***This recipe makes 14 roti’s

9 cups all purpose flour

4 tablespoon baking powder

2 tablespoon brown sugar

8 cups water

1 tablespoon vegetable oil

1 stick of melted butter

Additional 1/2 cup of vegetable oil

additional 1 stick of melted butter

Additional cup of all purpose flour


Mix all the dry ingredients together in a large, wide mixing bowl.

Add the water 1 cup at a time, with one had and use your other hand to mix the flour and water mixture.

The dough should be soft and sticky when you are done adding all your water and mixing it together. Thoroughly knead it together for a good 5-8 minutes with your hands.

Take 1 tablespoon of oil and rub it over the top of the dough after kneading. Cover with a damp kitchen towel and leave to rest for about 15minutes.

While the dough is resting add 1 stick of melted butter to 1/4 cup of oil in a bowl. Set aside.

After the dough has rested, oil your hands and start breaking the dough into small balls, about the size of your palms and shape it into balls.

Roll out each ball with the tips of your fingers, just push the dough outwards (like a pizza) until is a medium size circle. Using your fingertips spread the oil and butter mixture all over the dough. Sprinkle a little dry flour over it.

Now you are going to take a knife and from the middle of the circle cut it outwards. (refer to pictures above)

Take one edge of the cut dough and start rolling it around to meet the other end.

Once it is fully rolled and looking like a cone shape take the tip of the cone and pull it to stuff into the bigger part of the cone. Press the tip down a little. (refer to pictures on how to do it)

Once all your dough has been rolled out and formed into cones. Preheat your baking stone or tawa on medium heat on the stove top.

Roll out one dough at a time into a large circle. Once the tawa is hot place the circular dough on the tawa.

Using the same butter and oil mixture and a brush baste the whole roti on the tawa. be generous.

Flip it over and baste the other side.

After a few seconds, once the dough starts to puff up, flip it over again. You want to get a little brown color on each side.

Then you are going to take two flat paddles (Dabla) and squish the dough together. Something like beating the roti. This is why is it called Buss-up-shot.

My monster refers to it as “beat-up-roti”. A very fitting name!

Repeat the process until all your roti has been cooked.

This is a heavy, oily roti, It goes great with any curry dish!


The additional flour is for dusting if the dough is sticking.

The additional butter and oil is for basting. Use more if you need to.






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One thought on “Buss-Up-Shot aka Paratha Roti

  1. Francisco

    OH MY! Stewed chicken on rice with paahtra roti…my favourite comfort food! Thanks for the great stewed pumpkin recipe. That’s how my mother always showed me how to cook. She didn’t measure anything.Since this is the second time you mentioned stewed chicken and set my mouth to watering at the memory, and I have no one from back home to ask, you must have a stewed chicken and paahtra roti recipe next time you are in the mood to post Trini recipies…pretty please with pepper sauce on top! (Mani I’ll pass on the kuchela, thanks.) 🙂


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