Happy Indian Arrival Day! On this monumental day, I have decided to honor the memory of my ancestors and share part of my family's legacy with you.

Buss-up Shut is a type of paratha roti that was brought to the islands by the Indian indentured laborers. It is an absolutely delicious, soft, silky and flaky roti that has become a staple in many Trinbagonian households. It can be eaten with tarkaris (veggies), curries or stews. Its name comes from the fact that it resembles a torn shirt.

Paratha comes from "parat" and "atta" which means "layers of cooked dough."
(Verma, Neera. Mughlai Cook Book. Diamond Pocket Books (P) Ltd. ISBN 9788171825479 – via Google Books)

This is similar to Malabar Parotta, Petai Paratha (Smashed Paratha) and Lachha Paratha.


Today, I'm happy to share my buss-up shut recipe with you as well as some videos of my Nana, his brothers and friends making roti. The quality is poor because it was on a VHS cassette.

Intro: 0:00-2:40
Kneading the dough: 2:41-4:58
Forming the loyas: 4:59-5:30
Creating the layers: 5:31-9:56
Rolling out the dough: 9:57-11:38
Cooking the roti: 11:39-18:40
Reheating roti: 18:41-19:50
Outro: 19:51-22:12

Buss-up Shut (Paratha) Roti

-3 cups of all-purpose flour + more for rolling out

-1 teaspoon of salt

- 3/4-1 teaspoon of baking powder (if you intend to make roti for freezing or storing in the fridge, add 3 teaspoons)

-1 ¼- 1 ½ cups of hot water

-¼ cup of ghee + ¼ cup of lard

-¼ cup or more of an oil-ghee mixture

This recipe will yield 4 average sized - 10 inch roti or 7-10 thinner roti.

🔥Reheat by 1️⃣ wrapping the roti in foil and placing it into a 350 F oven/toaster for 10-12 minutes.

2️⃣ Wrap in damp paper towel and warm in the microwave for about 30 seconds. Pause the microwave at 10 second intervals.

3️⃣ Brush more ghee or oil on the tawa/pan and reheat roti. This will make the roti crispy and nice! My mom says "cripsy" 😁


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Love,

R.


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