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heat on high for 50 seconds, then flip and nuke for another 40 seconds and they’ll be pretty close to the day they were originally made.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 teaspoon 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…
Based on 86 Review(s)
Can I use selfrising flour for this and do half the recipe?
Thanks.
Not sure when I will have the zeal to try this; started making roti, before I was 15, via the Naparima girls’ cookbook (Trinidad school). Had no complaimts.
I tried making Roti it was salty but looked good it was more like taco lol I will keep trying
Thank you much I tried the first time it looked nice but it was salty and tasted like a taco lo I will keep trying
Can you describe the stone you are using on the stove please? Is it just a pizza stone or is there a different bottom on it?
Wonderful receipe. It came out well
Hello Chris,I have made this before but found it long and tireing but this seems simple and quick. I will try it.
Diana.
Masterchef Chris, crystal clear instructions, perfect the first time! Light and fluffy. I used ghee. I dont know what it is about the east coast, but I always seem to need a tad more baking soda, yeast or combo thereof, depending on the recipe i’m trying; which i now automatically add. Cooking is a labor of love, so i take it slow, dont mind if it’s timing consuming. People enjoying the food gives me great joy!!
Hello Chris,
I look forward to all of your recipes, especially curry crab and curry shrimp and potatoes. But recently, I found out that I’m allergic to wheat flour (gluten free) and I can not make the traditional roti recipe. And I really miss buss up shot. Could you please work on one that can use other flours?
This is my second time making this delicious roti. First served it with a goat curry and tonight it will be chicken curry. I first heard of Buss Up Shut on an episode of the tv show chopped when a Caribbean chef pulled it off in only 30 min! I went on line to find a reciepe and loved yours because your pictures and explanations were awesome.
Hey Chris!
Thanks for another amazing recipe that is flavourful and easy to follow.
Just Madrid steeed curry chicken and we were going to have it over rice but decided to make the roti and it turned out perfectly!
Love your site and keep up the great work!
Hi Chris,
I made this for dinner tonight and it’s the best roti I have made to dat. I have been shy about it because it always turns out poor. This recipe turned out soft and fluffy…I will definitely be making it again for family and friends.
Thanks for sharing.
Hello Chris,
Just finished some of that for my colleagues here in Bangui, Central African Republic where I am stationed with the UN. It is something like a competition as I have a colleague from India who did his chapati (Indian style which is different from Trini style) and to say the least, I did not have enough to go around.
I have a sister who is also doing that and makes a good living preparing Trini dishes for her New York clients.
There are so many of your recipes that I have passed on to my colleagues (hot cross buns for the Ivorians, for example) and just passed on this link to many Ugandans and Kenyans. I use ghee instead of the oil and margarine mix, which would give the same results.
Just keep on keeping on, your recipes are being used worldwide and I have encouraged them to sign up to your mailing list so don’t be scared if you see a big jump in applications from Africa.
Thanks for sharing and God Bless
Much luv for the support, sharing our culinary culture with your friends and for taking the time to share. Be safe. Chris…
Hello Chris!
Happy New Year to you and your family! Keep up the great work that you do everyday….you make a big difference in people’s lives by posting such pleasurable recipes that everyone enjoys.
I’m gluten free and having to pass up on that roti is hard!!! Would you be able to post a gluten free recipe? Please? Pretty please? I would be so thankful to you!
Danielle
Chris, I often come to your blog to compare your recipes with those I have been lucky enough to watch my Guyanese mother in law create in her kitchen. As I write this, my eldest daughter is preparing her presentation in her Grade Two French Immersion class tomorrow on roti. She has to describe who makes it (grandma), when and where she eats it, why she likes it, and how it is made. I have printed off this post so she can take it to school to show her classmates how it looks as it’s being cooked, even though the Trini way is different from the Guyanese method of burning the snot out of your hands to “clap” the roti! (Your method looks so much easier!) All this is to say, thank you for taking the time to post photos of each step; I can’t wait for my daughter’s classmates to get their first taste of roti, thanks to Grandma, and their first lesson on how’s its made, thanks to you. I very much appreciate the time and energy you put into this site!
thanks kindly for taking the time to leave such a wonderful comment and to reassure me that what I;m doing is making a difference
This look so good.
I have to say, since I happened upon this site, I immediately subscribed. I am awe inspired by all your recipes, and I have to mention that I do appreciate that you are very open about your dislikes to any recipe/s ingredients you do not favour. I love your cooking and have already done quite a few dishes. South Africa is now experiencing our wonderful springtime, and I have many of your dishes to be thankful for in preparation thereof.
i love this roti; the name “buss up shut” is so cute!
but i’m curious, why do you have to beat the roti up at the end? would it taste any different if it wasn’t? is there a historical or cultural reason behind it?
buss up shut (like a torn shirt) so you beat it at the end to reveal the different layers you created with the way the dough was folded when kneading. Not sure about the cultural or historical side of things, but this roti is traditionally served during Hindu festivals and occasions.
