Named 'Buss Up Shut' as creole locals thought the tattered texture resembled a busted up shirt. This may be the case, but expect the taste of a tender, buttery flatbread with a slightly crisp exterior.
Ingredients
For the Ghee:
Method
Step 1
Sift dry ingredients into a bowl. Add water and mix to a stiff dough.
Step 2
Knead the dough thoroughly on a lightly floured surface. Combine melted ghee and oil into a bowl.
Step 3
Form dough into 4 balls and roll out into 10-inch circles. Brush all over with ghee and vegetable oil mixture and fold into a ball again. Cover and allow to stand for 20 minutes.
Step 4
Roll out again into 10-inch circles. Heat a cast iron griddle until a drop of water will sputter when dropped on it.
Step 5
Cook for about 1 minute, turn, spread with ghee mixture, keep turning until baked.
Step 6
Remove from griddle and clap with both hands until pliable or burst-up. Wrap in a towel to keep warm until all are cooked. Serve at once.
For the Ghee: Step 1
Remove from griddle and clap with both hands until pliable or burst-up. Wrap in a towel to keep warm until all are cooked. Serve at once.
Step 2
Reduce the heat to low. Cook the butter for about 45 minutes or until golden and the milk solids in the bottom of the pan are brown.
Step 3
Rinse a piece of cheesecloth in hot water and wring dry. Fold into 4 layers and line a sieve. Carefully pour the butter through the cheesecloth.
Step 4
Rinse a piece of cheesecloth in hot water and wring dry. Fold into 4 layers and line a sieve. Carefully pour the butter through the cheesecloth.
