Discover the irresistible charm of Sri Lankan cuisine with our delightful Whole Wheat Thati Paan! This traditional flatbread is not only a staple in Sri Lankan households but also a versatile companion to your favorite curries and sambols. Imagine biting into a warm, fluffy piece of bread that perfectly complements the rich flavors of your meal. With just a handful of simple ingredients and a little love, you can create this authentic dish in your own kitchen. Ready to impress your family and friends with your culinary skills? Let’s dive into the recipe that will transport your taste buds to the vibrant streets of Sri Lanka!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Sri Lankan
Serves: 6 pieces
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 3/4 cup warm water
- 2 tablespoons oil
Instructions
- In a large mixing bowl, combine the whole wheat flour, salt, sugar, and instant yeast. Mix the dry ingredients thoroughly to ensure even distribution.
- Create a well in the center of the dry ingredients and gradually add warm water and oil. Begin mixing with a wooden spoon or your hands until a shaggy dough starts to form.
- Turn the dough onto a clean, lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 45-60 minutes or until the dough doubles in size.
- Once risen, punch down the dough gently to release air bubbles. Divide the dough into 6 equal portions using a sharp knife or dough scraper.
- Shape each portion into a smooth, round ball by tucking the edges underneath. Place the shaped dough balls on a baking sheet lined with parchment paper, leaving space between each.
- Cover the dough balls with a clean kitchen towel and let them rest and prove for an additional 20-30 minutes.
- Preheat the oven to 425°F (220°C). If using a traditional method, you can also use a clay oven or tandoor.
- Optional: Brush the top of each bread with a little water or egg wash for a golden, shiny finish.
- Bake the bread for 15-18 minutes or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the Thati Paan cool on a wire rack for 10-15 minutes before serving.
- Serve warm with traditional Sri Lankan curries, sambol, or as a breakfast bread. Best enjoyed fresh on the day of baking.
Tips
- Knead Well: Ensure you knead the dough for a full 8-10 minutes to achieve that perfect smooth and elastic texture. This step is crucial for the bread's fluffiness!
- Warm Environment: When allowing the dough to rise, find a warm, draft-free spot. A turned-off oven with the light on works wonders for creating a cozy environment for your dough.
- Resting Time: Don’t rush the second resting phase after shaping the dough balls. This step helps in achieving a lighter bread, so give them the time they need to prove.
- Baking Options: If you have access to a clay oven or tandoor, use it for an authentic flavor. Otherwise, a regular oven works just fine—just be sure to preheat it thoroughly!
- Golden Finish: For a beautiful golden crust, brush the tops of the dough balls with water or an egg wash before baking. It adds a lovely shine and enhances the bread’s appearance.
- Serve Fresh: Thati Paan is best enjoyed fresh out of the oven. Serve it warm with your favorite Sri Lankan curries or as a delightful breakfast option!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
