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
Method:
- 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.
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