Buss up Shut (Paratha Roti)
Buss up Shut or Paratha Roti is the third type of roti that I'm posting for you all. This, in my opinion, is the most favoured among the four types of roti, probably because Dhal puri (the fourth roti ) has too much work involved and the other two, Sada and Dosti, are generally eaten for breakfast or dinner. But Buss up Shut, is the one used for weddings and special occasions in Trinidad and Tobago.
Although the popular belief is that, to enjoy a good buss up shut you have to go to an Indian Wedding, this has changed; now you can enjoy a hot, silky, buss up shut at any kind of wedding, christening or birthday party. That just goes to show how much we Trinidadians love buss up shut or is it that we don't like to cook sometimes? I remember last "Arrival Day" (celebrated May 30th) every roti shop was busy (it didn't have place to stand up) and there was a long line of people waiting to order buss up shut with a long list of sides (bodi, pumpkin, ochro, curry chicken, curry goat, curry shrimp, curry mango...you name it ,well... not curry beef ). But wait, if I could talk about the long lines then I had to be in the line also ....hmmm..
Although the popular belief is that, to enjoy a good buss up shut you have to go to an Indian Wedding, this has changed; now you can enjoy a hot, silky, buss up shut at any kind of wedding, christening or birthday party. That just goes to show how much we Trinidadians love buss up shut or is it that we don't like to cook sometimes? I remember last "Arrival Day" (celebrated May 30th) every roti shop was busy (it didn't have place to stand up) and there was a long line of people waiting to order buss up shut with a long list of sides (bodi, pumpkin, ochro, curry chicken, curry goat, curry shrimp, curry mango...you name it ,well... not curry beef ). But wait, if I could talk about the long lines then I had to be in the line also ....hmmm..
Buss up shut with Curry Chicken, Channa and Aloo (the chicken had just the right amount of pepper)
Anyhow back to the post, buss up shut is simple to make with common ingredients in any kitchen. Once you learn the technique, people may wonder where in Trinidad you're from but you could keep it a secret and don't say I showed you how to make it real Trini style. All you have to do now is learn how to make Curry Chicken and Channa and Aloo and you could open a roti shop somewhere in New York and "yuh in bizness" haha!!!. Here's Buss up Shut or Paratha Roti.
BUSS UP SHUT (PARATHA ROTI)
6 tbsp. Ghee, butter (Ghee is clarified butter)
4 tsp. baking powder
1/2 tsp. salt
1 3/4 cups water
Sift and mix the flour, baking powder and salt. Add enough of water. 
Knead to a soft dough.
A soft dough is formed. 
Form four loyas or balls and leave to "rest" for about 15 - 30 mins.
Roll out the dough after "resting".
Spread butter or 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
Afterwards, roll out on a floured board
Place the dough onto the tawah
Spread the ghee or butter on one side usingthe flat edge of the cup, then turn over onto the other side to cook.
Spread butter or ghee on the other side the same way.
When cooked on both sides use a dabla 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 or bailna.
The finished buss up shut ready to be servedNote: Arrival Day - Holiday, better known as Indian Arrival Day celebrates the arrival of the first East Indians to Trinidad and Tobago. It is celebrated on the 30th of May.
September 9, 2008 3:22 PM
Looks pretty good! That step where you make a cone of the dough and then press it down - what is the purpose?
September 9, 2008 4:01 PM
Similar to flaky pastry, this step helps to fold the butter into the dough completely; it makes it easier to flake apart, when it is mashed up in the final step.
November 8, 2008 8:31 PM
How long do you knead the flour? I think I kneaded my dough for too long.. it was pretty stretchy.
November 10, 2008 10:39 PM
W The flour has to be kneaded soft . If you kneaded the flour and it was stretchy and soft then you did it correctly. It may be a little unmanageable if you never kneaded flour this soft but soon you will get the hang of it. It is not how long you knead the flour but rather how soft you knead it. Thank you for your comment :^)
November 23, 2008 10:17 AM
I enjoyed the way you explain everything & lead us through the steps. I would love to make this but wish I could smell all the spices in your blog:) Nice post & very informative.
November 25, 2008 12:45 PM
oh man, this looks fantastic. i love roti, and our trinidadian friend used to feed me up with it after my babies were born. love your explanations, too. thanks so much!
December 9, 2008 2:45 AM
I am soo happy to have stumble upon your site. What started out as a search for dhal puri roti recipe, ended up with your awesome blog. I love your step by step and I am going to try every one of your recipes (ingredients permitting) “I’m in heaven” as Frank Sinatra says. P.s. I live in Canada I'm seriously deprived of Caribbean soul food. I look forward to more of your delish morsels.
January 8, 2009 10:11 PM
Thank you so much for this recipe! I just did a google search for "buss up" and came across your blog! My husband is from Trinidad and I have learned much from his mother, but I am not able to see her enough to learn all I would like to. (We live in NY.) When she was last here, I learned to make dal puri (spelling?) The dal puri is good, but it's a lot of work, and I like the buss up much better anyway. My husband doesn't care which - just wants some food like home! :) This recipe came out great for me but I had a little trouble rolling the roti out once I added the butter and did the "cone" step. I served it with curry chicken and potatoes. My husband was excited to get some roti and he enjoyed it a lot. Your blog is my new secret in the kitchen! Thank you again!!
