Pav is a soft and fluffy Indian dinner roll. With this Pav, you can make many dishes such as Vada Pav, Bhajji Pav, Misal Pav, Anda Burji Pav, Pav Bhaji, Omelette Pav, Dabeli, Usal Pav, Masala Pav, Kheema Pav, and much more.
I regularly prepare Pav at home and hence this time I wanted to share my foolproof recipe with you all. If you follow the exact measurements and steps given, I bet you will surely end up with the super soft pav and will never again buy it from a store. I have used instant yeast for this recipe. Instant yeast is very easy to handle. You don’t have to proof it first and then add it to the recipe. Instead, you can directly add the instant yeast into the dough. The proportion of dough: yeast ratio is 2:1. This is for 1 cup flour we need 1/2 tsp instant yeast.
If you are using any other yeast rather than instant yeast the ratio may vary. To get the soft feathery pav you need to follow these steps. The first important step is to mix all the ingredients well, and you have to knead the dough at least for 15 minutes to bind and get the dough consistency. Initially, it would be very sticky, at this stage, do not add any flour or oil. Just keep kneading till it turns to a dough consistency. The next step is the resting time of the dough which is also very important to get the spongy pav. You have to mix, knead, proof the dough, again knead, divide it into equal balls, place on the oven tray, again let it proof, then bake.
I have already posted a recipe using whole wheat flour pav. You may also be interested in Pav Bhaji. Now let us see how to prepare this recipe.
Enjoy the video of Pav. Subscribe for more videos.
- 2 cups All purpose flour/Maida
- 1 tsp salt
- 1.5 tbsp Milk powder
- 1.5 tbsp Sugar
- 1 tsp Instant Yeast
- 1/2+1/3 cups Lukewarm Milk
- 1.5 tbsp Butter room temperature
- 2 tbsp Milk for brushing
- In a wide bowl, add all-purpose flour, salt, milk powder, sugar, yeast, and mix it thoroughly and make a well in the center.
- Now add lukewarm milk and mix well all the ingredients. The mixture turns sticky and soft. Transfer the dough to a working surface.
- Knead the dough by pushing it with the heel of your palm. This is going to be very sticky and paste-like, but this is how it is supposed to be. Just keep kneading and scraping once in a while for 10 minutes.
- Add the butter and start kneading it again for another 10 mins. The dough turns to be smooth and it no more sticks to your palm. Coat the dough and the bowl with the oil.
- Cover with a damp cloth or a lid and let it proof for 2 hours in a warm place until the volume is doubled. Once doubled in volume, punch the dough. Add a little flour and knead for a minute.
- Divide the dough into 9 equal portions and make a smooth dough and place it in the 7-inch cake tin dusted with butter and flour. Again close it with a damp cloth and let it rest for another hour until it is proofed double its size as shown in the video.
- Preheat the oven to 180°C for 10 mins. Before placing in the oven brush the dough with milk. Bake the dough in the oven to 180°C for 20-22 mins. Take them out once they are baked well and brush it with butter. Place it on the wire rack. Close it with a damp cloth so that it will be super soft once it is cooled.
- As we are using instant yeast, we can directly add it to the flour itself.
- Once you mix all the ingredients it is necessary to knead the dough thoroughly at least for 15 minutes. Initially, it would be very sticky, but once you start kneading thoroughly glutens turns sticky dough to rollable dough. At this stage do not add any flour or oil. Or the end result of the pav may turn hard.
- You can also use whole wheat flour 1/2 cup and all-purpose flour 1/2 cup to make pav or make it with whole wheat flour alone.
- Kneading and resting time of the dough is also very important to get the spongy pav.
Super soft and fluffy pav is ready to relish.
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