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.
Roast Paan: Srilankan Soft Bread
- 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
- 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.