Trinbagonian buss up shut roti is a beloved dish in Trinidad and Tobago, characterized by its torn and flaky appearance resembling a "busted-up shirt." The roti starts with a soft, thin, and layered flatbread cooked on a tawa. It's commonly enjoyed with savory dishes like curried meats & vegetables, as well as stews. Overall, it's a flavorful and satisfying dish that reflects the island's culinary creativity and cultural heritage.

‼️DISCLAIMER- Our goal is to create an easier version for people new to roti making, helping them feel confident in attempting and executing it.

We understand that this is not the traditional way of making Buss Up Shut, but our intention is not to mislead anyone.

People seeking a more traditional recipe can find that version on Foodie Nation as well.

This tutorial is geared towards those new to cooking.‼️

Yield – 6 Servings

Ingredients
All Purpose Flour – 4 cups
Salt – ¼ tsp
Baking Powder – 4 tsp
Brown Sugar – 1 tbsp
Water – 11 fl. oz.
Ghee – 1 cup (room temp.)

Method
* In a bowl, combine flour, salt, baking powder & sugar.
* Make a well and add water.
* Knead into a soft dough (dough might seem a bit sticky but that’s ok.)
* Knead for about 5 minutes.
* Using your hands, coat your dough in ghee, cover with a damp cloth & let rest for 20 minutes.
* Remove cloth and divide dough into 6 balls.
* Rub each ball with ghee, cover and let rest for 5 minutes.
* Place one ball on a floured surface, sprinkle top with flour and roll into an 8-inch-wide disc using your rolling pin.
* Rub ghee onto the dough, ensuring to completely cover the top with ghee.
* Take a knife and cut the dough from the centre to the end.
* Roll clockwise into a cone.
* Tuck the end into the bottom of the cone.
* Place it on the counter and, using one of your fingers, push the middle of the ball all the way down to the bottom of the cone.
* Do this with the other balls.
* Coat balls with ghee, cover with a warm damp cloth and let rest for 20 minutes.
* Place one ball onto a floured surface.
* Sprinkle top with flour.
* Press into a small flat disc.
* Roll out into an 8-inch-wide disc.
* Heat tawa over low to medium heat.
* Once heated, lightly brush with ghee.
* Place dough onto your tawa.
* Brush ghee all over the dough, ensuring to brush the edges to prevent it from drying out.
* Using your dabla, immediately flip and brush ghee onto any dry spots the other side might have.
* Allow to cook for 20 seconds before flipping again.
* Flip your roti for the last time.
* Using your dablas, gently beat your roti.
* Immediately place in a sealed, insulated container lined with cloth (this will prevent it from sweating).
* Enjoy!

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