and has its closest relative in the English or Scottish loaf. Kurakkan paan, in the same pattern, is a Sri Lankan health bread made of Kurakkan or ‘Finger Millet’, a bit rough in texture but nutritious and a lovely mellow brown.
In Sri Lanka bread is mostly a breakfast staple, sponged on parippu, pol sambol, fish or chicken gravy; a frugal but filling meal to start the day. At tea time, it makes a more genteel and English appearance with jam and butter. More exotic accompaniments, are curried prawn, crab or beef. The bread probably tastes the most flavourful when impinged with these deep, gravied marine savours.
The wood fired oven has been driven to the brink today because it entails a lot of labour. Countering this, however, is the fact that many people still want their bread baked the old way. It seems that wood fired ovens will last for generations. In the future, however the hard way of baking bread, with the taste fostered by charcoal, will fade away into a mere gastronomic memory.
Try out Sri Lankan bread in this various ways during your stay in Sri Lanka. It is definitely worthwhile.