Trinidad Bread Paratha Roti Recipe

I love how Trinidad Paratha Roti ends up flaky, torn, and gloriously messy, with soft buttery layers made for scooping up every bit of curry. This is the legendary Buss Up Shut, and one look at that crumpled, shredded beauty makes it impossible not to keep scrolling.

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I’m obsessed with Trinidad bread paratha roti because it’s messy in the best possible way. Flaky, torn, buttery, and ready to grab every bit of curry, channa, or stew on my plate.

I love how it looks wild and ragged, like a busted-up old shirt, but tastes rich and tender from all purpose flour and melted butter. But that texture?

That’s the whole reason I keep coming back. Soft pieces, crispy edges, layers everywhere.

And yes, I want to eat it with my hands, straight from the plate, no manners involved. Buss Up Shut always wins for me every time.

Ingredients

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All-purpose flour gives the roti its soft, chewy body and cozy bread-like bite.
Warm water helps everything come together smoothly, so the dough doesn’t fight you.
Salt keeps the flavor from tasting flat.
Tiny thing, big difference.
Sugar adds a gentle hint of sweetness and helps balance the savory side.
Baking powder makes it puff a little, so it’s lighter, not stiff.
Vegetable oil in the dough keeps the roti soft and easy to handle.
Oil or ghee for cooking brings those golden spots and tasty crisp edges.
Melted butter or ghee brushed on top makes it shiny, rich, and snackable.
Extra flour helps with rolling, because sticky dough is nobody’s friend.
Basically, these simple ingredients turn into soft, flaky roti you’ll actually crave.

Ingredient Quantities

All purpose flour 3 cups

Warm water about 1 cup

Salt 1 teaspoon

Sugar 1 teaspoon

Baking powder 1 teaspoon

Vegetable oil 2 tablespoons for the dough

Vegetable oil or ghee for cooking about 2 to 4 tablespoons

Melted butter or ghee 2 tablespoons for brushing

Extra flour for dusting about 1 4 cup

How to Make this

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1. In a large bowl whisk together 3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon baking powder.

2. Add 2 tablespoons vegetable oil and about 1 cup warm water a little at a time and mix until a soft, slightly sticky dough forms.

3. Turn dough onto a lightly floured surface, knead 5 to 10 minutes until smooth and elastic, then place in a lightly oiled bowl, cover, and rest 30 to 60 minutes.

4. Divide the dough into 8 to 10 equal portions and roll each into a smooth ball; coat each ball with a little oil to prevent drying.

5. On a lightly floured surface roll one dough ball into a thin circle about 8 to 10 inches across, using extra flour for dusting as needed.

6. Brush the surface lightly with oil, then fold or pleat the circle into layers by folding into a square or spiraling and flattening to create layered dough; repeat for remaining balls.

7. Gently roll each layered piece into a thin round again, taking care not to press out all the layers.

8. Heat a skillet or tava over medium high heat and brush with a little vegetable oil or ghee. Cook each paratha 1 to 2 minutes per side until brown spots appear and it puffs; add a little oil or ghee while cooking if desired.

9. Transfer a mostly cooked paratha between two wooden spatulas or hands and aggressively flip, spin, toss, and beat it until it tears into a crumpled, ragged “buss up shut” texture; brush with 2 tablespoons melted butter or ghee and keep warm until serving.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rolling pin
5. Clean work surface or pastry board with extra flour for dusting
6. Bench scraper or sharp knife for dividing dough
7. Skillet or tava (heavy skillet or griddle)
8. Wooden spatulas or metal spatulas for flipping and tearing
9. Pastry brush for oil or ghee
10. Clean kitchen towel or plastic wrap for resting and keeping parathas warm

FAQ

Can I make the dough ahead of time? Yes. You can make the dough and refrigerate it for up to 24 hours. Bring to room temperature before dividing and rolling.

What is the best pan to use? A heavy skillet or cast iron pan works best because it holds even heat and creates good browning.

How do I keep the parathas soft after cooking? Stack cooked parathas and cover tightly with a clean kitchen towel or place in a sealed container. Brushing with butter or ghee also keeps them soft.

