Caribbean Recipes – Buss Up Shut

News Americas, NEW YORK: This week, we’re excited to share a beloved Caribbean recipe: Buss Up Shut. A favorite in Trinidad and Tobago, this flaky and flavorful roti is perfect for pairing with a variety of dishes. Follow our step-by-step guide to create this delicious treat and bring a taste of the Caribbean to your home.

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Buss Up Shut

To make Buss Up Shut, start by combining flour, salt, and baking powder. Add water to form a soft dough, then coat it with ghee and let it rest. Divide the dough into balls, roll them out, and coat with ghee. Cook the dough on a heated griddle, brushing with ghee and flipping until cooked. Finally, be

Course Main Course

Cuisine #caribbean

Keyword Buss Up Shut

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Author newsamericas

Ingredients

4 cups all purpose flour sifted

1/4 tsp salt

4 tsp Baking Powder

2 cups Water

1 cup Ghee melted

1/2 cup Ghee melted for tawa

Instructions

In a bowl, combine flour, salt, baking powder.

4 cups all purpose flour, 1/4 tsp salt, 4 tsp Baking Powder

Make a well and add water.

2 cups Water

Knead into a soft dough. If dough is sticking to your hand and the bowl, simply dust with 1 tbsp of flour at a time. Knead for about 5 minutes.

Using your hands, coat the dough in ghee, cover with a damp cloth and let rest for 30 minutes.

1 cup Ghee

Remove cloth and divide dough into 4 balls.

Rub each ball with ghee, cover and let rest for 5 minutes.

1 cup Ghee

Place one ball on a floured surface, sprinkle top with flour and roll into a 10-inch-wide disc using a rolling pin.

Rub ghee onto the dough, ensuring to completely cover the top with ghee.

1 cup Ghee

Lightly sprinkle flour over the ghee.

Take a knife and cut the dough from the center 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 damp cloth and let rest for 45 minutes.

Place one ball onto a floured surface. Sprinkle top with flour and press into a small flat disc.

Roll out into a 10-inch-wide disc.

Heat griddle or tawa over low to medium heat.

Once heated, brush with ghee. Place dough onto the hot griddle tawa.

1/2 cup Ghee

Brush ghee all over the dough, ensuring to brush the edges to prevent it from drying out.

Using a spatula, immediately flip and brush ghee onto any dry spots the other side may have.

Allow to cook for 1 minute before flipping again. Using your spatula, begin to spin the roti and gently beat it (or buss up).

Flip roti one last time.

Continue to spin and gently beat for 30 seconds.

Once cooked, remove and immediately place in a sealed, insulated container lined with cloth (this will prevent it from sweating).

Allow roti to rest for 15 minutes. Roti is now ready to easily be split into 2-3 pieces and served warm with curries, stews or even butter or nutbutter.

Bon Appetite

In conclusion, Buss Up Shut is a delightful and versatile dish that brings the flavors of the Caribbean to your table. Whether enjoyed with curries, stews, or simply with butter, this roti is sure to be a hit with family and friends. Give it a try and experience the taste of Trinidad and Tobago in your own kitchen.