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Roast Paan: Srilankan Soft Bread

Roast Paan is a bread that is baked not as a whole loaf but in slices, which makes it easier to just peel off and eat. Super soft it is the perfect carrier to spicy curries

The first time I ate Roast Paan was in my trip to Srilanka years ago. My tuk tuk driver who I became good friend with called it bread wedges and it totally amused me. Though they are actually just that cute wedges of bread.

Srilankan soft bread recipe

During my time in Sri Lanka, I ate this with tea (though I initially thought it is just normal bread). I ate with a spicy curry and I ate it as french toast.

Roast Paan

 If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.
Some more easy bread recipes on the blog

No knead Muesli Bread

Whole Wheat Bread

 

Srilankan-Bread

Roast Paan: Srilankan Soft Bread

Roast Paan is a bread that is baked not as a whole loaf but in slices, which makes it easier to just peel off and eat. Super soft it is the perfect carrier to spicy curries
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course breads
Cuisine global vegetarian
Servings 2 people
Calories 126 kcal

Ingredients
  

  • 250 g Maida 2 cups
  • 6 gm Instant Yeast 2tsp
  • 10 gm Sugar 1tbsp
  • 130 ml Warm water
  • 1 tsp Salt
  • 15 g Butter 1tbsp
  • 10 g Coconut oil 1tbsp

Instructions
 

  • Mix the flour, instant yeast and sugar together.(If using active dry yeast make sure to activate it first with a tsp of sugar and 2 tbsp of warm water.)
  • Add the water 1/2 cup first and then little by little, mixing in to form a dough.
  • Melt the butter and coconut oil and knead it in with the dough.
  • Finally add the salt and knead the dough for at least 10 mins. I recommend setting a timer as 10 mins is long and you can get tired halfway.
  • Once it's well kneaded, put it in a well oiled bowl, cover with cling wrap and a kitchen towel on top and let it proof for about 1 hr.
  • Meanwhile, grease your loaf tin generously with butter/coconut oil. Set a parchment paper at the bottom as well. Then cut squares of parchment paper that will fit the tin.
  • The dough should have doubled in size, punch it down and knock out all the air.
  • Roll it into a log shape and cut out dough pieces weighing 65g each. You should roughly get 6 balls.
  • Shape it into a ball and then flatten it, making sure the bottom is flat and the sides a little curved. Brush melted butter on both sides of the dough
  • Place it inside the tin upright and sheet of parchment next to it.
  • You should be able to place the slices next to each other with parchment in between. So that when baked it peels off as slices.
  • Loosely cover it and let it proof for another 30 mins while you preheat your oven to 190C
  • Just before baking give it a final brush of butter on top
  • Bake for about 20-25 mins
  • Once baked let it cool down for about 10 mins, then remove from the tin, peel off the parchment, eat as it is or you may even toast it.

Nutrition

Sodium: 1218mgVitamin A: 187IUSugar: 5gFiber: 1gPotassium: 29mgCholesterol: 16mgCalories: 126kcalSaturated Fat: 8gFat: 11gProtein: 1gCarbohydrates: 6g
Tried this recipe?Let us know how it was!

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Baking// Breads// Breads// Breakfast & Brunch// Kid-Friendly// Savory Bakes// Snack Box Recipes// Vegetarian// Yeast-Based BreadsLeave a Comment

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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