Pav
Soft, fluffy, and slightly sweet, these homemade Indian bread rolls are perfect for mopping up curries or making classic street food like Pav Bhaji and Vada Pav. This simple recipe yields pillowy rolls with a golden-brown crust.
For 4 servings
Activate the yeast.
In a small bowl, combine the warm milk, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
TIPMake sure your milk is warm, not hot. Hot liquid can kill the yeast, preventing the dough from rising.Prepare and knead the dough.
- In a large mixing bowl, combine the all-purpose flour and salt.
- Pour in the frothy yeast mixture and 1 tsp of vegetable oil.
- Mix until a shaggy dough forms, then transfer to a lightly floured surface.
- Knead for 8-10 minutes until the dough is smooth, soft, and elastic.
TIPThe dough should spring back slowly when you press it with a finger. This indicates it's well-kneaded.Let the dough rise.
Place the dough in a lightly greased bowl, turning it once to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 60 minutes, or until doubled in size.
Shape the pav rolls.
- Gently punch down the risen dough to release the air.
- Divide the dough into 8 equal portions.
- Roll each portion into a smooth ball, tucking the seams underneath.
- Arrange the dough balls close together in a greased 8x8 inch baking pan.
Allow for a second rise.
Cover the pan again and let the rolls rise for another 30 minutes. They should look puffy and be touching each other. While they rise, preheat your oven to 375°F (190°C).
Bake the pav.
Optional: For a golden-brown top, you can brush the tops of the rolls with a little milk. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Brush and serve.
Once out of the oven, immediately brush the tops with a little oil or melted butter for a soft crust. Let them cool slightly in the pan before separating and serving warm.
TIPThe pav will be joined together in a single 'ladi' or slab. Gently pull them apart to serve.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer texture, you can use a 'tangzhong' method by cooking a small portion of the flour with water into a paste before adding it to the dough.
- 2Ensure your yeast is fresh. Old yeast will not activate properly, and your pav will not rise.
- 3Kneading is key. Don't skimp on the kneading time as it develops the gluten needed for a soft, airy structure.
- 4Placing the dough balls close together in the pan helps them rise upwards, giving them their characteristic tall, soft sides.
- 5Store leftover pav in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Vegan
Replace the milk with warm water or a plant-based milk like soy or almond milk. Use oil for brushing instead of butter.
healthyHealthy
Substitute up to half of the all-purpose flour with whole wheat flour for added fiber. You may need a little extra liquid.
kid friendlyKid friendly
Add a tablespoon of milk powder to the dough for an even softer and slightly richer pav that kids will love.
Why this is on our healthy list.
Source of Energy
The carbohydrates from the all-purpose flour provide a quick source of energy for the body.
Preservative-Free
Making pav at home means you can avoid the preservatives and additives often found in store-bought bread.
Frequently asked questions
Pav is primarily made from all-purpose flour, making it a source of simple carbohydrates for energy. It's best enjoyed in moderation as part of a balanced meal. Making it at home allows you to control the ingredients and avoid preservatives.