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 5)

For the bread

500g all-purpose flour

7g instant yeast

3 tbsp butter or margarine (softened)

2 tbsp sugar

2 tsp salt

300ml lukewarm water (adjust as needed)

For the coconut oil mixture (for brushing):

3 tbsp butter (melted)

3 tbsp coconut oil (melted)

3 tbsp all-purpose flour

Additional:

Extra butter for brushing the bread

A square baking pan (15 x 15 x 7.5 cm)

Directions

1. Begin by preparing the dough for the flatbreads. In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, salt, and softened butter. Use your hands or a spoon to mix these ingredients thoroughly.
2. Slowly pour the lukewarm water into the flour mixture, adding it little by little and stirring constantly to combine. As you continue to mix, the ingredients will begin to form a dough. If the dough seems too sticky, you can sprinkle in a small amount of extra flour until the dough reaches a soft, elastic texture. Keep in mind that the dough should not be too dry or too wet—soft and slightly tacky is the ideal consistency.
3. Once the dough has come together, transfer it onto a lightly floured surface, such as a clean countertop or a board. Divide the dough into large pieces, and then gather them together. Begin kneading the dough, pressing and folding it for about 10 minutes. This process will help develop the gluten, ensuring that the dough becomes smooth, elastic, and easy to work with.
4. After kneading, shape the dough into a ball using your hands. This will make it easier to handle as it rises. Apply a thin layer of butter to the surface of the dough, which will help keep it moist as it rises.
5. Transfer the buttered dough ball into a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size. The dough should become puffy and light, with visible air pockets forming inside.
6. While the dough is rising, prepare your square baking pan (15 x 15 x 7.5 cm) by greasing it generously with butter. Set the pan aside. In a separate small bowl, combine the melted butter, melted coconut oil, and flour. Mix these ingredients thoroughly to form a smooth paste that will be used to brush the dough later.
7. Once the dough has doubled in size, gently punch it down to release any trapped air. This is an important step to ensure the flatbreads are tender and not overly puffed. Use your hands to gently flatten the dough to release the air bubbles.
8. After deflating the dough, divide it into 5 equal pieces, each weighing about 150g. Roll each piece into a smooth ball. Once all the dough pieces are shaped, cover them with a damp cloth and let them rise for about 15 minutes. The dough balls should double in size during this time.
9. Take one dough ball and use your fingers to gently flatten it into a thick disk. Fold the disk in half and pinch the edges together to seal. The dough should form a crescent-like shape. Repeat this process with the remaining dough balls.
10. Take the coconut oil mixture you prepared earlier and brush one side of each folded dough ball generously with the paste. Once the dough is coated, gently place the dough balls into the prepared baking pan, aligning them closely but leaving a small gap between each. Continue this process with all the dough balls, ensuring each is coated and placed neatly into the pan.
11. Loosely cover the baking pan with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm place for another 30 minutes. Be cautious not to leave it for too long, as over-proofing can cause the dough to become sticky and difficult to handle.
12. Once the dough has risen, gently remove the plastic wrap or towel and brush the tops of the dough balls with the coconut oil mixture. This will help them develop a beautiful golden color as they bake.
13. Preheat your oven to 250°C (482°F) and place the baking tray on the lowest rack. Bake the flatbreads for 30-35 minutes or until they have a golden brown crust on top. The high temperature will help achieve a nice, crisp exterior, while the interior remains soft and fluffy.
14. After removing the flatbreads from the oven, let them sit for about 5 minutes to cool slightly. Avoid separating them immediately, as they may still be too soft and delicate.
15. Gently separate each flatbread from the others and brush both sides with the coconut oil mixture. This not only adds flavor but also gives the bread a shiny, golden finish.
16. If you prefer your flatbreads extra crispy, you can place them back in the oven at 200°C (392°F) for an additional 5-10 minutes, or until both sides are golden and crispy. This second baking step gives the flatbreads a wonderfully crunchy texture.
17. If you’re not planning to consume the flatbreads immediately, you can store them in an airtight bag. To reheat, simply bake them at 200°C (392°F) for a few minutes to restore their crispiness and freshness.
18. Once the flatbreads have cooled and been brushed with butter, they’re ready to serve! These soft and crispy coconut oil flatbreads make the perfect accompaniment to curries, stews, or any dish where warm, freshly baked bread is desired. Enjoy with your favorite dips or as part of a delicious meal.