January 9, 2009 12:15 AM
Well Mrs wishfuleyes I am glad that the roti came out superbly. This blog, I might add, is my labour of love and the journey has now started. I have a long way to go. Thank you for your support. Without comments like yours and many others I would not be where I am today. Thank you once again and do pass by often for more Trini recipes.
January 12, 2009 2:08 PM
Thanks for your kind comments! I was wondering if you know how to make "aloe pie." I'm not sure if that is the correct spelling, but that's how it sounds when I hear it. Anyway, my mother-in-law always makes those for us to bring on the plane when we're leaving Trinidad. I would love to learn how to make them! I can't wait to try your pastelles! I don't care for those because of the olives, but I will make them for my hubby. :) Also, he likes "Areupas." Again, I'm unsure of the spelling, but that's how it sounds to me. You have no idea how grateful I am for this blog! I agree that there aren't enough Trini recipes out there and I need more variety in my kitchen! I can cook all kinds of American food, but I have a lot to learn about West Indian cooking! Bye for now!! -Aimee
January 12, 2009 6:22 PM
I'm glad you're enjoying my posts. I did the Aloo pies already and it is in the Menu on the right column under Breads and Pastries.
As for the Arepas I haven't done those as yet but it's in the plans for this year so look out for it.
The recipe for the pastelles is very flexible and the olives could be omitted because they are optional.
I personally do not like the optional ingredients in my pastelle; I like mine simple and traditional, so go ahead, make those pastelles and enjoy a few.
Also if you want to learn about the proper spelling of some of our Trini words you can check out the Trini dictionary. Hope this helps :^)
May 8, 2009 11:16 PM
Thanks so much for the recipes. I wish you could make Youtube videos that would be super super great. I am using youtube to learn how to cook but there are hardly any carribean recipes and all the roti recipes are from India, they make there's different than Trini's. Please consider it. Please.
May 9, 2009 12:23 AM
Youtube! Now that's a great idea. I will consider it. Thanks.
May 13, 2009 8:59 AM
Thank you sooo much for this recipe! After we got married my husband migrated from Trindad to be with me. I was feeling some Trini vibes this week so I made pelau on Monday then I said why not try some buss up shut on Tuesday. It was great. Your step by step instructions made it so easy. I made it with curry chicken, potatoes and pumpkin. The internet was down so I couldn't find how to make curry mangoes. But my husband was really happy to get some Trini food. He was oohing and aahing about how good it was. He thought I got it from a Trini friend! Well, he was right - you are definitely a friend of mine now. I'm so excited I think I'm cooking callalloo tomorrow!
May 13, 2009 11:09 AM
Reading this comment has made me smile :) but it would not have been possible without all the support I get at home from my wife and mom so thank them as well. Have a nice day. I hope you still got around to do the curry mango. :^)
June 1, 2009 10:21 AM
My friend has married a guy from Trinidad, and when we last went to there place his cousin taught me how to make this roti. From what I have seen of your blog so far I really like it :) Keep up the good work of cataloguing food from your part of the world. It will be good to see what the vegetarian food will be like ;)
June 1, 2009 11:27 AM
Thank you for your wonderful comment. I did a few vegetarian dishes already, the most popular so far has been Trini Spinach Lasagna. You should check it out.
June 19, 2009 11:20 AM
Hey Felix, in the recipe, it doesn't explain what to do with the 2 tbs of oil. Do you combine it with the ghee when you spread on the the dough? Is it combined with the ghee and then use the cup to press it on the roti when you are frying it?
June 19, 2009 12:29 PM
Oh! It's combined with the ghee and then you use the cup to press it on the roti. Some people use the straight ghee, others, like my mom, like to mix it. Hope this helps.
October 6, 2009 10:47 AM
Do you use crushed curried chick peas as well on the roti after it is done, a lot of my friends from Trini do , but fam from Belize and Guyana does not, I am looking for that step in a recipe but cannot find it no where. Any help ? I love your blog and a youtube channel would be delightful. Thank you
October 6, 2009 3:56 PM
Do you mean curry channa (garbanzo) as a side? If yes then Yes! We (Trinis) love to eat buss up shut with curry channa and aloo together with curry chicken or beef or goat ...etc. If no then you would have to explain yourself. Write soon :-)
October 18, 2009 2:46 PM
I think T meant substituting the flour for the crushed chick peas or chick pea flour, I was wondering the same thing, and also can you add turmeric or curry powder to give it color, if so whats best and how much?
October 18, 2009 5:41 PM
I'm not aware of what you're referring to but it sounds more like dhal puri to me where we use split peas as a filling. Please elaborate.
July 1, 2010 8:06 PM
Ah does love me bus up shut, I rub in olive oil instead of butter. Wish I could get the dablas here in UK to bus it up.....My problem is I can never get the heat under the tawa correct...its either too low or too high....