Plain Roti and Buss-up-shut

Photo by Carlington Wilmot

Summer/Fall 2006

The term buss-up-shut comes from burst up shirt, as the strips resemble torn pieces of cloth.

  • 6 cups flour
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 pound/225g. butter (add a little more if necessary. The dough should look pale yellow and should be slightly moist without being sticky)
  • 1/2 cup warm milk
  • 2 cups water
  • Vegetable oil, as needed

Direction

  1. Sift together the flour, baking powder and salt.
  2. Add butter and crumble into mixture.
  3. Add water slowly and mix to form a dough.
  4. Knead and let stand for 30 minutes. Knead again and then divide into 8 balls.
  5. Roll out each ball on a floured board as thinly as possible.
  6. Spread some vegetable oil with a brush on a large flat griddle or tawa and heat over medium heat until hot.
  7. Place individual roti on griddle and cook for 1 1/2 minutes per side, coating each side with vegetable oil as it cooks.
  8. Remove and drain on paper towels.

TO MAKE BUSS-UP-SHUT

Tear the roti bakes into strips.

-By Moby Dick Restaurant

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