Roast paan

Very crispy and fairly thin, with a lovely soft centre, this bread is still a favourite of mine. The flavour comes from its double baking and the lashings of coconut oil used. You will need a small bread tin, measuring about 20 x 10 cm (8 x 4 inches) and at least 10 cm (4 inches) deep; metal is best, as you need to control the rising of the dough so it goes upwards, not sideways, and a silicone one will stretch as the dough expands.