Paleo Buss Up Shut (Paratha Roti)

Experience the comforting flavors of the Caribbean with this Paleo Buss Up Shut (Paratha Roti) recipe—an irresistible gluten-free and grain-free twist on the beloved Trinidadian classic. Crafted with a wholesome blend of almond flour, tapioca starch, and coconut flour, this roti delivers a soft, flaky texture while staying true to paleo-friendly principles. The dough is enriched with creamy coconut milk and olive oil for a subtly nutty flavor, while a smattering of ghee or coconut oil adds that luxurious finish. Bringing the "buss up" texture to life, this recipe invites you to tear and crush the roti into tender pieces, perfect for scooping up your favorite paleo stews or curries. Ready in just an hour, this nutritious and satisfying recipe is a must-try for fans of Caribbean cuisine seeking a paleo upgrade.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups almond flour
• 1 cup tapioca starch
• 0.5 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup coconut milk
• 4 tablespoons olive oil
• 0.25 cup ghee (or coconut oil for strict paleo)

Directions

Step 1

In a large bowl, whisk together the almond flour, tapioca starch, coconut flour, baking powder, and salt until well mixed.

Step 2

Gradually add the coconut milk and olive oil to the dry ingredients, mixing continuously with a wooden spoon or spatula until a soft dough forms.

Step 3

Knead the dough gently with your hands for about 5 minutes until smooth. If the dough is too sticky, sprinkle a little more tapioca starch.

Step 4

Divide the dough into six equal portions and roll each into a ball. Cover the balls with a damp cloth and allow them to rest for about 10 minutes.

Step 5

Prepare a clean surface by dusting it with tapioca starch. Take one dough ball and roll it out gently using a rolling pin until it forms a circle about 8 inches in diameter and 1/8 inch thick.

Step 6

Heat a large skillet or tawa over medium heat. Carefully place the rolled-out dough onto the skillet and cook for about 2 minutes, until you see light brown spots forming underneath.

Step 7

Flip the roti over using a spatula and brush the cooked side with a little ghee or coconut oil.

Step 8

Repeat the cooking process on the other side, brushing it with ghee once flipped. Press the edges lightly with the spatula to ensure the roti is cooked evenly. Take care not to burn.

Step 9

Once cooked, use two spatulas to gently crush the roti, creating the signature 'buss up' or broken texture. Stack the rotis and cover with a clean cloth to keep warm.

Step 10

Repeat the process with the remaining dough balls, adjusting the heat as necessary to prevent burning.

Step 11

Serve the paleo buss up shut warm with your choice of stew or curry.

Nutrition Facts

Serving size	(871.9g)

Amount per serving	% Daily Value*
Calories	3317.7

Total Fat 215.3g	0%
Saturated Fat 57.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 139.8mg	0%
Sodium 2915.0mg	0%
Total Carbohydrate 324.5g	0%
Dietary Fiber 47.1g	0%
Total Sugars 37.2g
Protein 53.1g	0%

Vitamin D 0IU	0%
Calcium 489.2mg	0%
Iron 14.3mg	0%
Potassium 628.1mg	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: 56.2%

Protein: 6.2%

Carbs: 37.6%