How To Make Roti So Soft You Could Sleep On It
Make Mama Proud with Joe Sasto
144 views
Learn how to make Buss Up Shut Roti (Trinidadian Paratha Roti) from scratch!
We’re tackling one of the flakiest, softest, most satisfying breads we’ve made yet: homemade Trinidadian Buss Up Shut Roti.
This family recipe comes with all the techniques that make great roti special, rolling and layering the dough with ghee, letting it rest, cooking it on a hot tawa, and finally “bussing it up” to create those signature soft, shredded, flaky layers.
BUSS UP SHUT ROTI RECIPE
Makes 4–6 Roti
Ingredients
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1½ cups lukewarm water (adjust as needed)
• 2 tbsp ghee or vegetable oil (for dough)
• 4–6 tbsp oil or ghee (for cooking and layering)
• Extra flour for dusting
INSTRUCTIONS
1. Mix the Dough
In a large bowl, combine the flour, baking powder, and salt. Add the ghee or oil and mix with your fingers until small pebbles form. Gradually add the lukewarm water until a soft, slightly sticky dough forms.
2. Knead & Rest
Knead for 5–8 minutes until smooth. Transfer to a bowl rubbed with ghee, cover, and let rest for at least 30 minutes and up to 2 hours.
3. Divide
Divide the dough into 4–6 equal balls.
4. Create the Buss Up Shut Layers
Roll each ball into a flat disc. Brush lightly with oil or ghee and dust lightly with flour.
Cut a line in the dough from the center to the rim. Roll around the edges, then coil and tuck the dough back into a round ball. This creates the layers that give Buss Up Shut its signature flaky texture. Check out the video for Mama’s technique!
Dust with flour, cover, and let rest for another 15 minutes to 1 hour.
5. Cook the Roti
Heat a tawa over medium-high heat. Roll each rested dough ball into a thin circle, roughly ¼-inch thick.
Place on the hot tawa and cook for 30–40 seconds until it begins to puff and bubble. Flip and brush with a mixture of ghee and oil. Continue cooking until both sides are golden brown.
6. Buss It Up!
Once cooked, use two spatulas or wooden paddles to “clap” and tear the roti, separating it into those signature soft, flaky layers.
Wrap the finished roti in a clean kitchen towel to keep it warm.
CHAPTERS
00:00 The Perfect Roti
00:45 Making the Dough
03:34 Resting & Rolling
05:05 Mama Joins the Call
06:13 The Secret to Flaky Layers
08:51 Cooking the Roti
09:15 Buss It Up!
10:20 The Final Reveal
10:49 Taste Test
🚨🚨🚨🚨
🍳📖 Head to http://www.makemamaproudshow.com
✨ Find all show recipes
✍️ Submit your own cherished family or heirloom recipe
❤️ Share your story and help us make mama proud
🚨 Don’t keep your recipe a secret anymore 🚨
1 Comments
How To Make Roti So Soft You Could Sleep On It
Make Mama Proud with Joe Sasto
144 views
Learn how to make Buss Up Shut Roti (Trinidadian Paratha Roti) from scratch!
We’re tackling one of the flakiest, softest, most satisfying breads we’ve made yet: homemade Trinidadian Buss Up Shut Roti.
This family recipe comes with all the techniques that make great roti special, rolling and layering the dough with ghee, letting it rest, cooking it on a hot tawa, and finally “bussing it up” to create those signature soft, shredded, flaky layers.
BUSS UP SHUT ROTI RECIPE
Makes 4–6 Roti
Ingredients
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1½ cups lukewarm water (adjust as needed)
• 2 tbsp ghee or vegetable oil (for dough)
• 4–6 tbsp oil or ghee (for cooking and layering)
• Extra flour for dusting
INSTRUCTIONS
1. Mix the Dough
In a large bowl, combine the flour, baking powder, and salt. Add the ghee or oil and mix with your fingers until small pebbles form. Gradually add the lukewarm water until a soft, slightly sticky dough forms.
2. Knead & Rest
Knead for 5–8 minutes until smooth. Transfer to a bowl rubbed with ghee, cover, and let rest for at least 30 minutes and up to 2 hours.
3. Divide
Divide the dough into 4–6 equal balls.
4. Create the Buss Up Shut Layers
Roll each ball into a flat disc. Brush lightly with oil or ghee and dust lightly with flour.
Cut a line in the dough from the center to the rim. Roll around the edges, then coil and tuck the dough back into a round ball. This creates the layers that give Buss Up Shut its signature flaky texture. Check out the video for Mama’s technique!
Dust with flour, cover, and let rest for another 15 minutes to 1 hour.
5. Cook the Roti
Heat a tawa over medium-high heat. Roll each rested dough ball into a thin circle, roughly ¼-inch thick.
Place on the hot tawa and cook for 30–40 seconds until it begins to puff and bubble. Flip and brush with a mixture of ghee and oil. Continue cooking until both sides are golden brown.
6. Buss It Up!
Once cooked, use two spatulas or wooden paddles to “clap” and tear the roti, separating it into those signature soft, flaky layers.
Wrap the finished roti in a clean kitchen towel to keep it warm.
CHAPTERS
00:00 The Perfect Roti
00:45 Making the Dough
03:34 Resting & Rolling
05:05 Mama Joins the Call
06:13 The Secret to Flaky Layers
08:51 Cooking the Roti
09:15 Buss It Up!
10:20 The Final Reveal
10:49 Taste Test
🚨🚨🚨🚨
🍳📖 Head to http://www.makemamaproudshow.com
✨ Find all show recipes
✍️ Submit your own cherished family or heirloom recipe
❤️ Share your story and help us make mama proud
🚨 Don’t keep your recipe a secret anymore 🚨