the indian pav or bread rolls are made and sold almost everywhere in india.
pav means a small loaf of bread. this word has been derived from pão – a portuguese word for bread. as i have mentioned before in my white bread post, the portuguese were the first one to bring yeast to india, which produced the doubled bread loaves. we indians started calling these double roti or double bread.
even today double roti or pav as we call these small bread loaves… they are the most common indian bread. the pav is had with some of india’s favorite snack food like pav bhaji, misal pav, vada pav, masala pav, bhurji pav….
i have used my basic white bread recipe to make the pav. just a little tweaking and i baked soft and light pavs. moreover there is no butter or milk or eggs used in the recipe.
since i did not want chewy an dense texture, i used whole wheat flour and maida/all purpose flour in half-half ratio.
also since i often make whole wheat flour bread… the hubby always complains that they are chewy and dense. so a 50-50 approach sometimes helps. the pav had a great soft texture and the hubby was also pleased 🙂
i made smaller buns instead of bigger ones. i made the pav to go with the pav bhaji i had made. the next day i made masala pav. nothing beats a homemade pav in terms of taste, texture and hygiene. i have also shared the bombay pav recipe also known as laadi pav bread and the recipe for making mumbai ladi pav in pressure cooker.
pav recipe details below:
pav recipe – indian bread rolls recipe
INGREDIENTS (1 cup = 250 ml)
- 1.5 cup whole wheat flour (atta)
- 1.5 cup all purpose flour (maida)
- 1 cup water
- ½ tablespoon dry active yeast
- 2 tablespoon oil - i added sunflower oil
- 1 tablespoon sugar
- 1 teaspoon salt
HOW TO MAKE RECIPE
making pav dough:
warm the water.
dissolve sugar in the water.
sprinkle the yeast and stir.
keep aside for 10 minutes or till the yeast bubbles up and froths.
while the proofing is happening, sieve the flour with salt.
add the oil to the flour.
now add the frothy yeast.
first mix everything.
then start kneading the dough.
the dough has to be smooth and light.
grease the dough with oil.
keep in a large bowl and cover loosely with kitchen napkin.
keep aside for 11/2 or 2 hours until the dough doubles up.
if it requires keep aside for some some more minutes.
take the dough on a lightly floured surface. this naturally deflates the dough.
now make balls from the dough.
shape the balls into a rectangular or circular shape and place these on the greased pan.
to get the laadi of pav, keep a two inches gap between the pav.
you can also make small buns and let these bake separately without touching each other.
cover again loosely with the kitchen napkin and let it rise again for about 45 minutes till it fully doubled up.
preheat the oven to 190 degrees C and bake pav for 40-45 minutes or till you get the pav are all done and baked.
RECIPE NOTEStips for making pav:
- if the dough become sticky add some flour and if it is not smooth, then add some water.
- if the top surface of the bread browns quickly than place aluminum foil or butter paper on the top. this will avoid further browning.
- i prefer to knead dough with my hands, but you can knead the dough in a food processor or in an electric mixer with paddle attachment.
- you can also brush the pav with oil or melted butter once they are baked to give them a glaze.
this approximate nutrition information is per pav: