Sri Lankan roast paan(Bread recipe)).

Warm 1/4 cup of water for 15 seconds in your microwave.

Add 2 teaspoons of sugar, and dissolve.

Add 2 teaspoons of yeast to the water. Mix with a spoon, cover and let the yeast bloom.

This should take 3-5 minutes.

The yeast mixture should be frothy, which shows the yeast is well and active.

While the yeast activates, follow the next step.

Add 2 and 1/2 cups of flour into a bowl, followed by salt(1/2 teaspoon).

Combine well with a spoon for 10 seconds.

Check on your yeast; when it’s frothy, follow the next step.

To the flour, gradually add 1 cup of water and mix with a spoon for a few seconds.

Add the frothy yeast mixture to the flour and lightly combine for 10 seconds.

Add 2 teaspoons of oil.

If you notice the flour is still dry, add 2-3 tablespoons of water to hydrate the flour mixture.

Use your fingertips to lightly press and combine the flour mix.

Cover and leave for approximately 15 minutes.

Lightly oil a bowl(1/4 teaspoon). set aside.

Once 15 minutes of hydration are over, gently add the semi-wet dough onto the board.

Use your fingertips to lightly press and spread the dough.

Sprinkle some flour over the dough mix.

Lightly flour your hands and begin your kneading of the dough.

Use a folding and rolling motion to knead the dough.

You will have to add flour to knead the dough and flour your hands from time to time.

7-10 minutes of gentle but firm kneading(refer to tips on kneading)will turn your dough firm and smooth.

Press a floured fingertip on the dough; if it bounces back, your dough is ready for its first rise.

Lightly flour the dough ball. Place the dough in the oiled bowl.

Cover with clingfilm or a cloth serviette, set aside in a warm place to proof for 1 hour and 30 minutes.

While the dough rises, prepare the oil-flour mix and loaf pan.

Add 3 tablespoons of flour and four tablespoons of oil into a bowl.

Mix until you have a smooth and loose paste. set aside.

Cover the bottom of the loaf pan with parchment/baking paper.

Brush the oil-flour mix generously, cover to avoid drying and set aside.

Once the proofing(rising)is done, gently press down on the dough to deflate it.

Flour the kneading surface and transfer the dough onto the board.

Gently roll the dough into a firm ball.

Cut the dough in half and then into four.

Roll them into smooth balls and immediately place them on a platter and cover them.

Place the loaf pan in front of you so you can judge the size you want to roll the dough into.

Use your rolling pin to make a flat oval shape that is thicker in the middle. Use the image below as a guide.

Fold the oval-shaped dough to make a half-moon shape and pinch the edges(refer to the image below)

Use your rolling pin to straighten the curved edges to fit the loaf pan(refer to the image below)

Brush the loaf pan side again with the oil and flour mix and place the first shaped dough.

Brush the paste on the dough facing up.

Rest the loaf pan on its side; this makes it easy to layer the shaped dough on each other

Then continue to brush the flour-oil mix in between the shaped dough as you layer them on the pan.

Right the pan to its standing position, you’ll notice a gap; this gap should be adjusted for the bread to rise.

We do this by just adjusting the shaped dough to fit the pan while giving space in between to expand.

Just go between the dough pieces, holding them like clothing to be hung on a line and adjust.

Cover with a large domed bowl or a kitchen towel and let it rise for the second time for 30 minutes.

Preheat oven to 200°C.

Place the loaf pan in the oven and add an oven-proof dish filled with water. You can use a foil or aluminium cup for this purpose.

Bake the bread for 30 minutes at 200°C.

Once the bread is baked, gently invert the bread onto a platter using oven mittens.

Spread them on the baking pan and brush some butter on one side of the bread.

Use the grill mode for 13-15 minutes to brown the bread on one side. Do the same on the other side.

Remove the toasted flatbreads and serve while warm. Serving ideas are given above.