I made this recipe and the roti was awesome! THANK YOU! Finally a well taught lesson.
Very good recipe
Shut the front door. Amazing, filled it with curried chicken, rice,homemade jerk sauce from the real jerk cookbook and shut the front door. It turned out amazing and will be buying a tawa soon. Thanks so much for an amazing roti recipe that holds all the fillings and is not a tortilla.
Can’t wait to try this wish me luck. I’m worried about the kneading part of this recipe. But will try.
I cannot wait to try this. Can you fill this roti with a filling like curry chicken?
I always know to come to Caribbean Pot for recipes that will actually work. I tried this today and it was so on point; taste and texture. Thanks for doing what you’re doing Chris.
I don’t have a tawa so I used a cast iron fry pan and turned it upside down over a burner on high heat and it worked great!
Hey! Thanks for this! I finally got up the courage to try it and it came out pretty good, but it was a little tough. I’m not really familiar with the process so I’m not sure what could possibly be the cause. Does anyone have any pointers that can help prevent the toughness in the future? All (constructive) input is greatly appreciated!
Been longing for buss up shut since I left St. James last year. This is the closest to perfection that I’ve tasted since I got back to the States. Christmas dinner of curry beef buss up shut was a success!
Great stuff! No more roti shops for. me. Thanks to this website
Great recipe. Sorry Roti shops, one customer less, thanks to Caribbean Pot. Thank you CP.
i try this recipe some good years ago and almost cried when i saw how GREAT it came out!!!!! i was looking for it and now find it back. i forgot how to make it. so glad i found you. thankyou. you really have to take your time and follow each step. letting the dough sit for 4 hours really works! 🙂
The recipe is off. Three tablespoons of baking powder is way to much! I made it and it taste horrible.
I think you meant 3 tsps.
Yes! I found the same thing too much baking powder and you can taste it awful. I’d suggest adding a dash of yeast if one is concerned about softness rather than 3 tablespoons of baking powder.
@Marcus it is 1 teaspoon baking powder to 1 cup of flour. I use aluminum free bakin powder. Let it rise 1 hour and after you form the balls let it rise half hour remember your water plays a big part in your Roti dough. DONT USE A TABLESPOON USE A MEASURE LEVEL TEASPOON.
:46 am
@Marcus it is 1 teaspoon baking powder to 1 cup of flour. I use aluminum free bakin powder. Let it rise 1 hour and after you form the balls let it rise half hour remember your water plays a big part in your Roti dough. DONT USE A TABLESPOON USE A MEASURE LEVEL TEASPOON.
tips for making buss up shot
1. when you combined all the dry ingredients with the water and its a slightly sticky dough, try kneading only 12 times, since the more you handle the dough the tougher it will get.
follow the rest of chris instructions .knowing how much to knead the flour is just as important as the recipe itself.
It worked for me so give it a try and dont give up im just passing on what i learned from trial and error,advice and info that was given to me from some really grate roti makers.
HPE THIS IS A HELP TO SOMEONE.
Well Chris on saturday we had a carnival party over here in ROME and I made buss up shut and EDITH made curry potatoe with chana, blackeye peas rice and jerk chicken stew beef and rum punch, we had a ball.
I made this roti to go with your curry chicken. The chicken was fabulous and exactly like roti chicken bought from the trini restaurant. The roti was a failure and came out really hard. I was not able to eat it as it was too tough. I made it after about 5.5 hours of letting it rest. Could that have been the mistake? I had to pick someone up at the airport and was delayed in a snow storm.
Help Chris…. I need roti bread to go with the perfect chicken which you have already taught me how to create.
Thanks for doing an awesome job.
Btw – I was able to find Chadon Beni and Pimemto in Munich…lol. The Masala seasoning for the chicken I made myself using a Recipe from Trinidad found on the web.
Where can we buy that pan to cook the bussupshutup roti
Thank you
where are you based? Try amazon.com and local West India store. A non stick frying pan can also work along with a griddle pan.
paratha tip roll out dough as thin as possible and sprinkle a light dusting of flour before makeing the cut in dough before rolling and making cone for a flaky roti . also you can use cow brand ghee or clarified butterin place of margarine in chris’s recipes.
