buss up shot

Trinidad Paratha Roti (Buss up Shot)

Early Sunday mornings, the Trini in me heads straight to the kitchen to make fried bake or roti for my family. But since I am allergic to raw flour [it makes me sneeze, eyes swell and itch] my hubbie helps.  Cooking is not one of his fortes, so I developed this recipe for him. He has been using it for a few months and does a great job every time.  If he can do it, anyone can!!!!  And no I am not being dishonest about the flour allergy to get him to help me.

[P.S.....Don't be intimidated by the length of this post, I wanted to include as many photos and detailed instructions to make it easy for you!]

Paratha, also know as “buss up shot” is one of the various types of roti ubiquitous in Trinidad. It is called buss up shot because of its texture, appearance and similarity to a torn (burst) t-shirt. Leave it up to a Trini to come up with a name like that. 

It is usually the roti of choice served with various vegetables or meat dishes at weddings, religious gatherings(poojas/prayers) and other special occasions.  While growing up in Trinidad, it was customary for neighbors to gather before dawn on these occasions to knead hundreds of pounds of flour to make the parathas. Nowadays, it is becoming more customary to “place an order” for the sake of time and convenience instead of continuing this tradition.

From my experience, a  typical Trini husband had his meal delivered into his hands and it was at these gatherings I first witnessed men actually involved in the cooking process---including making roti. It shocked me every time. My nana(mother's father) was one of those master “roti makers” and when he gave up that role, my auntie Jang, his daughter, assumed that prestigious title. I was always front and center when the cooking for these special occasions took place and was always eager to look, learn and assist. [Future cookingwithria in training].

While I was in Trinidad earlier this year, I learned that one of my hubbie’s neighbors is a roti maker. I couldn’t wait to go over to her house to see her in action. Luckily for me, she was very willing to let me watch her in action---unlike many cooks I know who guard their recipes with their life.

This is an authentic recipe, the real deal, but when I make paratha at home, I decrease the amount of clarified butter to one teaspoon and use extra virgin olive oil to brush on the dough while cooking. I also make 5 rotis instead of four because of the size of my tawa. Two of these are usually enough for my family of four. The remaining dough is covered tightly and placed in the refrigerator for a day or two to enjoy with another meal. 

Home made paratha most definitely contains less fat than the ones we buy in the restaurant. It's no surprise they are usually melt in your mouth, stick-to-your-hips tender. The price we pay for goodness....

Trinidad Paratha Roti (Buss up Shot)
Serves 6-8

Ingredients

For kneading
4 cups organic unbleached all purpose flour
5 teaspoons aluminum free baking powder 
2 teaspoons salt
2 teaspoons raw brown sugar
2 cups lukewarm water
1 tablespoon vegetable oil

For filling the dough
4 tablespoons clarified butter (ghee) or organic butter
flour for dusting

To cook the paratha:
1/4 cup vegetable oil

*** (if using salted butter, reduce salt to one teaspoon)

Directions

Knead flour (Video coming soon)
In a large bowl, combine the flour, baking powder, salt and sugar. 
Gradually add water to make a shaggy soft dough.
Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes. 

Filling and wrapping paratha

Divide the dough into 4 equal pieces. 

Press each dough into a circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter. 

Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o'clock) to the center of the dough. 

Roll clockwise into a cone.

Take the end of the dough and tuck it under the cone. 

Push the tip of the cone downwards into the dough. 

Let it rest for 30 minutes. 

Cooking the paratha
When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot. 

Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches). 

Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round, making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good. 

Pick up the dough, place it on the palm of your hand and lay it on the tawa by quickly flipping your hand over the tawa. 

Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip.

Drizzle or brush oil over the other side. Flip.

Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15 seconds. 

Turn and repeat on the other side, cook another 15 seconds. 

When roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate. 

Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth. 

Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming soft and pliable. 

Well-wrapped roti keep in the freezer up to a month. Thaw overnight in the refrigerator and reheat before using. 

This is how my babies and I love it when reheated....crispy/cripsy...

Hope I have inspired you to make this delicious paratha roti! Enjoy with some of my other recipes on this site including channa and aloo, bodi, curried chicken, stewed chicken, saltfish and tomatoes,baigan and tomato choka....or any of your favorite dishes....

Until next time,
Cooking with love,
Ria