil. I don't use butter.
My rating is 4 stars instead of 5 only because the cone step was so confusingly written. Until there’s a video accompanying this recipe, search YouTube for “buss up shut” to see a demonstration of the technique.
Difference between unrefined and refined coconut oil: https://www.eatingwell.com/article/7948060/difference-between-refined-and-unrefined-coconut-oil/ Although you can substitute one for the other, the refined does not taste of coconut and the unrefined does.
In the Caribbean, roti (wraps) are made out of yellow split pea flour. Not wheat flour. Can your recipe developers weigh in on how to make authentic roti, please? Rotis on Grenada resembled burritos with curried conch or goat inside. Doused with Caribbean hot sauce made with scotch bonnets. Please research rotis from Grenada & share the recipes. I watched the women put the dough/batter on a hot, flat surface. Then they'd smear it in a circle to cook each side. Then wrap curry inside.
What is the difference between refined and unrefined coconut oil? I finely found some but come home to find the recipe calls for unrefined!
“Rub 1 tablespoon butter into the flour mixture” — what does this mean? I didn’t even make it to the confusing cone part. :D
Drop the tablespoon of butter into the butter and start squeezing and rubbing it around, working into the flour with your fingers until it's incorporated (like you're making pastry if you've done that)--it should end up looking a little more crumbly than when you started.
Thank you, Roxane, for that video. I absolutely couldn't figure out the written directions after making the cone - a picture really is worth a thousand words. And Jean Jacques - do you dissolve the yeast in the water, or what? I really appreciate this comments section!
don't be put off by comments re written directions, i was able to understand them, you might too
Just look up metemgee on Instagram to learn how to make the cone to laminate the dough. Super easy.
Thanks for the link to the video! Makes it easy to understand. Here's an updated link that jumps to the cone rolling bit of the video at 1:32: https://youtu.be/G8BSGywfRMs?t=93
Halved the recipe but otherwise followed exactly. Watched a video on folding. Very easy to do. Tasted incredible.
We’ve got coconut allergies to consider; is there a substitute for this? Thank you!
Try artificial coconut extract with vegetable oil.
Not really, but thank you for replying. It can not have coconut in it.
Just use more butter/ghee!
If you carefully read the section about rolling it into the cone it’s not that complicated and it doesn’t sound hard at all. Read it a couple of times if it doesn’t make sense. Or practice it with a piece if paper cut into a circle.
Is there something I can use other than coconut oil?
More butter/ghee.
Traditional Trini roti are made with a layer of finely chopped dal inside, which turns it into such a production I end up giving up. This was a fantastic and much easier recipe. Thank you so much!
When I make paratas or roti, even if it's not the recipe, I add a little yeast. They're lighter and delicious.
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