Twice baked bread from Sri Lanka is a treat for the summer! crunchy toasty, coconut oil infused mini loaves any curry and salad. slice this twice baked bread up with a dip or curry on the side for a meal on the go, a lunch box or quick unapologetic dinner that blows you over.
This post is updated from one of my oldest original recipes. It is a museum piece on my blog for me to go back and be amazed at how far I have come. Instead of editing the original post I will just repost it with recommended curries from one of my good friends @mama-di-cooks
How I make mini roast paan
April 4 ,2017
Everyone who loves baking knows how relaxing and enjoyable it can be. Although I am a nervous novice to baking, I think a snow day like these calls for a recipe with little warmth to it like baking a crusty loaf. It is always exciting to see how my yeast will work on a given day and how your loaf turns out to be. I have hardly begun to scratch the surface of baking, but my efforts bore a delightful fruit today.
Who else love polish pottery as much as I do! I own but few pieces from Etsy I love them both so much! Serving curries in polish serving bowls such a joy to the eyes
Sri Lankan traditional twice baked bread loaves in other words the mighty ” Roast pan” is a something I always loved whether it was for breakfast, lunch, or dinner. Loaded with coconut oil and baked to crispness it can augment any type of curry or stew. It can even be served as a teatime snack with a savory relish or just as is.
So here are the ingredients.
4 cups of flour
1 sachet of yeast
2 tsp sea salt
3 tsp sugar
Melted Coconut oil 1 cup
What I usually do is mix everything with a wooden spatula and knead away while listening to my favorite music, until I get a smooth dough.
Then I leave it to rise in counter until doubles. Then take the dough out and spread on the work surface without deflating it too much. I know that lot of bread recipes call for punching the dough out, but in recent years I have learned not to.
Cut it in to eight equal pieces and knead each piece about five times. Flatten them with your hand and stack them in a bread pan against one another to rise just above the pan. Spread some flour mixed in oil and shortening/ margarine in between each two little loaves to prevent them from sticking with each other. Bake your loaves in a 450-degree oven for about 30 minutes.
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For second baking, separate the mini loaves and lay them flat in a baking sheet and bake in 450-degree oven again for about 10 minutes per side until they are crispy outside.
Serve this twice baked bread fresh out of oven with yellow curry and a coconut Sambol, dark tuna curry or spicy chicken curry. There are just so many ways you can serve these and combine them with meals. so, I will not limit your imagination.
I hope you will love this recipe as much as I do and please share in the comment section if you love it and your spin off it.
Happy Roast Paan time everyone!
Curries for a perfect roast pan dinner from Dilini (mama-di-cooks)
Dilini is constant inspiration when it comes to finding perfect Sri Lankan meal pairings. Her Instagram page is such a joy to browse through. Naturally, I went to her for some recommendations to pair roast pan with for my dinner menu.
She thinks Sri Lankan deviled pork curry is wonderful way to have a spicy dinner with twice baked bread, aka roast paan.
Twice baked bread/ roast paan goes well with coconut Sambol too
For a milder bread and curry meal creamy prawn curry is among Dilini’s favorite pairings.
Checkout Dilini’s page for more authentic Sri Lankan style meals.