“Buss up shut,” also known as “paratha roti,” is a popular Trinidadian roti which is a flaky, layered flatbread served with various savory accompaniments. The name “buss up shut” is derived from Trinidadian English and refers to the torn or “busted up” appearance of the flatbread, which resembles a torn-up shirt (“shut” is a local variation of “shirt”).
To make buss up shut, the dough is typically prepared with all purpose flour, water, salt, and baking powder. The dough is then rolled out thinly, brushed with butter, oil or ghee, rolled into a cone, the edges tucked in, and rolled out again to create a thin, multi-layered flatbread. It is then cooked on a hot griddle or tawa, with more butter oil or ghee, until it is fully cooked and develops flaky layers. It is then beaten with two dablas (flat wooden spoons) to release the flaky layers.
Buss up shut is often served alongside curried or stewed dishes such as chicken, beef, goat, or chickpeas or other vegan dishes, allowing diners to tear off pieces of the flatbread and use them to scoop up the savory accompaniment.
This dish is beloved in Trinidad and Tobago and is a staple at poojas, weddings and other gatherings, celebrations, and street food stalls/restaurants throughout the islands. Its unique texture and ability to pair with a wide range of savory dishes make it a favorite among locals and visitors alike.
