Few things to keep in mind before starting:
- Nothing can beat a freshly baked homemade pav in terms of taste, texture and hygiene. The name ‘Pav’ has been derived from the word ‘Pao’ meaning ‘Bread’ in Portuguese.
- Specially, when you can not move out of your house because of a lockdown announced all around internationally, this recipe is a must try! Frankly, this is the only reason for me to try out this recipe!
- I have used 75% wheat flour and 25% all purpose flour(Maida) in the recipe to avoid getting dense textured buns. You may experiment with different percentages.
- Always use a good quality yeast to get good results.
- Activating the dry active yeast is an important step. Mix in sugar and yeast to lukewarm (NOT HOT) milk well, cover it and keep it aside at some warm corner (like inside your microwave/oven) of your kitchen for 15-20 minutes to become thick, frothy and bubbly. If your yeast fails in this step (i.e. it does not become thick, frothy and bubbly), then discard it and start all over again as the flat yeast will produce dense breads ultimately ruining your recipe.
- Kneading the bread dough for a good 15-20 minutes is equally important to get a soft textured bread. Initially, when you will combine the flour and all other ingredients together, the dough will be quiet sticky and that is exactly what we are looking for in our recipe. Keep on kneading it till the dough is no more sticky for 15-20 minutes. This will activate the gluten in your dough. Lightly grease the top of dough with some oil, cover it and keep it aside at a warm place for 1.5-2 hours to rise to double or triple its initial size. This is called first proofing of the dough.
- Now after first proofing, knead the dough again for 5 minutes, divide it into 6 equal parts(as the ingredients of this recipe are for 6 pavs), shape them into small balls and then place these balls in a greased tray or baking dish keeping them a few cms apart to allow them to rise. Brush the top of each ball with milk-butter mix using a brush, cover and keep aside to a warm place for a second proofing for another 1 hour. The balls will double up their initial size and stick to each other after second proofing.
- This recipe is for 6 pavs. In case you want to bake more pavs, proportionately change all the ingredients including yeast, sugar, milk etc.
- Always make sure to preheat the oven at 190 degree C for 10 minutes and then bake the pav for 20 minutes. The baking time may vary depending on different ovens. Keep a good eye on your pav while baking.
- Do remember to brush the top of pav balls with milk-butter mix before putting them to the oven to bake in order to get soft and brown top.
- Preferably, bake the pavs in a square baking tray to get a perfect shaped pavs. I was not having one, so baked in whatever was available to me.
- When the pav are freshly baked out of the oven, the top will be a bit hard. Just brush the baked pav with some butter when they are still hot and cover them for a few minutes with a kitchen towel. This is done to soften the crust and also to produce a shiny texture.
- The soft textured, fresh and healthy pav are ready. You may consume these with bhaji or prepare vada pav or misal pav or dabeli or just bun maska and enjoy!
Ingredients: (for 6 Pav)
- Whole Wheat Flour – 3/4 cup
- All Purpose Flour – 1/4 cup
- Milk Powder – 1 tbsp
- Butter – 2 tsp
- Rock Salt – 1 tsp
- Lukewarm Milk – 1/2 cup + 1 tbsp
- Sugar – 1/2 tbsp
- Dry Active Yeast – 1 tsp
- Milk-butter mix – 1 tbsp (for brushing)
- Activate the yeast by adding it to a mix of lukewarm milk and sugar. Whisk the yeast well, cover it and keep it aside at a warm place for 15-20 minutes. It will become thick, frothy and bubbly. If the yeast fails to bubble up at this point, then discard it and start all over again to avoid ruining your recipe.
- Now take the flours, salt & milk powder and mix these well in a big bowl. Make a well in the middle and add the activated frothy yeast mixture to it. Mix all these well, then add the butter and knead the dough well for 15-20 minutes. The mixture will be sticky initially & will become soft and pliable after 20 minutes. Initial stickiness is a must to get soft pav.
- Now grease the top of the prepared dough with some oil, cover it with a wet kitchen towel and keep it aside at a warm place for 1.5-2 hours to rise to double or triple its initial size. This is first proofing of the dough.
- After first proofing, knead the dough again for 5 minutes, divide it in 6 equal parts and shape them in balls.
- Place the balls in a greased baking dish, keeping them few cms apart to give them room to rise. Brush the top of each with a butter-milk mix using a brush, cover them with a wet kitchen towel and keep aside at a warm place for another 1 hour to rise. This is second proofing of the dough. The balls will double up and will stick to each other.
- Preheat the oven at 190 degree C for 10 minutes, brush the top of the proofed pav balls with milk-butter mix and place the tray in the oven to bake at 190 degree C for 20 minutes till the top becomes brown.
- Remove the tray from the oven and brush the pavs with some butter when the pavs are still hot. This is done to soften the top of pav and also to make them look shiny.
- Enjoy the freshly baked pavs with bhaji or prepare vada pav or misal pav or dabeli or simply bun maska!
‘Cooking for our loved ones with love!’