Gluten-Free Buss Up Shut (Paratha Roti)

Experience the authentic taste of Trinidadian cuisine with this Gluten-Free Buss Up Shut (Paratha Roti) recipe—a delightful reimagining of a traditional favorite that’s perfect for those avoiding gluten. Made with a blend of gluten-free all-purpose flour, tapioca starch, and a touch of xanthan gum, this soft and flaky flatbread mimics the texture of its wheat-based counterpart. The dough comes together effortlessly, and the magic happens when the cooked roti is crushed to create its signature “buss up” look—tender, torn layers that are fluffy yet crispy. Brushed with melted ghee or a dairy-free butter alternative, this gluten-free paratha roti pairs perfectly with rich curries, hearty stews, or spicy vegetarian accompaniments. It’s an easy, 60-minute recipe that brings both tradition and dietary inclusivity to your table!

Nutriscore Rating: 46/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 cups Gluten-free all-purpose flour
• 1 cup Tapioca starch
• 1 teaspoon Xanthan gum
• 2 teaspoons Baking powder
• 1 teaspoon Salt
• 4 tablespoons Unsalted butter
• 1.5 cups Warm water
• 0.25 cup Oil (vegetable or coconut)
• 0.5 cup Ghee or dairy-free butter alternative

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Step 2

Add the unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add the warm water to the flour mixture, stirring with a spoon in a circular motion to form a dough. The dough should be soft but not sticky.

Step 4

Knead the dough lightly in the bowl for about 2-3 minutes until smooth. If the dough is too dry, add a little more water, a teaspoon at a time.

Step 5

Divide the dough into 6 equal portions and roll each into a ball. Cover them with a damp kitchen towel and let them rest for 30 minutes.

Step 6

On a lightly floured surface, roll out each dough ball into a 7-inch circle, about 1/8 inch thick.

Step 7

Heat a flat griddle or tawa over medium-high heat. When the griddle is hot, place one of the rolled dough circles onto it.

Step 8

Brush the top with a little oil, then cook for 1-2 minutes until brown spots appear on the bottom. Flip the roti over and brush this side with oil as well, cooking for another 1-2 minutes.

Step 9

Once cooked, immediately place the hot roti into a clean cloth or foil and gently crush it with your hands to create the “buss up” look, tearing the roti into pieces.

Step 10

Brush the crushed roti with melted ghee or a dairy-free butter alternative. Serve warm with curry or your favorite vegetarian dish.

Nutrition Facts

Serving size	(1221.2g)

Amount per serving	% Daily Value*
Calories	4175.6

Total Fat 229.9g	0%
Saturated Fat 113.1g	0%
Polyunsaturated Fat g
Cholesterol 403.0mg	0%
Sodium 3305.6mg	0%
Total Carbohydrate 544.7g	0%
Dietary Fiber 12.8g	0%
Total Sugars 9.5g
Protein 9.7g	0%

Vitamin D 0IU	0%
Calcium 98mg	0%
Iron 6.2mg	0%
Potassium 39.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 0.9%

Carbs: 50.8%