Paratha Roti/ Buss up Shut /Oil Roti, Soft & Silky. Easy Step by Step Recipe
Paratha Roti/ Buss up Shut /Oil Roti, Soft & Silky. Easy Step by Step Recipe is a easy Caribbean recipe that serves 6. 390 calories per serving. Recipe by Racquel’s Caribbean Cuisine on YouTube.
Prep: 1 hr 20 min | Cook: 15 min | Total: 1 hr 50 min
Cost: $1.15 total, $0.19 per serving
Ingredients
- 4 cups All‑Purpose Flour (sifted)
- 1 teaspoon Salt
- 3 teaspoons Baking Powder
- 3 teaspoons Granulated Sugar
- 2 cups Warm Water (Add gradually; may need slightly less)
- 4 tablespoons Margarine (softened; can substitute butter, ghee, or coconut oil)
- 2 tablespoons Vegetable Oil (for brushing pan and final layers)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together 4 cups all‑purpose flour, 1 tsp salt, 3 tsp baking powder, and 3 tsp sugar until evenly distributed.
Time: PT2M
Add Warm Water and Knead
Gradually pour in about 2 cups warm water (around 40 °C) while mixing with your hand or a spoon. Knead for 2‑3 minutes until a soft, slightly sticky dough forms. Add water a little at a time; the dough should come together but not be stiff.
Time: PT5M
Rest the Dough
Cover the bowl with a damp kitchen towel and let the dough rest for 15‑20 minutes.
Time: PT20M
Divide into Balls
Punch down the rested dough, then divide it into 6 equal portions (about the size of a golf ball). Shape each portion into a smooth ball.
Time: PT5M
First Rolling & Apply Margarine
On a lightly floured surface, press each ball with your fingers into a rough disc, then roll with a rolling pin into a thin circle (about 6‑7 inches diameter). Brush the surface generously with softened margarine (or butter/ghee).
Time: PT10M
Cut Center and Form Cone
Using a sharp knife, cut a slit from the edge straight to the center of the circle. Starting at the cut edge, roll the dough around itself to form a cone‑like shape, then tuck the top edge under the bottom edge to seal.
Time: PT5M
Second Rest
Place the shaped cones on a plate, cover with a damp towel, and let rest for 20‑30 minutes.
Time: PT25M
Heat Pan and Brush Oil
Heat a heavy‑bottom skillet over medium‑low heat. Lightly brush the surface with a little vegetable oil.
Time: PT2M
Temperature: Medium‑low
Roll Out Final Roti
Dust the rested cone lightly with flour, then gently press with fingers and roll it out into a thin, even circle (about 8‑9 inches). Ensure the edges are not too thick.
Time: PT8M
Cook First Side
Place the rolled roti onto the hot pan. Cook for about 1‑1.5 minutes until small bubbles appear and the underside shows light golden spots.
Time: PT2M
Temperature: Medium‑low
Brush, Flip, and Cook Other Side
Brush the cooked side with a little oil, flip the roti, brush the new side, and cook another 1‑1.5 minutes until golden brown spots appear.
Time: PT2M
Temperature: Medium‑low
Create Flaky Layers (Bust‑Up)
Using the wooden spoon (doubler), gently pull the edges together and lightly beat the roti to separate the layers, revealing the flaky “bust‑up” texture.
Time: PT1M
Keep Warm
Transfer the finished roti to a container lined with grease‑proof paper or a clean kitchen towel. Cover tightly to retain moisture. Repeat with remaining roti.
Time: PT5M
Nutrition Facts
- Calories
- 390
- Protein
- 8 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by using oil instead of margarine
Allergens: Wheat (gluten), Dairy (if butter or margarine contains dairy), Soy (some margarines)
Ingredient Substitutions
- Instead of All‑Purpose Flour: Whole‑wheat flour (will be denser)
- Instead of Salt: Sea salt
- Instead of Baking Powder: Baking soda + cream of tartar (1 tsp + 2 tsp)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Margarine: Unsalted butter, Ghee, Coconut oil
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Heavy‑Bottom Skillet or Flat Pan
- Pastry Brush
- Wooden Spoon or Spatula (doubler)
- Clean Kitchen Towel or Grease‑Proof Paper
- Plate or Airtight Container
Critical Steps — Do Not Skip
- Kneading the dough to a soft, sticky consistency (Step 2)
- Cutting the center slit and rolling into a cone (Step 6)
- Rolling the final roti thin and even (Step 9)
- Cooking with oil on medium‑low heat to develop bubbles and golden spots (Steps 10‑11)
- Pulling and beating the roti to create flaky layers (Step 12)
Chef Tips from the Video
- Use water that is warm to the touch (about 40 °C) – it yields a softer dough.
- Cover the dough with a damp cloth, not a dry one, to prevent surface drying.
