Learn to Make Roast Paan (Sri Lankan Coconut Oil Pull-Apart Bread)! ‘Roast Paan’ or ‘Rose Paan’ is one of the most loved breads in Sri Lanka. A unique pull-apart bread that is baked twice and is made with a generous amount of coconut oil. So, it has a lovely soft fluffy inside and a crispy outer crust with a hint of coconut flavor.
What is Roast Paan?
Roast Paan is a bread that is baked not as a whole loaf. Instead, it is baked in slices or as a pull-apart bread. This makes it easier to just peel off and eat. And then those bread slices are again baked so it has a soft inside and a bit crispier outside. The pleasing flavor comes from the plenty of coconut oil used.
Roast paan [pronounced ‘ros’ ‘p-a-a-n] is a staple food that you will find everywhere in Sri Lanka. In Sinhalese, ‘roast’ or ‘ros’ means ‘roasted’, and ‘paan’ means ‘bread’. So, as the name implies ‘roast paan’ means ‘roasted bread’.
Are You Looking for
a New type of bread recipe?
Bake up a loaf of this Sri Lankan Coconut Oil Pull-Apart Bread (Roast Paan)!
What makes Roast Paan so irresistible?
The inside is perfectly soft. The outside is crispy. There is also a hint of coconut oil taste!
A bread fun to make!
When the bread is still warm from the oven, there’s nothing like peeling off the first slice. Then the next. And the next after that!
How about skipping
the second round of baking?
If you love soft bread with a nice coconut flavor and aroma, you can skip the second round of baking. Peel it into the pieces and serve.
Serving Roast Paan-Sri Lankan Style!
In Sri Lanka, Roast Paan is often served with curries and pol sambol (spicy coconut condiment)
Coconut oil: A super food
Coconut oil is the favorite cooking oil in Sri Lanka and has a regular place in Sri Lankan pantries. Nowadays, it is increasingly being used worldwide in baked goods and desserts often as a substitute for butter as well as in savory cooking like frying, sautéing, and roasting,
When it comes to baking, coconut oil makes a great substitute for butter. It behaves similarly to butter compared to other oils. Coconut oil is a good vegan substitute for butter as well. It adds richness and a hint of nice flavor to baked goods while creating a lighter final product.
Roast Paan is often served with curries and pol sambol (spicy coconut condiment)
serving Suggestions
Roast Paan is typically served for breakfast or dinner with curries and sambol (spicy coconut condiment). It also goes well with sweet spreads like jam and butter. It is also a great choice for making sweet and savory sandwiches. However, when it is freshly baked, you don’t need anything to pair it with. It’s good as it is. You can also just add your twist to the traditional Roast Paan and serve it your way
Roast Paan with Pol Sambol!
The Perfect Combination! Heavenly Delicious!
More Bread Recipes To Try
Looking for new bread recipes? Here are two great recipes you like to try!
More breakfast recipes
Looking for some new breakfast ideas to make mornings more exciting? Here are some great recipes from Sri Lanka you might like to try!
ROAST PAAN (SRI LANKAN COCONUT OIL BREAD) step-by-step recipe
Prep Time: 30 minutes
Cook Time: 50 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 4
Ingredients
350 g bread flour
1 teaspoon instant yeast
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon milk powder
6 tablespoons coconut oil, divided
250 ml water
Instruction
You will need a loaf pan; about 20 cm x 10 cm and 10 cm deep. You can adjust the size of the bread based on the size of your loaf pan.
To make the dough; flour, milk powder, yeast, sugar, salt, and coconut oil.
Put flour, yeast, sugar, milk powder, and salt into a mixing bowl. Stir with a wooden spoon to mix all ingredients well.
Add 2 tablespoons of coconut oil and mix well.
Add the water little by little and mix with a wooden spoon
Shape it into a ball.
Now start kneading the dough. Knead for about 10 minutes until smooth and elastic. The kneading part is very easy if you have a stand mixer or bread machine. I use my bread machine.
Shape the dough into a ball and place it into a large, greased bowl. Cover with plastic wrap and tea towel. Keep in a warm place for about 1 hour until it doubles in size.
The dough has risen enough!
Punch it down to remove the air bubbles.
Divide the dough into 4 even portions.
Roll the dough into smooth balls.
Cover the balls with plastic and/or a tea towel. Take one ball of dough and shape it into a disk.
Brush generously with coconut oil.
Fold it.
Now repeat this process for all the balls of dough. Apply coconut oil onto both sides of each folded dough.
Grease the loaf pan generously with coconut oil.
Gently place into a greased loaf pan. Apply coconut oil on the surface.
Cover with a plastic wrap and tea towel. Let it rise in a warm place for about 45 mins.
Ready to go in the oven.
Apply coconut oil again on the surface.
Bake in a preheated oven (180°C) for 30 to 40 minutes until the bread is golden brown on top. (Adjust the temperature and time as needed according to your oven.)
Separate the pieces of bread. (This second round of baking makes the bread crispy on the outside. Just skip this step, if you love soft bread.)
Transfer to a baking tray for a second round of baking. Cool baked bread in the loaf pan for about 10 mins.
Bake until golden brown and crispy, for 4 to 6 minutes per side at 200°C.
Serve and enjoy! Roast paan is served with chicken curry and pol sambol!
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Roast Paan (Sri Lankan Coconut Oil Bread)
Equipment
- Loaf Pan (20cm x 10cm x 10cm)
Ingredients
- 350 g bread flour
- 1 teaspoon instant yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon milk powder
- 6 tablespoons coconut oil divided
- 250 ml water
Instructions
- Put flour, yeast, sugar, milk powder, and salt into a mixing bowl. Stir with a wooden spoon to mix all ingredients well.
- Add 2 tablespoons of coconut oil and mix well.
- Add the water little by little and mix with a wooden spoon and then shape it into a ball.
- Now start kneading the dough. If you are kneading by hand, knead for about 10 minutes until smooth and elastic. I use a bread machine for the kneading part.
- After kneading, shape the dough into a ball and place it into a large, greased bowl. Cover with plastic wrap and then a tea towel. Keep in a warm place for about 1 hour or until it doubles in size.
- After the dough has nicely risen, punch it down to remove the air bubbles.
- Divide the dough into 4 even portions. Roll the dough into smooth balls.
- Cover the balls with a tea towel. Take one ball of dough and shape it into a thick disk. Brush generously with coconut oil. Then fold it.
- Repeat this process for all the balls of dough. Apply coconut oil onto both sides of each folded dough.
- Grease the loaf pan generously with coconut oil. Then gently place the folded dough into a greased loaf pan. Apply coconut oil on the surface.
- Cover with plastic wrap and a tea towel. Let it rise in a warm place for about 45 mins.
- When it has risen, it’s ready to go in the oven. Apply coconut oil again on the surface.
- Place the loaf pan in the preheated oven and bake for about 40 minutes (180°C) or until the bread is golden brown on top.
- Separate the pieces of bread. (This second round of baking makes the bread crispy on the outside. However, you can eat them without baking them twice)
- Transfer to a baking tray for the second round of baking. Cool baked bread in the loaf pan for about 10 mins (200°C).
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