Roast Paan / Sri Lankan bread

 

Preparation Time : 30 to 40  minutes

Cook Time : 30 to 45 minutes 

Total Time : 60  to 1 hour 25   minutes 

What We Need 👇     

For the Dough ; 

• All Purpose Flour – 650 g
• Coconut Oil – 3 table spoon
• Salt – 1 tea spoon
• Lukewarm Water – 1 cup (depends)

To Rehydrate the Dry Yeast

• Yeast 1 tea spoon
• White Sugar – 2 tea spoon
• Lukewarm water – 107 ml  

Butter Flour Mixture

• Flour - 2 table spoon  
• Butter / margarine -1 table spoon
• Coconut oil – 3 table spoon

Lets Get Started !!!😋

Rehydrating Dry Yeast

Mix 2 tea spoon of sugar, Yeast (1 tea spoon) with lukewarm water (107 ml). 

(Until Yeast is completely dissolved)  

Leave the Mixture for 5 – 10 minutes.

(Until Yeast begin to foam strenuously)  

For the Dough

Add Flour to a Bowl and then add  Salt to the Bowl.

Mix altogether.

Then add coconut oil.

<<I would prefer Coconut Oil , Coconut oil gives the real srilankan roast paan smell and the aura >>

  Add the Yeast Mixure to the  Dough , then  add water. (little by little)

Knead the dough (Until the dough is Smooth, Silky and Elastic)

<<it will take around 10 minutes to kneed >>

 

Transfer the dough in to a clean bowl and apply coconut oil on top of the Dough.

Cover the bowl with a wet towel or with  Cling film and leave it for 1 hour. 

 (Untill the dough has doubled in size )

<<Time depends>>

Butter Flour Mixture

Add Flour (2 table Spoon) , Butter or margarine (1 table spoon) and Coconut oil (3 table spoon )
in a small ball and mix it.
 

 Now , 

Once the dough is double the size , Take it out from the bowl and kneed again (for 5 minutes ).

Then cut the dough in to small balls (170 g – 200 g) 

Apply coconut oil on top of the balls and leave it for ½ hour to rise .
(Close the balls in a wet cloth or Cling film)

Once the balls are risen ,

Take one ball and flat the ball in to a square. 

Bottom is straight and two  sides are curved and the top is in a dome shape . 

Then brush the “Butter flour mixure “ both side.

Repeat this for each balls.

Place each slices  ,  inside the baking tray (upright ) and sheet of parchment next to it. 

<<parchement between the slices , so you will be able to peel slices easily  >>

 Cover this for about 30 minutes with a wet cloth or cling film.

Preheat the oven for 180C/350F/Gas Mark 4

Once the slices are raised , brush the “butter flour mixure'' on top of the slices. 

(That’s gonna be the top  thick Crust of the Roast Paan )

Baking Time ⏰

Approximately 25  – 30 minutes at 180C/350F/Gas Mark 4.

Baking time depends on each oven so make sure to look at it <<don’t let it burn lol>>

Once baked , take it out and flat all the slices on a tray and bake it again for 10 – 15 minutes 

(untill the top is golden brown )

And repeat this to both side.

Tips😎 

 Coconut oil is the key Ingredient for Sri Lankan Roast Paan , make sure to use coconut oil.

<<Don’t worry if you do not have coconut oil still you can make roast paan  lol >>

Finalyyy 😍

Enjoy your Roast Paan with Coconut Sambol.

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