Buss up Shut (Paratha Roti)

Recipe by Roxanne J.R.
READY IN: 1hr 10mins
YIELD: 4 roti


  • 4
    cups flour
  • 6
    tablespoons ghee (Ghee is clarified butter) or 6 tablespoons butter (Ghee is clarified butter)
  • 4
    teaspoons baking powder
  • 2
    tablespoons oil
  • 12
    teaspoon salt
  • 1 34
    cups water


  • Sift and mix the flour, baking powder and salt. Add enough of water.
  • Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
  • Roll out the dough after "resting".
  • Spread butter or ghee and sprinkle with flour.
  • Make a cut from the center out to the edge and roll making a cone.
  • Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
  • Afterward, roll out on a floured board.
  • Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
  • Place the dough onto the tawah.
  • Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
  • Spread butter or ghee on the other side the same way.
  • When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
  • You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
  • The finished buss up shut ready to be served.