Pav is an Indian bread which is used in making many street foods such as daabeli, pav bhaji, vada pav and many more. This is super soft and spongy and will melt in your mouth when you make it in your home the right way.
Makes -9 pavs
- All Purpose Flour/ Maida – 3 Cups
- Salt – to taste
- Sugar – 2- 3 Tbsp or to taste
- Dry active yeast – 7 gms or 1 sachet
- Warm Milk – 1 1/4 to 1 1/2 cups
- Warm Water – 2 Tbsp
- Unsalted Butter melted – 1 1/2 Tbsp
- Milk – for brushing
Proof the yeast:
- In a bowl add in warm water, sugar and mix in the yeast rest it covered in warm place until it foams up.
- If the mixture is foamy then the yeast is alive and active. Add in the salt and stir in.
- Now add in the yeast mixture and milk gradually and make a sticky dough.
- Knead it for couple of mins. Then incorporate butter and knead for 10 mins until the doughis silky smooth and springs back on touch.
- Coat the dough with 1 tsp of butter and keep it covered and leave it in warm place until the dough doubles in volume.
- Then punch it down and divide the dough into 9 equal portions and shape them in smooth and round balls and place it on a greased 8 inch square baking dish. Cover this with kitchen towel or any cling wrap and allow it to double in its volume. This may take 1 to 1 1/2 hrs.
- Brush the pav with milk. Preheat your oven to 400 F or 200 C and bake for 17 to 20 mins or until the top is golden. Brush with butter immediately after they are out from the oven. Serve with milk or any bhaji.