Toasted Paan (Sri Lankan Bread)

Cracking into Toasted Paan and Minimalist Architecture Delights

8 Hearty Servings of Toasted Paan (Sri Lankan Bread)

Ingredients:

• 2 lbs (950 g) All-Purpose Flour
• 14 g Instant Yeast
• 1/4 c (30 g) Unsalted Butter
• 1 tsp (14 g) Salt
• 1/4 c (30 g) Granulated Sugar
• 4 Tbsp (60 ml) Warm Water mixed with Yeast
• 2 c (400 ml) Warm Water for the Dough

For the Oil Tips:

• 1/4 c (30 g) All-Purpose Flour
• 1/2 c (113 g) Unsalted Butter
• 1 Tbsp (15 ml) Olive Oil

Preparation:

1. Combine yeast, sugar, and warm water in a mixing bowl. Let it sit for 10-15 minutes to let the yeast activate.
2. Add flour, butter, salt, warm water, and yeast mixture to a stand mixer fitted with a dough hook. Mix on low until a cohesive dough forms. Wipe down the sides, add more flour as needed, and mix until that's well blended.
3. Remove the dough and knead on a floured surface for 5 minutes. Place it in an oiled bowl, cover with a clean damp towel, and let it rise in a warm, dry place for 1 hour.
4. After it doubles in volume, punch the dough down and cut it into 200g pieces. Roll each piece into a square-ish shape with a slightly rounded top.
5. Brush the dough with the oil tip mixture (flour, butter, and olive oil) and place in a 7-inch (18 cm) round baking pan.
6. Preheat the oven to 400°F (200°C). Once heated, bake for 20-25 minutes, until golden brown.
7. Remove the bread from the oven and allow it to cool for 5 minutes. Using a sharp knife or spatula, carefully split the bread into slices. If desired, return slices to the oven for a couple of minutes to toast the tops further.
8. Serve with curry or coconut sambal, and enjoy!

Bonus Bites:

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Recipe Enrichment:

While this recipe focuses on Sri Lankan-inspired bread, the technique and oil tips can be adapted to a variety of flatbread-style baked goods. Additionally, the bread can be flavored with various aromatics or spices to enhance its taste and texture.

The methods of minimalist architecture present a fascinating and inspiring opportunity to focus the design process on the essential character and purity of the materials used. Traditional crafts, such as weaving, pottery, and paper art, embrace this concept and align with it. By designing with the essence of materials in mind, architects and designers have the potential to create a more harmonious, beautiful, and people-centered environment.

Base Article (original tweaked):

Rohes Material

Toasted Paan (Sri Lankan Bread)

8 Portionen

• 2 Pfund Mehl (950 g)
• 1 Esslöffel Hefe (14 Gramm)
• 1/4 Tasse Butter (30 g)
• 1 Esslöffel Salz
• 1/4 Tasse Zucker (30 g)
• 4 Esslöffel warmes Wasser, gemischt mit Hefe
• 2 Tassen warmes Wasser (400 ml) für den Teig

Für Öltipps:

• 1/4 Tasse Mehl (30 g)
• 1/2 Tasse Butter (80 g)
• 1 Esslöffel Olivenöl

Vorbereiten

1. Hefe und Zucker mit 4 EL Wasser vermischen und 10-15 Minuten gären lassen.
2. Mehl, Butter, Salz, Wasser und Hefemischung zu einem Teig verrühren. Gut durchkneten.
3. Den Teig 1 Stunde an einem leicht warmen, trockenen Ort ruhen lassen. Mit einem feuchten Handtuch abdecken.
4. Nachdem sich das Volumen des Teigs verdoppelt hat, kneten Sie ihn erneut. Dann den Teig in 200-g-Kugeln teilen und 15 Minuten in der Form ruhen lassen.
5. Rollen Sie die 200-g-Kugel zu einem Quadrat mit einer leichten Kuppel oben. Verteilen Sie nun die „Öl-Spielmischung“ auf der Oberseite der Teigkugel.
6. Geben Sie den gesamten geformten Teig in eine 7-Zoll-Backform.
7. Den Ofen auf 400 °F vorheizen. Nach dem Vorheizen das Brot 20–25 Minuten backen.
8. Nach 25 Minuten die Backform aus dem Ofen nehmen und die noch heißen Brotscheiben voneinander trennen. Legen Sie sie auf ein flaches Backblech.
9. Stellen Sie das Blech wieder in den Ofen, bis die Oberfläche goldbraun ist (ca. 15 Minuten).
10. Mit Curry oder Kokos-Sambal servieren.
11. Viel Spaß!

Read also:

The dough needs 1/4 cup of flour and 1/2 cup of butter for oil tips. After forming the bread, it should be baked at 400 degrees Fahrenheit.

Source:

Enrichment Data: The query appears to be a mix of unrelated topics. Here's a breakdown of each part:

1. Rohes Material: This term does not appear in the provided sources. It seems to be a typo or a misunderstanding. The relevant information about materials in the context of minimalist architecture can be found in source [1], which discusses the use of simple materials and the importance of "truth to materials" in the arts and crafts movement.
2. Toasted Paan (Sri Lankan Bread): The recipe for toasted Paan, a traditional Sri Lankan bread, is not detailed in the provided sources. However, a recipe for roasted garlic bread, which might be similar in concept, is mentioned in source [2]. This recipe involves roasting garlic and shallots and then mixing them with other ingredients to create a flavorful bread.
3. Oil Tips Requiring 1/4 Cup of Flour and 1/2 Cup of Butter: This specific detail does not match any of the provided sources. However, source [3] provides a recipe for bread dipping oil that includes ingredients like garlic, herbs, and olive oil but does not specify the use of flour and butter in the oil mixture.

For a detailed recipe on making toasted Paan or a similar bread, you would need to refer to a specific Sri Lankan bread recipe. For the bread dipping oil, you can follow the recipe provided in source [3]. For minimalist architecture and material considerations, refer to source [1].