රෝස්ට් පාන් SRI LANKAN ROAST PAAN it is a bakery style crispy roasted bread wedges. Also known as Thati Paan/තැටි පාන්.
Ingredients
500g flour
2 ¼ tsp yeast
1 tsp salt
2 tbsp coconut / vegetable oil
1 tbsp sugar
Warm milk as needed
Method
In a large bowl add all dry ingredients mix to combine well, then add in oil, warm milk, yeast mixture and knead to a very soft dough. Knead gently for as long as possible for around 10-15 minutes. brush with oil put it back into the bowl, cover and set-aside to rise in a warm place.
Once risen divide into 12 balls for mini roast paan, take a bread pan or loaf pan grease slightly, take baking paper and cut into 12 rectangles similar to the roast paan size, grease them all with oil and set aside.
Now place one piece of baking paper onto the side of the loaf pan, take a doagh ball flatten into a rectangular shape in a gently stretching motion, then place it straight with the baking paper sheet, this way it’s easier to remove each slice separately without sticking once half baked.
(it’s easier if you place the loaf pan standing upwards so you can easily stack the flattened dough placing baking paper sheets in between each and then keep the loaf pan back flat again)
Set the pan aside, covered to rise for around 30 minutes in a warm place. (do not skip this step), meanwhile preheat the oven to 180C. Once the slices are risen well. place the loaf pan into the oven and bake till the top is golden for about 20min.
Take the pan out, peel off the baking paper of each slice and place on baking tray and bake once more until crispy and golden.
Enjoy hot with Polsambol and Dhal curry,
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