Sri Lankan Roast Paan (Roasted Bread) Ingredients 400 g bread flour or all-purpose flour 8 g salt 7 g instant yeast 25 g unsalted butter, softened 250 ml lukewarm water (add gradually) Oil, for greasing For the slurry 20 g oil 20 g flour 2 lb loaf tin Method In a large bowl, add the flour, yeast, salt, and butter. Mix lightly. Add the lukewarm water little by little, mixing as you go. You may not need all the water, or you might need a little extra. Bring it together into a soft dough that is not too sticky. Transfer onto a work surface and knead for about 10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with a tea towel, and leave it to rise until doubled in size. While the dough is rising, prepare the slurry. In a small bowl, mix the flour and oil together until you get a smooth, slightly loose paste. Set aside. Once the dough has risen, gently press it down to release the air. Divide into 9 equal portions and cover. Let them rest for 10 minutes. Take each portion and shape into an oval, keeping the width close to your loaf tin. Make sure the dough is slightly thicker in the middle and thinner towards the edges. Fold it into a half moon shape and lightly pinch the edges to seal. Arrange the shaped dough pieces in the loaf tin, placing them side by side across the width. As you place each piece, brush a little slurry in between the layers. Once all 9 pieces are arranged, cover and let it rise again until doubled in size. Preheat the oven to 200°C. Bake for about 30 minutes until the bread is cooked through. Remove from the oven and carefully invert onto a tray. Separate each piece and place them on a baking tray. Brush butter on one side and grill for 13 to 15 minutes until lightly browned and crisp. Turn and repeat on the other side. #roastpaan #srilankanbread #bread #baking #cooking - @jazees_recipes