I just gave you the recipe for making Dhalpurie Roti and now is the Buss Up Shut (Parata Roti) for you to judge for yourself, what is the great difference between the two, which we here in Trinidad and Tobago know all so well that there is a great difference between the two and they taste different by themselves and whenever paired with any meat.
Buss Up Shut (Parata Roti)
1 lb flour
4 tsp baking powder
1 tsp salt
1/2 oz ghee, margarine or butter
3/4 cup water
Sift the flour together with the baking powder and salt. Add enough water to make a smooth, soft dough and knead well. Cover the dough with a damp cloth and rest for 30 minutes. Knead the dough again, then divide into 4 equal parts and shape into balls. Flour board and roll out dough to about 9″ in diameter, then spread with ghee, margarine or butter and sprinkle with flour. Make a cut from the center of the circle to the edge, then roll dough into a tight cone. Push top of cone in and tuck in bottom and press cone flat. Rest for another 30 minutes. Put tawa on stove and heat up- brush with ghee1, margarine or butter. Roll all the cones out on a floured board into circles, 1/8″ thick. Place on tawa2 and cook on both sides, basting with ghee (margarine or butter) on both sides. It will puff and swell. Press the edges down with a spatula. Sprinkle the dough with more oil on both sides as it cooks.Cook for about 1 1/2 minutes on each side until puffed and crisp.
Place on a clean kitchen towel and “bust up” roti with your fists or end of rolling pin (until roti resembles strips of a busted-up shirt).
How to eat Buss up Shut: You will have to use your fingers. Tear off a piece of the Buss up Shut and dip into your curried meat and or vegetable. Have a mouthful! Some people may be appalled with the idea of eating with their hands, but it is actually quite fun. The only problem I have with eating my curry with my fingers its that my fingers smell of the curry for hours. But, it is worth it!