Sri Lankan Roast Paan

Soft & Crispy Bread

Sri Lankan roast paan is the real OG of island breads—golden, crusty on the outside, soft and chewy on the inside, and built to handle anything from spicy curries to creamy butter and jam. My mum would serve this up on special Sunday mornings with a thick layer of butter and a side of pol (coconut) sambol.

Baked in old-school steel trays and slightly charred for that signature smoky edge, this bread brings pure comfort with every bite. Whether you’re mopping up a fish curry or just tearing off a piece straight from the loaf, roast paan never misses. It’s not just bread—it’s a whole mood.

Serving Size:

8 Servings

Time:

3 hrs 30mins

Difficulty:

Intermediate

Ingredients

450g All purpose Flour (1 additional tablespoon for butter coating)
150ml water
120ml milk (warmed)
1 tbsp sugar
2 tsp salt
1 tbsp instant dry yeast
4 tbsp butter (half for dough + half for butter coating)
1 tbsp olive oil
1 tbsp coconut oil (melted)

Directions

In a large bowl, combine the water, milk, and yeast. Let it sit for about 5 minutes until it gets foamy.
Once it’s bubbly, stir in the sugar, butter, and salt.
Add the flour and knead until a smooth dough forms—about 8 minutes.
Drizzle the dough with a little olive oil, cover the bowl with plastic wrap, and let it rise for 45 minutes to 1.5 hours, or until it’s almost doubled in size.
Once risen, divide the dough into 4 equal balls. Cover and let them rest for 15 minutes while you make the butter coating.
To make the coating, mix the remaining 2 tablespoons of butter with 1 tablespoon of flour and 1 tablespoon of coconut oil until smooth.
Next, roll out one dough ball into a rectangle—about as wide as your loaf pan. Fold it lengthwise once, then roll it again to flatten the width.
Place your loaf pan sideways and lay the dough slice in sideways as well. Coat the exposed surface with 1/4 of the butter mixture.
Repeat the layering with the remaining dough balls and butter coating. Once all layers are stacked, flip the pan upright, cover, and let the dough rise again for 30–45 minutes.
Bake at 400°F (200°C) for 20–25 minutes until golden brown on top.