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heat on high for 50 seconds, then flip and nuke for another 40 seconds and they’ll be pretty close to the day they were originally made.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…
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77 Responses to “Buss Up Shut Roti Made Easy!”
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i make a mean curry but have always been stymied by the roti making process… i am so happy you posted this! i love to eat roti skin plain, so this is good whether i've got the meat to put with it or not!
Let me know how you make out. i tried my best to give step by step instructions.
Thank you for this recipe, I tried it last night and it looked right but it was a little cripsy and after it cooled it became very stilff. Is that right? The dough was nice and soft, did I roll it out too thin? Maybe I kept it too long on the tava? I was afraid of having raw dough. How do I get it to stay soft or is crispy okay?
Boy i am so glad to see this here!! I LOVEEEEEEE buss-up-shot!
I'm sure you're a boss at making this. Like all those pics you keep teasing people with.
thank you very much i just have to try this mine always come out like tortia LOL;;
just roll it as in the pics and you'll get the layers that makes it different than tortilla
I am a very happy Trini to-day, thanks Chris for the demo of making buss up shut. I am making this evening.
Do let me know how you make out.
Thank you for the detailed instructions & step by step photographs.
I never used the oil & margarine mixture. I ought to try this
BTW, what the diameter of your tawa? Will it work on electric stove?
I think it's about 12 inches. If you stove have the rings, it should work. but if you have one of those flat surface ones.. good luck. My sis can't use her flat surface one with any success with the tawa.
OOoh, I can actually help with this one….I have a flat top as well an tried to use the "skillet" method an it didn't work…. so what I did was used the little gas range stoves you use when your camping an put my tawa on top of that bad boy an violla……….PERFECTION
:)!!!!!!!!!!!!!!
Nice post Chris. You're really representing Trini cooking!
Thanks so much. BTW peeps.. not sure if I mentioned this before but Felix is a boss cook.. Master trini cook for sure.
Thank you for the step by step photos. I always wonder how to make "buss up shut". Thanks also for explaining where the name come from. I was curious about that. Great recipies Chris, keep them comming.
Thanks for stopping by and commenting. Always appreciated.
Best roti I have ever made…..yum yum
I followed your recipe step by step guide and made the perfect roti today to go with chicken curry and rice. I also made the green seasoning and it tastes GREAT……can't wait to try some more recipes tom…..
i made this for my family and they loved it
Lovely. nice to know that the recipes are being used.
my husband have true sweet hand but girl he can't make de buss-up shut unless he follow your recipe .
my sons i and so glad you have this on the web……
I'm soooo glad I found this website…..My mom always made it like a totiilla until my granny came a few yrs ago with this version an I WAS HOOKED, but I had NO clue on how to make it. I made it a few weeks ago but it wasn't quite the same….:( the only thing different I did was I let it rest for like 2 hrs an an used a skillet instead because I have a flat top an not a gas stove, maybe that's why it didn't turn out right……I'll definitely be trying again
thanks again for ALLLLLL the recipes!!!!!!!!!!!!!!!!!!!!!
Thanks for taking the time to share your comments. Do contact me if you have any questions. i'm sure you'll master it soon enough.
I was wondering if you have a recipe to include spilt peas into the roti….how would you cook the peas an what spices if any would you incorporate an then add it to the skin??? Thanks
I have wanted to learn how to make Roti for years. I saw a recipe for making it some time ago but it was intimidating. Your step by step instructions and pictures are perfect. I believe I can try it and get a good product. I love roti with curry chicken. Awesome. Thanks again Chris
Glad to know that my version 9presenting it) is easier to follow. Happy cooking.
Thank you very much ,this is the best explaination I've ever seen, it was well put together and I think I will be able to make it. I always wanted to make roti for my family and thanks to you I think I will finally be able to make it now. I will try it tomorrow God's willing. Again I say thanks
Brenda
I tried the roti and it came out almost perfect THANKS AGAIN
Brenda
I don't think Chris gave the full story about the name buss up shirt. What I recall was that when the TV series incredible hulk became popular some of our Afro Trinidadian brethren thought that the roti we knew as paratha looked like the buss up shirt of the incredible hulk……so eventually bussup shirt became buss up shut.
boss you had me on the floor laughing with that one oui! Can someone confirm this?
Thank you so much for the roti recipie! There’s nothing like it with curry chicken! I’ve been waiting for this!
Do let me know how it works out for you.
i think this is the easiest recipe ever ,i must try this one thanks. i am enjoying your recipes
I am so glad I found this website. I love Roti and can't wait to try the recipe. I have a flat smooth service stove (electric) not gas. I hope it turns out as good.
Thanks for posting the Recipes.
Mishi
this i Diane from Trinidad ,luv your interesting , informative , teaching videos.
i love caribbean cooking and do a lot of it , always looking for new recipes.Thank you!
going to try this with your curry duck recipe!! wish me luck!!
Hello, I never made a roti in my life before (im puerto rican) but i love eating them lol but my question is can i use a nonstick tawa to cook the roti skin on? I bought one at the indian market and just wanna know should i keep this nonstick one or go get a regular one? will it make a difference?
Chris, I sometimes assist in the cooking of partha for weddings and other occassions.
there we make very large "buss up shut' and I can confirm that your recipe is indeed
as authentic as it comes.
Some people would add about two tablespoons of milk powder in the amount that
you made and even though that is optional, it should be added together with the dry flour at the very early stage.
Keep up the good work, your recipes are indeed great….
