Low Sodium Buss Up Shut (Paratha Roti)
Discover the irresistible charm of Low Sodium Buss Up Shut (Paratha Roti), a heart-healthy twist on the classic Trinidadian flatbread. This recipe brings you the signature flaky, tender layers of traditional buss up shut while keeping sodium content refreshingly low. Made with a combination of unsalted butter and shortening for a buttery richness, and gently kneaded to perfect elasticity, this roti is cooked on a tawah until golden brown and "bussed up" to achieve its iconic torn texture. Quick to prepare and delightfully versatile, it pairs beautifully with low-sodium curries, grilled vegetables, or any of your favorite savory fillings. Whether you're looking to enjoy a Caribbean-inspired meal or spice up your bread repertoire, this low-sodium rendition ensures flavor without compromise, making it the ideal choice for health-conscious foodies everywhere!
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Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/3 cup Unsalted butter
- 1/3 cup Vegetable shortening
- 1 teaspoon Sugar
- 1.5 cups Warm water
- 3 tablespoons Vegetable oil
Directions
Step 1
Begin by sifting the all-purpose flour and baking powder into a large mixing bowl. Add sugar and stir to combine.
Step 2
Gently rub in the unsalted butter and vegetable shortening until the mixture resembles coarse crumbs.
Step 3
Gradually add warm water while mixing the dough with your hands. Knead until the dough becomes smooth and elastic, about 5 to 7 minutes.
Step 4
Divide the dough into 6 equal balls. Cover them with a damp cloth and let them rest for 15 minutes to relax the gluten.
Step 5
On a lightly floured surface, roll each dough ball into a thin, round disc approximately 10 inches in diameter.
Step 6
Brush one side of each rolled-out dough with vegetable oil.
Step 7
Heat a large skillet or tawah (flat griddle) over medium heat. Place one dough disc, oiled side down, onto the tawah.
Step 8
Cook for 1 minute, or until the bottom starts to form brown spots and bubbles appear on the surface of the dough.
Step 9
Flip the roti and brush the cooked side with a little more oil. Cook the second side for another 30 seconds to 1 minute, ensuring it's cooked through with golden spots.
Step 10
Using two spatulas, lightly mash and scramble the roti while it's still on the tawah. This action helps to create the classic "buss up shut" texture.
Step 11
Remove from the heat and cover with a clean kitchen towel to keep warm. Repeat with the remaining dough balls.
Step 12
Serve warm with your favorite low-sodium curry or filling.
Nutrition Facts
| Serving size | (1012.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3088.4 |
| Total Fat 155.9g | 0% |
| Saturated Fat 45.8g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 82.7mg | 0% |
| Sodium 911.0mg | 0% |
| Total Carbohydrate 374.7g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 5.2g | |
| Protein 49.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 73.3mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 522.6mg | 0% |
Source of Calories