Category: Rice and Bread
Cuisine: Indian
Yields:
16 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
25 Mins
Total Time:
40 Mins
Pav is another essential part of Indian street food. Be it vada pav or pav bhaji or simply Pav maska, this widely famous bread rolls are a must for every household. You will need 1-2 baking trays, and a regular size oven.
The recipe makes 15 Pav’s. You can adjust it by using my ingredient calculator.
Ingredients
Adjust Servings
Instructions
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In a bowl, activate the yeast by mixing 1 cup of warm water, sugar and yeast. Let it rest for 10 minutes. If you see a layer of foam on top that means that the yeast is good and activated. If you see no foam then get another yeast and start again.
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Sieve the flour and salt into a large mixing bowl. Add the activated yeast mix, 1 egg and knead until a soft dough forms.
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Now add the softened butter and knead carefully until butter is completely absorbed in the dough.
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You can cover the dough with cling wrap/clear wrap and let it rest for 2 hours. The dough will double in size and puff up. (do not refrigerate).
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The dough will double in size and puff up. (do not refrigerate).
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Once the dough rises, you can lightly knead it again and make equal 15-16 portions. I usually do this by cutting the dough in half then quarter and so on. Place the balls onto a greased tray. Remember to keep about 1/2 inch distance between the balls. Cover and let this rest for another 15-20 mins.
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Once the dough balls stick to each other, coat the top with egg whites and bake in the oven at 380 F for 16 mins. (I bake it under convection oven setting so the top becomes golden)
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Now take out the tray, brush with some butter and cool it completely.
