Advertisement
Roast paan
- Makes
6
- Difficulty
Medium
- Ready in
55 min
Published 2018
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.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe