Recipe courtesy of Francis Vincent

Buss-Up-Shut (Burst Up Shirt)

  • Total: 55 min
  • Prep: 35 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Water

1/4 cup ghee, recipe follows

1/4 cup vegetable oil

Ghee:

1 pound unsalted butter

Directions

  1. Sift dry ingredients into a bowl. Add water and mix to a stiff dough. Knead the dough thoroughly on a lightly floured surface. Combine melted ghee and oil into a bowl. 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. Roll out again into 10-inch circles. Heat a cast iron griddle until a drop of water will sputter when dropped on it. Cook for about 1 minute, turn, spread with ghee mixture, keep turning until baked. 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.

Ghee:

  1. Put the butter in a heavy saucepan over medium heat. Melt the butter, stirring from time to time, then increase the heat to bring the butter to a boil for about 1 to 1 1/2 minutes. 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. 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. The sieved butter (ghee) can be stored in the refrigerator indefinitely or at room temperature for 2 to 3 months. 

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