Silky shreds of this flaky Trinidadian flatbread are the centerpiece of Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. Prime uses virgin coconut oil in place of ghee in his take on the flatbread, which imparts nutty flavor while keeping it vegan. Just after cooking, he beats the bread with a wooden dowel (you can use a wooden spoon, offset spatula, or other sturdy kitchen tool) so it breaks along the layers into tender shreds resembling a “busted-up shirt,” hence the name, buss up shut. If you have time, let the dough rest in the fridge for a full 12 hours after forming it into cones; this will help preserve all those flaky layers you worked so hard to create. Complete the menu by serving the buss up shut alongside Fruit Chow, Aloo and Chana, Tomato Choka, and Curry Goat.
Ingredients
Makes 6
2
1½
1
3
1
½
Preparation
Step 1
Whisk baking powder, salt, sugar, and 3 cups (375 g) flour in a medium bowl to combine. Open can of unstirred coconut milk and scoop coconut cream layer off the top into a small bowl. Mix 1 cup remaining coconut milk and 1 Tbsp. coconut cream into dry ingredients by raking with your fingers, then knead, adding more coconut milk by the teaspoonful as needed, until a soft and smooth dough forms. Cover and let sit 30 minutes.
Step 2
Divide dough into 6 balls (about 4 oz. each) and place on a clean surface. Cover with a damp kitchen towel. Working with 1 ball at a time, flatten into a disk on a lightly floured surface. Roll out to a 6"–8"-diameter round, dusting with more flour as needed. Using your fingers or an offset spatula, evenly spread ½ tsp. oil over surface.
Step 3
Using a paring knife, cut a slit from the center of the round out to the edges.
Step 4
Lift a cut edge and roll dough inward and onto itself to create a tightly coiled cone (the skinny end formed from the center of round and the wider part from the edges).
Step 5
Pinch together outer edges at the wide end and tuck into cone, using your thumb to push them into the center so the coil is no longer visible.
Step 6
Gently coat cone evenly with oil and place on a large plate. Cover plate with an upside-down bowl or plastic wrap. Chill cones at least 2 hours and up to 12 hours.
Step 7
Working one at a time, set 1 cone, wide side down, on a lightly floured surface. Gently press down on cone to make a disk.
Step 8
Roll out, rotating dough often and dusting with more flour as needed, until ⅛" thick (7"–8" wide).
Step 9
Heat remaining oil in a small saucepan over medium until melted; remove from heat. Heat a medium crepe pan, tawa, cast-iron griddle, or medium skillet over medium-low. Brush pan with oil and place a roti in pan. Immediately brush surface of roti with more oil.
Step 10
Cook, turning every minute and brushing with more oil as it starts to look dry, until golden, puffed, and layers look like they are pulling apart, 10–12 minutes.
Step 11
Immediately place a roti on one side of a clean kitchen towel and fold the other side over.
Step 12
Holding the two ends of the towel closed with one hand, angle on a slant, allowing bottom edge to touch the counter.
Step 13
Tap wrapped roti with a metal baking spatula or a wooden spoon to break the layers apart.
Step 14
Place in an airtight container lined with a kitchen towel, cover, and let steam at least 15 minutes to soften. Repeat with remaining roti, stacking to let steam as you go.
How it all comes together
Step 15
Use the silky shreds of roti to scoop up all the various curries, chows and chokas that make up this roti lime feast.
Leave a Review
Reviews (9)
Back to TopInstead of pictures, there should be a video.
Anonymous
Lewes, DE
3/3/2021
Is it possible there is a mistake in the recipe? Is there really supposed to be 2 tablespoons of baking powder? I made these and the chemical taste made them inedible. I thought maybe I got myself mixed up and used baking soda instead of baking powder... My mom thought that 2 Tbsp. of either one would be a lot and might cause a chemical taste...
Carly
New York
12/28/2020
Very good! It was delicious along the Tomato Choka & Aloo and Chana. There's a nice light coconut flavor to this. My coconut milk was already mixed together, but it still turned out well. I could see making these and putting some honey on top for a nice sweet snack.
Phoenix, Arizona, USA
10/2/2020