Masala Pav, Vada Pav, Usal Pav , Misal Pav, Bhajiya Pav , Pav bhaji you name it and it as has a Pav in it !
Only the Bambayya’s will connect to what I mean here. So before you crave for some yummy Mumbai shtyle street food, put those pans piled up in your pantry to use !
Mark an end to the compromise for English breads over the Desi pav with this fool proof recipe.
The basic ingredients, minimal kneading and proofing turn the Pav making from scratch a Pleasure than Pressure !
Ingredients :
Yield : 20 pav each weighing 60 gm
- 5 1/2 cups : Strong white flour ( See pointers )
- 3.5 tsp : Instant yeast ( See pointers )
- 3 tbsp : Sugar
- 1 tsp : Salt ( See pointers )
- 4 tbsp : Softened Butter
- 1 tsp : Oil
- Luke warm Water as needed ( See pointers )
- Milk for brushing
Method :
- To a mixing bowl add the flour, sugar , salt , yeast , softened butter.
- Give them a good mix until it appears crumbled.
- Adding warm water as needed knead this to a soft dough.
- Invert this on to a working surface and knead with the heal of your palms for 6 to 8 minutes without adding any extra flour.
- Grease the mixing bowl and dough with oil and place it in.
- Cover the bowl with a lint free tea towel and set in a warm place until it doubles in volume.
- Knock the air out of the proofed dough.
- Weigh and divide the dough to 20 equal portions.
- Line a 9*12 inch baking pan with parchment sheet and set ready.
- Roll out each dough kneading and shaping as shown.
- Align them in rows ( 5*4 ) leaving an inch gap between them.
- Cover and place in a warm area until doubled.
- Preheat the oven at 200 degree Celsius.
- Gently brush the proofed bun rolls with milk/egg wash.
- Bake the buns for 18 to 20 minutes until golden.
- Once baked to requirement remove and brush their tops with melted butter to preference.
- Pillowy soft and spongy buns are ready to dunk in tea or bhaji the choice is yours :) but the ultimate result shall be soooooo satisfactory !
Few Pointers :
1) I used strong white flour in its baking with the protein count of 12 g. All purpose flour serves as a good option here.
2) Instant yeast can be substituted for regular yeast but do not forget to proof it before adding.
3) Salt can reduced to half spoon In case of using salted butter in its making.
4) Make sure that salt and yeast do not come in direct contact with each other as the salt kills the action of yeast.
5) Butter used has to a soft but not melted.
6) I used unsalted butter.
7) Water used in the dough kneading has to be just above the body temperature.
8) As every flour acts differently add water accordingly. All you are looking for is a soft non sticky dough.
9) Proofing takes around 40 minutes to 1 hour depending on weather conditions.
10) I weighed and separated dough portions in order to yield exact sized Pav but this can be eye balled too !
Happy Baking !
Give this simple recipe a try and do share your valuable feedback :)
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