Can I freeze cooked parathas? Yes. Cool completely, separate with parchment, freeze in a sealed bag for up to 2 months. Reheat in a skillet or oven straight from frozen and brush with butter.

Is baking powder necessary? Baking powder gives a lightness to Trinidad bread paratha. You can omit it for a denser roti, but the texture will change slightly.

How do I get flaky layers? Use a light oil brushing, fold to create layers, then roll gently. Avoid overworking the dough when rolling the final rounds.

Trinidad Bread Paratha Roti Recipe Substitutions and Variations

All purpose flour: whole wheat pastry flour for nuttier, slightly denser rotis; bread flour for chewier texture; gluten free all purpose blend for gluten free needs (may need extra water).
Warm water: warm milk for richer, softer dough; plain yogurt thinned with water for tender, slightly tangy rotis; coconut milk for subtle sweetness and softness.
Vegetable oil for the dough: melted ghee or unsalted melted butter for richer flavor; light olive oil for a fruitier note; avocado oil for a neutral, high smoke point option.
Melted butter or ghee for brushing: melted coconut oil for a dairy free option; melted margarine for a budget substitute; neutral oil mixed with a pinch of salt for a lighter brush.

Pro Tips

1) Keep the dough slightly tacky, not stiff. If it feels dry while kneading, add water a teaspoon at a time. A bit of tack helps the layers stick together and gives a tender chew after cooking.

2) Rest is everything. Letting the dough relax makes rolling and layering much easier and prevents spring-back. If you can, rest toward the longer end of the window for softer, more pliable parathas.

3) For clearer layers, brush barely a film of oil while shaping rather than dripping it on. When you roll the layered pieces the oil should help separate the layers without soaking them, so they puff and crisp in spots when cooked.

4) Cook on medium to medium-high heat and resist overcooking. A hot pan gives quick steam that puffs the paratha; too low and it becomes greasy, too high and the outside burns before the inside cooks. Finish with butter or ghee right off the skillet for best flavor and shine.

Trinidad Bread Paratha Roti Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

246

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rolling pin
5. Clean work surface or pastry board with extra flour for dusting
6. Bench scraper or sharp knife for dividing dough
7. Skillet or tava (heavy skillet or griddle)
8. Wooden spatulas or metal spatulas for flipping and tearing
9. Pastry brush for oil or ghee
10. Clean kitchen towel or plastic wrap for resting and keeping parathas warm

Ingredients

All purpose flour 3 cups
Warm water about 1 cup
Salt 1 teaspoon
Sugar 1 teaspoon
Baking powder 1 teaspoon
Vegetable oil 2 tablespoons for the dough
Vegetable oil or ghee for cooking about 2 to 4 tablespoons
Melted butter or ghee 2 tablespoons for brushing
Extra flour for dusting about 1 4 cup

Directions

In a large bowl whisk together 3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon baking powder.
Add 2 tablespoons vegetable oil and about 1 cup warm water a little at a time and mix until a soft, slightly sticky dough forms.
Turn dough onto a lightly floured surface, knead 5 to 10 minutes until smooth and elastic, then place in a lightly oiled bowl, cover, and rest 30 to 60 minutes.
Divide the dough into 8 to 10 equal portions and roll each into a smooth ball; coat each ball with a little oil to prevent drying.
On a lightly floured surface roll one dough ball into a thin circle about 8 to 10 inches across, using extra flour for dusting as needed.
Brush the surface lightly with oil, then fold or pleat the circle into layers by folding into a square or spiraling and flattening to create layered dough; repeat for remaining balls.
Gently roll each layered piece into a thin round again, taking care not to press out all the layers.
Heat a skillet or tava over medium high heat and brush with a little vegetable oil or ghee. Cook each paratha 1 to 2 minutes per side until brown spots appear and it puffs; add a little oil or ghee while cooking if desired.
Transfer a mostly cooked paratha between two wooden spatulas or hands and aggressively flip, spin, toss, and beat it until it tears into a crumpled, ragged "buss up shut" texture; brush with 2 tablespoons melted butter or ghee and keep warm until serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.