Silky shreds of this flaky Trinidadian flatbread are the centerpiece of Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. Prime uses virgin coconut oil in place of ghee in his take on the flatbread, which imparts nutty flavor while keeping it vegan. Just after cooking, he beats the bread with a wooden dowel (you can use a wooden spoon, offset spatula, or other sturdy kitchen tool) so it breaks along the layers into tender shreds resembling a “busted-up shirt,” hence the name, buss up shut. If you have time, let the dough rest in the fridge for a full 12 hours after forming it into cones; this will help preserve all those flaky layers you worked so hard to create. Complete the menu by serving the buss up shut alongside Fruit Chow, Aloo and Chana, Tomato Choka, and Curry Goat.