If i want to find a recipe i was reading what to do,it was “softest buss up shot” ingredients was 3cups flour 11/2 cups warm milk,2tbscrisco butter,baking piwder and sugar.i did not finish writing it b4 it disappear.it was 3 balls to set
I’ve aways admired your love and sharing of our delicious cuisines.I am a true Trini, one who always cook and eat my native cuisines. Yesterday I ventured to try my hand at making “buss-up’shot,” I followed your recipe in detail,even allowing the dough to rest for 4hrs. But was very disappointed. The texture was good, but the real melting savory flavor buss-of-shot was not even close. These days it’s very rare to be able to buy a buss-up-shot roti and get that nice melting savory taste that I grew up knowing. I’m from central Trinidad and I miss the delicate delicious flavor of buss-up-shot roti that I knew. I can never forget that soft, melting flavor of buss-up-shot roti that was served at Indian weddings. Nowadays everybody says they can make buss-up-shot roti, and they only succeed in making some sort of well beaten fry bake.And that was the flavor of what I got, even though I followed the recipe in detail. Gonna try once more, but will use gee butter instead, to see what the flavor will be. Thank you for your great work of sharing with the world the numerous varieties of our delicious cuisine.But that is not the true flavor of a real Trini buss-up-shot roti.
Do you eat this all “bunched/scrunched” up?
Lynn, this is a buttery flat bread like a flour tortilla or Indian naan in appearance – but 100 times (or more) better. Is flaky and torn up as shown in the picture. Int eh same manner that you would use Arab pita bread to eat babaganoush or humus, you would typically tear a piece off and use it to pick up gravy laden meat or vegetarian dishes (because it soaks up gravy with each mouthful). My wife and children have even warmed up left over paratha the next morning and eaten it with maple syrup like a pancake (because it is flaky and pastry like).
Although I was taught by my mother and Aunt, I always check online for a refresher before making (as I am today). Without a doubt, this is by far the best demonstration of how to cook paratha that I have seen online.
Excellent job!
Thanks you.
made bus up shots for the 1st today using your instructions Chris you explain it to detail Thank you made it with curry goat with curry potato and curry pumpkin tastes lovely will make again
Well documented and illustrated, the best roti recipe,I have tried.
I will definitely try this one too. Tuesday I tried your dahlpuri roti and this recipee was sooooooo good. I still have 2 unbaked in the freezer for next week. It was a little difficult to put 4 spoons of dahl, i put 3 spoons. My hands are not big, so I still have to try to put 4 tablespoons of the dahl. It makes the roti more delicious.
Looking alone at this buss up shut roti makes me hungry again. So next weekend I know what to do. Thanks Chris for sharing…….
I have a tawa for years and now I am using it thanks to you. I made the roti with both pumpkin massala and cabbage massala. In Suriname we mostly make the roti with more than one vegetable. I also prepared the massala chicken with potatoes. It was sooo good….
Thank you for sharing the right recipee. Reading your recipees and tips made me a better cook!!!!!!!!!
The name buss up shot comes from the torn shirt look texture, trinis dont pronounce a strong r so bust up shirt becomes buss up shirt.
Hi, Chris:
I am glued to the computer reading your wonderful recipes! I tried making roti years ago, but I had never seen a recipe like this one. I was married to a Guyanese in 1982 when I lived in New York; he past away in 2001, so I had a lot of Guyanese friends then, but their recipe was nothing like this one. I will most naturally try this, but since I am the only one who will be eating it, I will take my time. I really enjoy your recipes! Thank you for sharing! I enjoy you a lot! Another thing that I miss a lot is turkey wings and necks! We do not get them here in Costa Rica! That is so weird! These are the parts of the turkey that I enjoy the most! My mother always baked a turkey every Christmas when we were growing up. But I was introduced to wings in New York, and love, love, love them, and miss them terribly. When I bake a trukey, before it is ready, I take out the neck and the wings and start eaeting! So does my daughter! It tastes so good that way! Chris, keep up the good work with God’s blessings! Wish I could cook all your recipes!
Love,
Jean.
Love roti going to try this recipe looks fab .Will have it with curry chicken ,channa and potato and hot pepper sauce yum!
Hey
I’m married to a Trini guy who took me to have roti which I loved when we were visiting there.Have wanted to make it for ages and found this recipe and you tube video clip …..trued it and must say although I made mine a little thick I think its going in the right direction…..maybe I will try smaller amounts of dough as I just couldn’t seem to get mine thin enough but liked the ease of the recipe
lOVING IT!
Chris, do you know where the name came from. #Buss Up Shot
this was really easy …
thanks Chris this is so easy to do after your explanation…
Bless you. Loved the recipe. The pics made it easy to follow.
Thanks Chris, Buss up is my favorite. Go8ng to chef it up now with some good curry. Great recipe, thanks again you is a boss.
triedthe recipe was awesome my husband thought i bought roti
I love buss up shut roti! Can’t wait to try this recipe.
I can’t wait to try this recipe. So excited!
