Roast Paan (Sri Lankan Roast Bread)

 


Roast Paan is a traditional Sri Lankan Bread. There’s nothing taste like the crispiness of freshly baked Roast Paan enjoy with coconut sambol or with lentils curry. In Sri Lanka you can find the roast paan from every bake house or restaurant. People eat roast paan for breakfast,dinner and even for the tea time.

 

Ingredients 

500g - All purpose flour

7g-Yeast

5tps - Sugar

1tps - Salt

2tps - Coconut Oil 

7 inch. Bread /Loaf tin

50g - Butter

 

Take a small bowl and put yeast and sugar in it.

Add 1cup of lukewarm water and mix yeast,sugar and water together with a spoon ,  cover it up and leave aside in 10-15 minutes until yeast activate.

To mix flour,you need a much big bawl.Put all purpose flower in it and add salt.

After 10-15 minutes,you can see activated yeast in the small bowl. Then add yeast in to the big bawl and mix with all purpose flower and salt. You can use your hands to mix them or mixing machine can be used.

All ingredients should be kneaded well and make sure you don't have any lumps.

While mixing going on, add 2 tps of coconut oil. It adds a nice smell and flavour  to the bread.

At this stage we need a 1/2 cup of water to nicely mix the dough. Don't add 1/2 cup of water at once. Add 1tps of water at a time. Water content you need is depends according to the dough consistency.

Now we get a smooth and soft dough after 15 minutes kneading, brush with coconut oil and cover it up with a damp cloth for about 30 minutes. Keep it in a slightly warm and dry place.


 

After 30 min. the dough is increased the size because of yeast. Now that's double the size.

Punch it down and knock out all the air. You have to knead the dough again about 5 minutes to release air bubbles.

Divide the dough in 8 same parts about 85g weight each.  Make same size ball like tennis ball. Let them rest for another 15 minutes in a flat oven pan.

Take a bread pan or loaf pan grease slightly.  

Now place the piece of baking paper or aluminum paper onto the side of the loaf pan.


 

Take a dough ball flatten into a rectangular shape in a gently stretching. Making sure the bottom is flat and the sides are little curved.

In a cup , put 2tps of flour and 2tps of coconut oil. Mix it well and you get a thick oil batter now.

Then place it inside the tin and straight. Apply the oil batter of the top side of the dough.This is the easiest way to remove each slice separately without sticking.

We should do the same process to all the dough balls, placing each flattened piece in between the oil batter.

Put the loaf pan back into flat position and brush the oil batter on the top of the dough balls.

Again cover it up with a damp cloth and keep aside in 20 minutes to double the size.

Meantime, Preheat the oven to 180c ( 360°F). Once the slices are risen well after 20 min. bake bread till the top is golden and crisp for around 20-25 minutes.


 

After 25 minutes, take the bread pan out of the oven and separate the bread pieces before getting cool it. Lay them on a flat oven tray.


 

Place the tray back in the oven until the sides of the bread turn golden brown in 10-15 min.


 

Hurray!!!! Now you have nice crispy warm roast paan with mouth watering smell. Enjoy it with a hot cup of tea...

 




 


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