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Buss-Up-Shut and Roti Bread

by Dave DeWitt and Mary Jane Wilan

When any of the griddle breads are ripped apart for dipping in curries, they are called "buss-up-shut," vernacular for "burst-up-shirt," because they resemble torn-up cloth. When left whole, they are stuffed with any curried meat, seafood, or vegetables and rolled up in the manner of a burrito.

Yield: 4 pieces of roti bread

Ingredients:

• 3 cups flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 cup water
• vegetable oil

Preparation:
Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead the dough and let sit for ½ hour. Knead again and divide into four balls.
Roll out each ball on a floured board to a diameter of about 8 to 10 inches, making each roti as thin as possible.
Grease a large skillet or griddle with vegetable oil and heat. Bake each roti for about a minute and a half per side, coating each side with a little oil. Remove carefully and drain on paper towels. The rotis can be left whole for stuffing or torn up for dipping.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
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