Sri Lanakan Flat Bread (Roast Paan)

Roast paan is a very popular flat bread. When you go to Sri Lanka, you will find these in traditional Bakeries. These flat bread are called "Roast Paan" which literally gives the meaning of "Roasted Bread", in sinhala. It's named Roast Paan because it is roasted again once the bread is baked. The texture of this flat bread is very crusty, buttery from the outside and soft from inside. The aroma of the coconut oil and butter gives this bread a unique flavour. 

These will remain fresh for 3 days stored in an airtight container. Just put them in a preheated oven for 10 minutes before you serve them. Just hot Roast Paan straight from the oven. Serve with any curries you like, though it is often served with a spicy chicken curry, boiled egg curry, dhal curry, a spicy pol sambol and tempered sardine fish curry. 

Ingredients

(makes 6)

500g all purpose flour
7g instant yeast
3 tbsp butter/margarine 
2 tbsp sugar
2 tsp salt
300ml lukewarm water or as needed

(For the coconut oil mixture for brushing)
3 tbsp butter
3 tbsp coconut oil
3 tbsp flour

More butter for brushing


A square baking tray size 15 x 15 x 7.5 cm

Directions

1. To make the dough, combine the flour, sugar, yeast,salt and butter in a bowl.

2. Add the water little by little to the mixture. Mix until a dough forms. If it's still sticky add just a little bit more flour. (The dough should be soft and elastic)

3. Put the half mixed dough onto a board with  Cut the dough into big pieces and combine them and knead again for about 10 minutes.

4. Place the well kneaded smooth dough again onto a board and shape it into a ball using hands.

5. Apply butter to the dough and transfer the dough to greased bowl.

6. Cover and let it rise in a warm place until doubled in size.

7. Meanwhile prepare a square baking pan (size 15 x 15 x 7.5 cm) and the oil mixture. Grease the tin well with butter,and set a side. Combine butter, oil and flour and mix well to make a paste. 

8. When the dough is risen, punch dough down. Gently press it all over to release any air bubbles. 

9. Divide the dough into 125g pieces and shape them into balls. Cover and let rise, until doubled in size for about 15 minutes.

10. Take one dough ball and shape it into a thick disk. Now fold it into two and paste the edges well using finger tips. Repeat this process with all the dough balls.

11. Now brush or apply the oi

l mixture to one side of the folded dough balls and gently place them in the square baking tin. Repeat the process with remaining. 

12. Loosely cover it with a cling film. Let the flat bread rise in the baking tin for about 30 minutes in a warm place.( do not keep longer, as it will overproof and stick to each other)
13. Once the bread are risen take off the cling film and gently apply the oil mixture on top the bread.

14. Place the baking tray in the lowest rack of a pre heated oven at 250 C. Bake them for about 30-35 minutes until the bread gets a nice golden crust on top.

15. Take them out of the oven and let them sit for about 5 minutes. (Do not try to separate them as soon as you take from the oven)

16. Now slowly remove the attached bread one by one and apply the oil mixture on both sides. (This will give the nice colour to the roast paan)

17. Now place them on a large tray and bake these bread in the oven at 200 degrees celcius until golden color in both sides. This second time baking makes the bread so crusty and crispy. ( If you want to store these for the next day. Half bake them and store it in an airtight bag. Then bake it in 200 degrees Celsius before consuming.)

18. Once taken from the oven, apply butter and serve hot! Enjoy!!