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Buss up Shut (Paratha Roti)

Course Breads
Cuisine East Indian
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Author Felix (Simply Trini Cooking)


  • 4 cups flour
  • 6 tbsp. Ghee butter (Ghee is clarified butter)
  • 4 tsp. baking powder
  • 2 tbsp. sunflower oil
  • ½ tsp. salt
  • 1 ¾ cups water


  • Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough. Form four loyas or balls and leave to "rest" for about 15 - 30 mins.
  • Roll out the dough. 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
  • Roll out on a floured board Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah.
  • Spread the ghee or butter on one side using the 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. (You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna).