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.
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.
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Some more easy bread recipes on the blog
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
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
Calories: 126kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 8gCholesterol: 16mgSodium: 1218mgPotassium: 29mgFiber: 1gSugar: 5gVitamin A: 187IU
Tried this recipe?Let us know how it was!
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