Paratha-Roti (Buss-Up-Shut)

Paratha-Roti (Buss-Up-Shut)

Roti background:

Roti is a very popular dish in Trinidad & Tobago where there are shops selling roti with different curry fillings (meat fillings - curry beef, shrimp, chicken or goat & non-meat fillings - curry potatoes). There are also different types of roti such as Dhalpouri, Dosti, Bus-up-shut (Paratha) and Sada roti.

Please be aware that these are Trinidad-East Indian dishes and are often quite different from East Indian dishes cooked in India.

Equipment: A suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawah' or 'plateen' A brush like a barbecue brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick (called a 'puchara')

Paratha-Roti (Buss-Up-Shut)

Ingredients:
1 lb. flour (4 cups)
4 teaspoons. baking powder
1 teaspoon. salt
1 ½ oz. ghee/marg. or butter

1 3/4 cups water
Method:
Sift flour, baking powder and salt. Add enough water to form a smooth soft dough. Knead well and leave for ½ hour covered with a damp cloth. Knead for second time and divide into four balls (loyah). Flour board and roll out dough to size 8" or 9" as desired, then spread with ghee and sprinkle with flour. Cut dough from centre to edge, roll tightly into a cone shape, press peak of cone into centre and flatten. Leave again for 30 min. Sprinkle flour on board and roll out very thin with rolling pin. Bake on a moderately hot bake stone (tawah) coating dough with oil on both sides as it cooks. Turn on both sides and cook about ½ mins. each side. Remove from baking stone and hit with wooden pallette until flaky or wrap in clean cloth and mash up. Often called "Buss-up-Shot."note: can be served with any curried meat or vegetable.