- When shaping the cone, the cut should go all the way to the center; this is key for the ‘bust‑up’ effect.
- Brush a tiny amount of oil on the roti after each side cooks; this keeps it moist and adds shine.
Troubleshooting
Dough is too dry and cracks.
Add warm water a tablespoon at a time until the dough comes together; avoid over‑flouring.
Dough is overly sticky and sticks to the rolling pin.
Dust the work surface and rolling pin lightly with flour; if still sticky, incorporate a few more teaspoons of flour.
Roti does not develop flaky layers; it stays flat.
Ensure generous margarine (or butter) is brushed before cutting the center and rolling. Cook on medium‑low heat with oil so steam can separate the layers.
Roti sticks to the pan.
Brush the pan with a thin layer of oil before each roti and keep the heat at medium‑low; a hot pan without oil will cause sticking.
Storage
Refrigerator: Place in an airtight container with a paper towel; lasts 2‑3 days.
Freezer: Wrap tightly in foil or freezer bag; freeze up to 1 month. Reheat in a skillet or microwave with a damp paper towel.
Room temperature: Best eaten the same day; keep covered for up to 4 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, cover tightly, and refrigerate. Bring to room temperature before shaping.
- Parathas can be partially cooked, cooled, and stored; reheat on a dry skillet before serving.
Frequently Asked Questions
What is the cultural significance and history of Roti Paratha (Bust‑Up Shot) in Caribbean cuisine?
Roti Paratha, known as Bust‑Up Shot in Guyana and oil roti in Trinidad, reflects the Indian diaspora’s adaptation of traditional Indian flatbreads using abundant local oil. It became a staple for feeding large families and is traditionally served with curried meats, beans, or vegetables at gatherings and everyday meals.
What are the traditional regional variations of Roti Paratha (Bust‑Up Shot) within Caribbean cuisine?
In Guyana the roti is often richer with more oil, giving a very soft texture, while in Trinidad the version may be slightly thinner and sometimes flavored with turmeric. Some islands add a pinch of cumin or use ghee instead of margarine for a distinct aroma.
How is Roti Paratha (Bust‑Up Shot) traditionally served in Caribbean households?
It is typically served hot, wrapped in a clean kitchen towel, alongside curried chicken, goat, or channa (chickpeas). Families often eat it by tearing pieces and using them to scoop up the curry, making it a communal, hand‑eaten dish.
During which occasions or celebrations is Roti Paratha (Bust‑Up Shot) commonly prepared in Caribbean culture?
Roti Paratha is a go‑to for Sunday family lunches, festive gatherings like Christmas and Diwali, and casual weekend meals. Its ease of preparation and ability to stay warm make it popular for pot‑luck style events.
What authentic ingredients are essential for traditional Roti Paratha (Bust‑Up Shot) and what are acceptable substitutes?
The core ingredients are all‑purpose flour, warm water, a pinch of salt, baking powder, a little sugar, and generous fat (margarine, butter, ghee, or coconut oil). If margarine is unavailable, unsalted butter or ghee works well; coconut oil adds a subtle island flavor.
What are the most common mistakes to avoid when making Roti Paratha (Bust‑Up Shot) at home?
Common errors include over‑kneading, which makes the dough tough; using too little oil, resulting in a dense roti; and cooking on high heat, which burns the exterior before layers can puff. Follow the warm‑water, low‑heat method for best results.
Why does this Roti Paratha (Bust‑Up Shot) recipe use a warm‑water dough and a two‑stage resting process?
Warm water relaxes the gluten, giving a softer dough, while the first rest hydrates the flour. The second rest after shaping allows the fat to settle and the dough to stay moist, which is crucial for creating the flaky, layered texture.
Can I make Roti Paratha (Bust‑Up Shot) ahead of time and how should I store it?
Yes. Prepare the dough, shape the roti, and refrigerate them covered with a damp towel for up to 24 hours. After cooking, keep the finished roti in an airtight container with a paper towel; they reheat well in a skillet or microwave with a damp paper towel.
What does the YouTube channel Racquel’s Caribbean Cuisine specialize in?
Racquel’s Caribbean Cuisine focuses on authentic Caribbean home cooking, showcasing traditional dishes from Trinidad, Guyana, Jamaica, and surrounding islands with step‑by‑step tutorials that emphasize flavor, technique, and cultural background.
How does the YouTube channel Racquel’s Caribbean Cuisine’s approach to Caribbean cooking differ from other Caribbean cooking channels?
Racquel’s Caribbean Cuisine blends clear, concise instructions with personal anecdotes and cultural context, often highlighting budget‑friendly ingredients and variations for dietary needs, whereas many other channels focus more on visual flair than detailed technique explanations.
Last updated: September 1, 2026
