Categorized | Vegetarian
Buss Up Shut Roti Made Easy!
Posted on 27 April 2010
There’s been emails, Facebook wall messages and tons of comments from avid readers who are all interested in learning how to make one of the most popular roti on the islands. As I’ve mentioned in the past, our cuisine is heavily influenced by the many cultures that make up the cosmopolitan islands of the Caribbean, especially Trinidad and Tobago. When most people outside the Caribbean think about roti, they immediately associate it with being Indian, but if you’ve ever had the pleasure of eating any “Indian” influenced food from the Caribbean… you’ll know that we took their idea and perfected it 
Not just Indian food, but the same can be said for Chinese as well. Over the years we’ve taken these wonderful ways of preparing foods and added a unique tropical twist to it and it’s become part of our culinary heritage. Don’t take my word for it… go into any Caribbean restaurant if you live outside the Caribbean and order any of their curry dishes and you’ll ‘taste” what I mean.
Personally this is my all-time favourite roti so when I make it, it’s usually done in batches so I can freeze some for days I don’t feel like cooking.. The recipe below will make 6 fairly large buss up shut roti. You have the option of placing (portion size) in freezer lock bags and freezing any leftovers. They can last up to 2 months and all you have to do is pop them (in the bag) into your microwave and heat on high for 50 seconds, then flip and nuke for another 40 seconds and they’ll be pretty close to the day they were originally made.
You’ll Need…
5 cups of flour (all purpose)
3 tablespoon baking powder
1/4 teaspoon salt
3 cups of water
1 tablespoon vegetable oil (to work into dough)
mixture of 1 tablespoon margarine and 5 table spoon vegetable oil
You’ll also need (for cooking)
- tawa or non stick skillet (frying pan)
- 2 wooden spatula
- pastry brush (grab a cheap 1 inch paint brush from the dollar store)
- rolling pin
* I’ll try to explain each step as best as I can with pictures, so you may find that this page will take a bit longer than usual to load. It’s due to the number of pics I have to include. Additionally, I’ll update the FaceBook fan page as well as the Youtube Channel with a video showing how to work the dough properly, so you can log on there to check it out as an added resource.
Start by getting the base dough ready. In a large bowl add the flour, salt and baking powder. Then add the water (add 2 cups first and add as needed) and knead. If you have a good food processor you can use that as well. After you’ve got a solid dough ball (large) add the 1 table spoon of oil and knead again. This entire kneading process should not take more than 5 minutes. Now cover the bowl with the dough with plastic wrap and allow to rest for about 15 minutes.
Now that the dough is rested, we’ve got to separate the dough into the size we’ll need for each roti. Break the big dough ball into 6 even-sized balls (keep some flour handy to dust your work surface and hands to prevent sticking). All you’re doing is breaking into 6 pieces, then go back and work into a well rounded ball as in the pictures below.
In a small bowl, place the margarine and 5 table spoons of oil and mix together (the margarine must be soft). Now take one of the small balls we just created and get ready to work a bit more. Dust your surface with flour and roll out into a full circle (the size of your tawa … about 10-12 inches in diameter), flip and roll as needed to form a complete circle. The next step is to use a knife and cut from the middle out … a straight cut (see pic below). Then using your fingers or brush, dip into the oil/ margarine mixture and rub onto the rolled out dough (lightly). Then we’ll take up one of the cut ends and start rolling in a clock-wise direction to form a roll (sort of log). As you come to the end of the roll, pinch the edge so it sticks together. Then using your fingers (refer to pic below and video mentioned above) press to tuck in both ends and place back onto the counter surface. Gently tap down onto the ball of dough to flatten a bit and set aside. Do the same for the remaining 5 dough balls.
Again cover with plastic wrap so it’s somewhat air tight and allow to rest for at least 1 hour. Typically, for best results I’d allow it to rest for about 4 hours. The step above will give you layers that buss up shut is so famous for and by adding the oil/margarine layer before we rolled it, it will have that sort of silky pastry-like texture. I’ve tested using butter, but I find that using margarine gives better results. Traditionally, I believe some people use ghee (clarified butter), but I’m quite happy with the results I get from the oil/margarine combo I use.
Let’s get to finally cooking now. (after the dough is full rested)
- place the tawa on medium/high heat and brush a layer of the same oil/margarine mixture we made earlier onto it
- dust your work surface with flour and roll out one of the dough balls we had resting
- make a complete circle to fit the size of the tawa or pan that you’re using., then place onto the now hot tawa
- brush the top (uncooked surface) with some of the oil mixture
- cook for about 25 seconds, then flip and brush this side with the oil now .. cook for another 25 seconds or so.