I’ve always wanted to try this and make this roti but, was hesitant , now I can with your very clear directions it seems easy. Thanks Chris for all the beautiful recipes and directions it makes it very easy for a Canadian girl to cook the wonderful recipes
Hello Chris, I tried your roti recipe and had great results. My family loved it and now wants me to make some for thanksgiving.God bless.
Absolutely Great Work!
Hi Chris, Thanks for doing such a great job getting Caribbean cuisine out to there. I have a little tip for you to try when making the buss up shut. Try using Five Roses flour and instead of using the margarine, try using vegetable shortening with the oil. I found that the roti’s texture to be more silky and flaky.
hi chris…i used your recipe and i find it was really helpful..thanks
Hi Chris
I live in New Orleans
I came across your site ,nice to have you put some Ireland food on the web
Lived in port of Spain Diego Martin for three years.
I am from Guyana lived in England for 23 years .
Thank you for site ,will be oil roti
Thank you again
Just made your stew beef and it was delicious as usual!! I have tried other roti recipes before but they always turned out thick with no flaky layers:( Tried your recipe and I finally got it right!! Amazing and your instructions made things very, very simple as always!!
Delicious and suprinsingly very easy!! Thank you Chris!
Hi Chris,
I am a Trini who moved to the US 20 years ago. I’m a pretty good cook but always thought it was beyond my ability to recreate buss up shut at home. Well now that I have tried your recipe I have to express my gratitude. I used ghee instead of margarine with the oil but otherwise followed your instructions exactly. It was amazing. My family was so impressed as well that I am getting requests to make it all the time. I’m urging all my friends – Trini and otherwise – to check out your recipes. Thanks again!
Hi Chris, I ate Buss up Shot for the first time many years ago when I travelled to the Island of Antigua,and I loved it, Thanks for the recipe,finally I can make it for myself and my family.
Hi, I'm a Filipino who once worked in Trinidad. When my contract was over and came home to the Philippines, i have been longing for buss-up-shut and doubles. Good thing I saw this site and I'm gonna try doing the recipe, this may be a perfect one to introduce to family and friends. I don't have a tawa or we don't have a tawa available for sale in my area, hopefully skillet will do. I still have lovely Trinidadian friends and friends who actually married a Trinidadian but even if they give me instructions through chat and mail, still I couldn't get it perfect..thanks very much for the step by step procedure.
Great job chris I tried it and it came out perfect
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!
Ghee will make it soft and it will melt in your mouth.
thanks for the Ghee tip because mine was a little too hard and my grandson put it in the microwave to heat it up and it was too hard and crispy
Thank you ,this method is much easier than the I normally use .
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.
Wow this was the most accurate posting of roti making on the Internet . My roti came out fabulous thank you!!
recipe worked out great. Thanks
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.
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.
Do people add sugar to their roti? how does that affect the results?
Best buss up shut ever, thanks for the demo. Making for divali………..
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.
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
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
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.
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
so good recipe
I will to make roti business. thanks for all recipes and I WILL TRY IT ALL YOUR RECIPE
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,
hey chris just want to give thanks for all these c pot u showing on youtub u really turning me into a chef thanks
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"
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.
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.
I am going to try making it this weekend. Thank you.
cant make roti to save my life but i will try it. thanks
could you email me this receipe with pictures
I simply love how u cook..
Made this recently and it was a hit.. thanks Chris
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.
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
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
Thanks for this recipe, I will now make my own 'buss-up' shot
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!!
my daughter loves it!!!! She dont know much about Trini foods but she is getting into it.
nice!! jus tried it for the first time n i may not be the best..but it surely wasnt the worst out there. THANKS!!!
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.
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.
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!
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.
Can you use whole wheat flour or white whole wheat flour? Just wondering.
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.
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
This is a very good one 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!
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
Nice! I've always been scared of making paratha. I think i'll try this.
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.
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
Where do I get a tawa from?I always wnted to try to make roit
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. 🙂
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 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!
Ok, I'm going to be cooking something new tonight. Thanx!
Can we email it????
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
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 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 !!!!
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?
How do you add split peas to the Roti recipe?
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?
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!!
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!
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?
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.
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!!
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 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..
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 😉
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.
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….
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?
going to try this with your curry duck recipe!! wish me luck!!
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!
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
i think this is the easiest recipe ever ,i must try this one thanks. i am enjoying your recipes
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 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?
I am 65 and hear my father calling it buss-up-shut since i was small I don't think it came from that TV show the "hulk"
I know it was like SILK Shirt that was rip up so it got it's Trini name buss-up-shut or buss-up shirt
I tried the roti and it came out almost perfect THANKS AGAIN
Brenda
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 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.
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
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 made this for my family and they loved it
Lovely. nice to know that the recipes are being used.
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…..
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 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 :):)!!!!!!!!!!!!!!
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 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 🙂
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.
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?
it should be a little thick