Trinbagonian YouTuber Natasha Laggan shares her quick and easy recipe for buss up shut, Trinidad’s version of paratha and one of the various types of roti found locally
In a large bowl, mix the flour, baking powder, and sugar . Working slowly, add milk/water mixture gradually to form a soft dough. Knead until smooth, about 5 to 8 minutes. Drizzle with 1 teaspoon oil to coat the dough. Cover and rest for 15 minutes.Break into 3-inch dough balls and rest for an additional 5 to 10 minutes. Meanwhile, mix butter with vegetable shortening; set aside.Sprinkle flour on a work surface and roll out dough, remembering to take the size of your pan into consideration.
Begin to roll either clockwise or counterclockwise to form a cone. Once you have a cone shape, tuck both ends in to form a ball. Allow roti balls to rest for a minimum of 1 hour. These can also be made the night before and refrigerated.Once ready to cook, roll out roti balls and grease the pan or griddle and place the rolled out dough directly on top and brush it with oil. Cook on medium-low heat until bubbles form, about 3 minutes, then flip.
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