- flip one more time and cook until you get a sort of light golden colour happening on both sides (about 1 minute or so)
- take the 2 wooden spatulas and crush the now cooked roti (see the action in the pics below)
- repeat the process for the remaining 5. Brush tawa with oil, place rolled out dough, brush with oil, flip, brush with oil..flip a couple times more .. then beat with spatula.
That’s it! You’re done. Place onto a paper towel and wrap in a kitchen towel to keep warm. If you leave it open for too long, it may go a bit stiff and loose it wonderful “silky” texture.
Some of you may be asking what’s with the name “Buss Up Shut”. It’s due to the finished texture of the roti. Basically we’re comparing it to a torn or ripped shirt. So buss up shut is our island dialect or accent at work.
So what is a tawa? It’s basically a flat steel round pan that’s used to cook roti on the stove top. You can also search online for chapati tawa if you’re looking to purchase one. A stove top skillet or large non-stick frying pan works just as well.
TIP! If you find that “beating” the roti on the stove is difficult, simply place a kitchen towel into a large bowl and drop the cooked roti into it and with tongs (it will be hot) repeat. By dropping it, it will get to the right finished texture as if you “beat” it on the stove with the 2 spatulas. You don;t have to be gentle.. beat that roti!
I really hope you give this a try as not only is it very simple to make, it’s one of the best roti you’ll ever eat. Growing up I was intimidated by the prospect of making this, but Ive learn that it’s very simple to make, as long as you follow the stops I outlined above.
Please leave me you comments below.happy cooking
chris…
108 Responses to “Buss Up Shut Roti Made Easy!”
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Can you use whole wheat flour or white whole wheat flour? Just wondering.
Very nice Chris! We tend to use less baking powder and "clap" the roti with our hands rather than using the spatulas on the tawa. Comes out the same! When I first went to Guyana, I lived with a family and Mrs. Subryan would put the roti in a towel and beat it as well. Most folks would toss it in the air and clap in on the edges to make it "buss up."
The Indian recipes I've seen for parathas call for "roti flour" or atta which is a fine whole wheat flour but we prefer it the Caribbean way–all purpose flour and buss up! Love this site! Keep on discovering new recipes.
I've been wanting to perfect the art of making bus-up-shut for some tjme now, plus………. would you believe that I 'just now' found out how important it is to cut and roll the doe? Hmmmmm!
I am extremely happy you have shared this recipe to make this Buss-up-Shut. I appreciate cultures that are willing to allow people to learn how to make their tasteful dishes. There are a lot of people that cannot travel to many of the locations that make are shown on television that make your mouth water, hoping to oneday anticipate visiting the locations shown of foods one would want to taste but cannot afford the expense to get there. Thank you, Thank you, Thank you.
Thank u so much for your recipe. I am very good at making the roti with the peas in it (dhal puri) but i've tried the paratha for about ten years and it turned out disgraceful. when i saw yor recipe and tried it, they came out good but not perfect. i would keep trying until get a perfect result. thank you very much for your recipe. you're a paratha boss.
nice!! jus tried it for the first time n i may not be the best..but it surely wasnt the worst out there. THANKS!!!
my daughter loves it!!!! She dont know much about Trini foods but she is getting into it.
Hey buddy! My mother used to make this for me all the time but she isn’t very good eat teaching as she always does things by feel and touch!
So I followed ur recipe and it was fatastic! Only prob was I don’t have a tawa and used a fry pan instead.
I just ordered a tawa off the internet and can’t wait for it to arrive!!
Thanks for this recipe, I will now make my own 'buss-up' shot
OMG i watch the video today and i try to make the buss-up shot it came out so so… good my husband is goin to love him self to night thanks to u lol
I love buss-up-shut, but I can't seem to get it to stay soft. What am I doing wrong?
I would like to know that to
Thank you for this recipe. I tried it for Mothers' Day lunch and it was a success. My family was truly impressed. Thank you again and keep up the wonderful work you are doing.
Made this recently and it was a hit.. thanks Chris
I simply love how u cook..
could you email me this receipe with pictures
cant make roti to save my life but i will try it. thanks
I am going to try making it this weekend. Thank you.
Love reading your recipes and my recreation is usually successful and tasty …….thanks to you I am making the food my Trini spirit longs for…I do have one of those electric, glass stove tops can I safely use a tawa ?? Made mini buss up shut this morning to eat with left over curry from dinner party last night and even though I have not made roti in over 20 yrs with the guidance of my grandmother it was fantastic…. and I am no cook… I usually burn or over salt food and hopeless with measurements….God's blessings to you, keep up the good work.
