Indo-Trinidadian roti

Buss-up-shut roti begins with a flour and butter dough that cooks into rich, flaky layers. It's topped with curried meat and vegetables and looks like a shirt (shut) that's been torn to shreds (buss-up). Two thin layers of dough filled with ground split peas make dal-puri roti. They're rolled out and cooked on a hot griddle, then topped with curried meat and vegetables. Deep-fried and small, the popular snack called doubles are two cumin-scented yeast-leavened skins wrapped around curried chickpeas and topped with condiments such as hot sauce or mango pickles.