Hi Chris: I make buss up shut all the time, but use diluted milk to mix the dough. For the rolling process, I sprinkle flour over the butter before rolling up like you did.. I then place them in the oil and butter before rolling out to cook. They come out really good but I will try your recipe to see the difference. Will give you my feedback when I do.
I was always very intimidated by the idea of making any kind of roti, its just one of those things I’d leave up to mom. Thanx for the detailed instructions, I’ll be trying my hand @ buss up shut this weekend with hubby
I love the way it turned out.
I never made it before but it was pretty easy…Its also a good work out for your arms..LOL..
First I would like to thank you for all the great recipes. Since I met my husband, who is a Trini, I’ve been in love with buss up shut, but always wondered how it was made. I have tried your recipe, but for some reason, my roti alwways comes out stiff. My husband says that the baking powder I use is too weak, and so I need to add more baking powder and oil to the dough.
Just wondering if this could be true???? Maybe i need to leave the dough to rise longer?
I really had to come back and say thanks for the recipe. My husband is TRINI and I made it for him and darn I was grately rewarded lol. Thanks you so much!!
Hey Chris! I was so happy to find your recipe – and i tried it this weekend – i thought i followed it well, but my texture was kind of crunchy and a little doughy on the inside. the layers didn’t really separate out until i had them in the oven for a while. Help! i don’t know what i did wrong – did i leave it on the heat too long, or maybe had the heat up too high or added too much oil while frying? I really was looking for that pull-y, stretchy soft texture , not so much crispy texture.
Love this recipe, Chris! I'm fortunate here in MD as we can get both frozen and fresh paratha fairly easily.
Now, that you mentioned Chinese cooking – when are you going to do a recipe for Chinese Fried Chicken? You know the juicy chicken covered in soy sauce you (used to get, I think) on the food trucks?
Wow! Thank you for taking the time to show us how to do this. I made it just like you said and they came out perfect. New family favorite!!! We be thinking roti has all kinds of great possibilities with seasonings and even sugar and cinnamon. It is just awesome. Can't wait to see what we can do with it.
Thanks again! Making the world a better place with food!
i did this step by step and only let is rise for an hour and a half and it came out GREAT!!.. soft and nice… thx for posting!!
I made your recipe but i added the split peas. Everything worked well except it came out stiff. I would like it to be soft and flexible . Please advise. Thanks for the instructions. Also, what curry chicken recipe do you recommend for the filling?
How do you add split peas to the Roti recipe?
I have a questions about one of the steps…Is it a fact that after you have cut the dough and added the butter mixture and rolled it into a log like shape you then make it back into a ball?
My Ex-husbands mom taught me how to make it like this and IVe been doing for about 6 years.
and I love it, I cook it all the time.
But everyone laughs at me because she taught me how to clap it and Im a wuss I always bun up my hands, I just put on my oven mits and calp the shit out of it. I like mine fluffy !!!!
THANX so much for this step by step instruction with pics! i love buss up shot and tried so hard to make it but i had no good recipe like yours. i am going to try it again using your recipe and method.
My wife followed your recipe and it came out perfect.
we went from roti eaters to roti makers in just one day.
Thank you ever so much
Jake
Can we email it????
Ok, I'm going to be cooking something new tonight. Thanx!
OMG Thank you so much for this recipe. I just tried it cutting all the ingredients in half because i didnt need 6 of them. I let it rest for the recommended four hours and I can't believe how perfect it is. I'm a rotiholic so i will be making this ALL the time. Thanks again Chris. Great instructions!
well i going and try this receipe, and ill tell you how it goes, i tired of using the other stuff anf it never works so my fingers are crossed,wish me look!!!
OMG. This is almost exactly how I remember making this as a kid with my dad! I will try this weekend and let you know how it worked out, thanks for posting this.
Where do I get a tawa from?I always wnted to try to make roit
Oh gosh I'm so glad u posted this…………I wanted to learn to make this for so long…….but I was so intimidated by it eh…….my big sis makes a really great buss up shut and i would really like to do the same……she tried explaining it to me a few times, i tried it once and it came out HORRIBLE!!!! i was so disappointed i hven't tried since….but ur steps looks so simple and fool proof…..I think even I could master this!!!…..It's my very own buss up shut for dummies!….lol…….I'm going to try it tomorrow plse God……I'll let u kno how it turns out…….thanks again!!! Tasha
Vincie in the house!
Thank you for these great recipies.
I was just browsing and came across your website. I am so happy I did
I enjoy using the Sweet Hands cookbook, can't tell you how many time I had to pay overdue fines on dat book!
Keep on with the recipies, I will be cooking right along.
Thanks again.
Nice! I've always been scared of making paratha. I think i'll try this.
Man,everytime i try to make buss up shut it never come out the right texture.
Ill try this one Chris.I not giving up thanks
I tried it tonight but it came out stiff and did not separate. I do not have a tawa but used a non-stick pan. I'm thinking that it was probably too thin and maybe the heat was too high. Any tips would help.
BTW: I also tried the curry stew chicken, it came out perfect! Thanks so much for sharing your talents with us. I give every islander who is interested in cooking your site. Keep up the good work!
This is a very good one thanks
Hi, I have fondest memories of buss up shut from a visit I made to Trinidad about 15 years ago – and I'm thrilled to find a recipe which explains the technique so well. I am going to try it this weekend when I get round to making a HOT prawn curry. A thousand thanks for this.
Colin
My mother in law has had her own recipe that we have been enjoying for years and this xmas, she shared your recipe with me. The whole family (including my mother in law) agreed, your recipe is not only delicious, but easy to follow. Thank you for taking the mystery out of buss up shut.