Thank you very much for the recipe. Trying it all now and they are coming out and tasting fantastic. I am using a stainless steel pan lined with foil and wax paper covered with a tea towel to keep them warm… I was going to try roti but I am a poor dough roller so buss up shuts are perfect… they don't need to be round (for me that is.) Thanks again.
Hello Chris I always wanted to know how to make rotis espec…. buss-up-shut and would prefer to make them myself; I was very impressed and excited with your video. I have been making for a few weeks now; at first they came out a little stiff but I am so elated with the process because I intend to perfect the recipe because each time I make them I am getting better and better. I know the dough has to be a certain texture; I noticed that yours looks a little sticky I think that is what the texture should be like, if the dough is not elasticity then it will tend to come out stiff so mixing the dough to the right text… with the right amount of water to the flour I think is key, plus the heat should not be too high. I have been reading your comments and looking for different hints as well, some I found very interesting. Lol I do intend to make a business out of this in the near future. Thanks so much!!!!! "Bajan Yankee"
hey chris just want to give thanks for all these c pot u showing on youtub u really turning me into a chef thanks
My brother in law is from Trinidad and I always loved his roti…I tried your recipe and it turned out perfectly! I am certain he will be impressed with my new culinary skill…
Thanks,
so good recipe
I will to make roti business. thanks for all recipes and I WILL TRY IT ALL YOUR RECIPE
Hello Chris….. thanks for the recepi Buss-Up-Shut Roti I followed it step by step and well put together, I was please with the result last night,I was wondering instead of using plain flour with the baking powder can I use self raising flour without the baking powder? the result might not be as good as the plain flour…can you leave your comment please.am going to try the Dholl Puri next week.
cheers
Hello Chris….. thanks for the recepi Buss-Up-Shut Roti I followed it step by step and well put together, I was please with the result last night,I was wondering instead of using plain flour with the baking powder can I use self raising flour without the baking powder? the result might not be as good as the plain flour…can you leave your comment please.am going to try the Dholl Puri next week.
hey Chris I make mine on a flat top all the time it turn out great but If you have been cooking for ova 60 yrs you will find a way to "Make it work thanks for all your recipes also try a little black pepper in our pone the spiciness with the sweet makes it taste so good my mom was a baker she loved to make any kind of pone, sugar cake and good old milky fudge. She made and sold bread, sweetbread and cakes
Chris thanks so much for the recipe! I made curry chicken, channa and aloo and pumpkin choka and thought about ordering the roti at a local roti shop but thought I'd try making my own buss up shut for once. The dough is rising as I type. I can't wait to see the results. I'm in Miami, fl
Wow, this is excellent. I've always watched my auntie (mom's best friend) make this when i was younger, She did this but i understand it way better with your instructions! i can't wait to give it a try.
Best buss up shut ever, thanks for the demo. Making for divali………..
Do people add sugar to their roti? how does that affect the results?
Thank You very much for doing this Chris. Ever since I went to Brooklyn and tried Doubles for the first time I was HOOKED!!!….I always wanted to make my own Roti because I love the taste of it with some curried veggies and every now and then with curried shrimp or chicken or fish. I will now take this step by step recipe and try ah ting ( As my bredren from Trini would say) one day and let my family get a taste of Trini. Again THANK YOOOU!!……Keep it up man and I will surely keep taking your step by step techniques for other foods like fried bake and shark, (love that too), doubles(A MUST HAVE RECIPE) , and a few drinksthat I like. Have a blessed evening , day , morning or what ever it is where you are. Until next time BLESS UP.
hi there! Great site! I have a question. When you are needing the dough how should it feel? Soft to the touch or somewhat firm? Stiff??? Thanks so much.
recipe worked out great. Thanks
Wow this was the most accurate posting of roti making on the Internet . My roti came out fabulous thank you!!
I didn't quite get the soft texture that I wanted, reason being I didn.t have a tawa or a big enought skillet but the taste was just right. Will try again. My family and I still enjoyed it with your curry shrimp recipe. Thank you.
Thank you ,this method is much easier than the I normally use .
Ghee will make it soft and it will melt in your mouth.
Thanks Chris! In Guyana we would use less baking powder–maybe one tablespoon–and oil the roti with a mixture of ghee and oil. Then we would sprinkle a bit of flour over the surface before cutting and rolling it just as you do. And….no wooden spatulas. You take the roti off the tawa and toss it in the air clapping it between your hands–on the edges so it “buss up.” It’s hot, but you get used to it.
There is nothing better in this world than paratha roti and boulanger (eggplant) choka!