Vegan Buss Up Shut (Paratha Roti)
Flaky, buttery, and irresistibly soft, Vegan Buss Up Shut (Paratha Roti) is a plant-based twist on the classic Trinidadian flatbread renowned for its delicate layers and melt-in-your-mouth texture. Made with simple pantry staples like all-purpose flour, vegan butter, and coconut oil, this paratha roti owes its unique nickname—"buss up shut"—to the characteristic flaky appearance that resembles a "busted-up shirt." The dough is carefully kneaded, layered with vegan butter, and expertly scrunched on a hot skillet to achieve its signature tearable texture. Perfectly versatile, this roti pairs beautifully with your favorite vegan curries, stews, or chutneys, making it a must-try addition to your Caribbean-inspired menu. With step-by-step instructions and just 2 hours from preparation to serving, this recipe combines authentic flavors with vegan-friendly ingredients for a wholesome, crowd-pleasing dish.
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Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1.5 tablespoons Vegan butter (softened)
- 2 tablespoons Coconut oil
- 1.5 cups Warm water
- 0 Additional flour for dusting
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well to combine the dry ingredients.
Step 2
Gradually add the warm water to the dry ingredients, mixing with your hand or a spoon until a rough dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Step 4
Place the dough back into the bowl, cover it with a damp cloth, and let it rest for at least 30 minutes to allow the gluten to relax.
Step 5
Once the dough has rested, divide it into six equal portions and roll each one into a ball.
Step 6
Take one dough ball and roll it out on a floured surface into a 6-inch circle.
Step 7
Spread about 1/4 teaspoon of softened vegan butter onto the rolled-out dough.
Step 8
Make a cut from the center to the edge of the circle, then roll it tightly into a cone shape, starting from the cut edge. Tuck the smaller end of the cone in and flatten slightly.
Step 9
Repeat the rolling and buttering process with the remaining dough balls.
Step 10
Cover the dough balls and let them rest again for about 15 minutes.
Step 11
On a floured surface, take the rested dough cones and roll each one out into a larger circle, about 8-10 inches in diameter.
Step 12
Heat a tawa or non-stick skillet over medium heat. Add a small amount of coconut oil and spread it around.
Step 13
Place the rolled-out roti on the hot skillet and cook for about 1-2 minutes until bubbles form on the surface. Flip to the other side and cook for another minute.
Step 14
Using two spatulas or wooden spoons, gently crush and scrunch the roti to create the characteristic flaky texture of 'buss up shut', tearing it slightly.
Step 15
Repeat with the remaining dough, adding coconut oil to the skillet as needed.
Step 16
Serve warm with your favorite vegan curry or chutney.
Nutrition Facts
| Serving size | (796.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1772.9 |
| Total Fat 48.1g | 0% |
| Saturated Fat 28.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3176.5mg | 0% |
| Total Carbohydrate 289.8g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 5.1g | |
| Protein 38.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 51.3mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 396.0mg | 0% |
Source of Calories