A recipe for Buss Up Close was featured today on The New York Times Facebook page, with readers learning how the paratha got its unique name.

“In Trinidad and Tobago, this roti is called buss up close because it looks like a torn – burst – shirt after the flaky layers of paratha roti have been shredded during the cooking process,” the post said.

According to the recipe, this version of buss up close comes from Peter Prime, the executive chef of Bammy’s Caribbean restaurant in Washington, DC.

“Across the world, from the Indian subcontinent to the Caribbean islands and East Africa, roti is used to describe several versions of unleavened flatbread cooked on the stovetop. Here, the soft dough is brushed with a combination of butter or ghee and coconut oil for a toasted, nutty taste that lingers lightly in the finished tender, chewy layers,” said food writer Yewande Komolafe .

“Roti should be served while still hot, but can also be completely cooled, packaged in a sealed bag and frozen. Thaw and reheat by gently steaming for a few minutes,” she said.