Trinidadian · bread

Buss-Up-Shut (Paratha Roti)

Buss-Up-Shut (Paratha Roti) reads richness 8.0, sweetness 4.8 and nutty 3.7 on Palate's 0–10 flavor X-ray — a Trinidadian bread, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 8.0 · Sweetness 4.8 · Nutty 3.7 · Salinity 3.6 · Umami 0.8

What's in it (9)

Time & effort: about 1 hr 7 min (17 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 322.2 kcal, 5.6 g protein, 17.8 g fat, 40.4 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. The name is Trinidadian English for burst-up shirt, which is what the finished roti looks like: torn into soft rags. The layering technique is inherited from north Indian paratha and arrived with indentured labourers in the nineteenth century.
  2. Whisk the flour, baking powder, salt and sugar together for a minute so the leavening is evenly through it.
  3. Add the warm water and knead about 6 minutes to a soft, pliable dough — softer than you think it should be. Cover with a damp cloth.
  4. Rest 30 minutes.
  5. Divide into 4 balls. Roll each into a 25 cm round, brush generously with melted ghee, dust with the extra flour, then cut a single line from the centre to the edge and roll the dough up from that cut into a tight cone. Stand the cone on its base and press it flat. This spiral is what makes the layers; allow about 5 minutes for all four.
  6. Rest the shaped balls another 20 minutes so the gluten relaxes and they will roll out without tearing.
  7. Roll each out to about 22 cm and cook on a very hot tawa or heavy griddle, roughly 90 seconds a side, brushing with oil and turning twice. Look for brown freckles, not an even brown surface.
  8. The moment it comes off the heat, clap the roti between your cupped hands, or beat it with the flat of a wooden spoon, until it bursts open into soft rags. Brush with the softened butter and hold it in a covered bowl. Serve with curry channa and aloo, or with curry goat.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.