wheat pav

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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 ones to bring yeast to India, which produced the doubled bread loaves. We Indians started calling these Double roti or double bread.

pav recipe, indian pav recipe, pav

Indian pav wheat flour

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 or misal pav or vada pav.

I have used my basic white bread recipe to make the wheat 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.

freshly-baked-Indian-pav

Since I did not want chewy an dense texture, I used whole wheat flour and 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 🙂

sliced pav

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 or Indian bread dinner rolls

More Bread recipes

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Wheat Pav
Wheat Pav
4.93 from 14 votes
Pav recipe – Indian bread rolls recipe
Prep Time 3 hrs
Cook Time 40 mins
Total Time 3 hrs 40 mins

Cuisine Indian
Course: Breakfast, Snacks

Servings 9 pav

Ingredients

  • 1.5 cup whole wheat flour
  • 1.5 cup all purpose flour
  • 1 cup water
  • ½ tablespoon dry active yeast
  • 2 tablespoon oil - i added sunflower oil
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions

making wheat 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 more minutes.

making wheat pav

  • 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.

Notes

  1. If the dough becomes sticky add some flour and if it is not smooth, then add some water.
  2. If the top surface of the bread browns quickly than place aluminum foil or butter paper on the top. This will avoid further browning.
  3. 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.
  4. You can also brush the wheat pav with oil or melted butter once they are baked to give them a glaze.

Nutrition Info Approximate values

Calories: 177kcalCarbohydrates: 31gProtein: 4gFat: 3gSodium: 260mgPotassium: 94mgFiber: 2gSugar: 1gCalcium: 10mgIron: 1.7mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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138 Comments

  1. If we want to use instant yeast how much do we use. And incase i am making the pau with 100% whole wheat how much yeast should i use( both instant and dry) .
    And incase of 100% whole wheat is this method fine or should i use the sponge method decribed in the sandwich bread.
    Thanks in advance

    1. Add 1 teaspoon instant yeast. Same amount of dry active yeast or instant yeast can be used if making with whole wheat flour entirely. For 100% whole wheat, I would recommend the following optional steps. You can choose anyone of them.

      1. Making the sponge as in the sandwich bread.
      2. Adding 2 to 3 tablespoons of vital wheat gluten if you have it.
      3. Adding a bit of acidic ingredients like 2 tablespoons curd (yogurt) or 1 tablespoon lemon juice or 1 tablespoon vinegar (apple cider vinegar or white vinegar).

  2. Hi Dassana,

    How are you? Hope you and your family are doing well!
    Just wanted to know whether Instant yeast can be substituted for Active dry yeast (don’t have it in hand) and how much quantity? Will be baking it in a convection oven so at what temperature to bake and how much time?
    Also, wanted to thank you for all the recipes you publish. Helps out people like us who love to bake/cook but don’t really know the proportions. Your recipes are really helpful, especially with pictures. Thank you so much for making our lives easier. 😊

    Regards,
    Nimisha

    1. I am good Nimisha and I hope the same for you. Yes of course, 1 teaspoon of instant yeast can be replaced with active dry yeast. I have made this recipe in the convection oven so you can use the same temperature as mentioned in the recipe.

      Most welcome and I am glad that the recipes are helpful. Thanks a lot.

  3. The pav recipe is very good – they turned out quite tasty. The first time I baked them for 40 minutes, the crust was feeling very hard. But they were fine to eat, not really that hard. The second time I baked them for 30 minutes, still they felt a bit hard. However this time I had halved the recipe because I wanted a smaller quantity. I don’t know if it’s ok to reduce everything to half, but I felt the texture was slightly better the first time. Also, when I made them the first time, we had eaten the pavs on the next day, whereas second time we had them immediately on cooling. Sorry for the long comment, but just sharing my experience as someone may benefit from it (as I do many times while reading other comments ????).
    Could you also let me know if this recipe can be made with 100% wheat flour?
    Thank you!5 stars

    1. thanks sweta for the detailed comment. you can always write a detailed comment. it does help the readers.

      the crust becomes hard due to over baking. so it is better not to use the top heating element in an OTG or a regular oven. for OTG use the bake mode and not the toast mode. moreover, in convection ovens the baking will be faster, so better to reduce the time or reduce the temperature by 10 to 15 degrees celsius. changing the proportion will affect the texture as well as the baking time. you can make pav with 100% whole wheat flour. just add 1 tablespoon lemon juice or apple cider vinegar or white vinegar to get a softer crumb. hope this helps.

      1. Thanks Dassana for your reply. I appreciate how promptly you reply and thoroughly too!
        I had used a regular oven for baking. I will try with only bottom element next time and with slightly lower temperature (will this be applicable for whole wheat too?)
        Thank you for the suggestions. I’m not really that good at cooking, but thanks to your website, I’ve dared quite a few things (because it’s so well explained and with tips); and if the recipe is followed correctly, I too can dish out yummy food ????

        1. welcome sweta. only heating the bottom element works well for most bread recipe, especially in a small oven. if the top does look well browned, then you can always heat the top element and bake for a few minutes. yes, this will be applicable for whole wheat too. convection ovens are ovens with fan operating while baking. so if you use the fan when baking, then bake for less time or less temperature.

          we all learn and learning does take time to make one good or excellent in the topic of learning. thank you so much. i am glad that the detailed steps and pictures help. welcome and happy baking.

  4. I’m going to try this recipe soon. But I just dropped by to say that I absolutely LOVE ALL your recipes. And whenever I post what I’ve made on FB food groups, I always post your recipe link. I recommend Veg Recipes of India to everyone I know. I’m so thankful to you for all the delicious and authentic food I cook. God bless you.5 stars

    1. thank you very much delores. so glad to read your comment. thanks a lot for spreading the word because i am not able to do it. thanks again and i wish you all the best.

  5. hi i tried to make pav at home by this receipe, I used wheat flour instead of Maida. The dough didnt raised at all, please guide me.

    Regards,
    Seema

        1. fine seema. i have used bluebird yeast before, but after there are better yeast brands in the market. whenever proofing yeast, the water should be warm. if the water is not warm, the yeast does not get activated. if the water is even slightly hot, the yeast cells die. so the temperature of the water should be right for the yeast cells to get activated and multiply. the solution should look bubbly and frothy. if it does not look bubbly and frothy, then discard and make the solution again. this is very important step if using dry active yeast. if this goes wrong, then all the effort goes waste. as if the yeast has not get activated, then the bread dough will also not get leavened and the end result will be a hard log of baked dough. hope this helps.

  6. Madam the pan came out well except for the hard crust. Otherwise the inside was very well baked. Thank u for a very detailed recipe. I would like to know how to improvise on the crust issue. Secondly, can we add curd and if yes what would be the measurement.5 stars

    1. crust is due to baking for a long time. baking temperature vary with various oven types and sizes, so the timing is not the same. after 25 to 30 minutes check the bread and tap with your knuckles. if it feels hollow the pav is done. yes you can add curd. 1 to 1.5 tablespoons will work.

  7. Hi Dassana, cant wait to try this after reading so many positive comments. Also wanted to tell u that ur sambhar recepie has become a staple in my house and my kids wont eat any South indian food without the Sambhar. Also a big hit at school with her friends and teachers as well. A teacher even asked for the recepie which i shared. Thanks so much. .made ur pineapple sheera today.5 stars

    1. thank you very much trupti for sharing this lovely and encouraging feedback. felt good and it motivates me to add better recipes. thanks again. do try this pav recipe and let me know how it goes for you. happy cooking ????

  8. Hi.. thanks again for such super n well explained recipes. I tried the whole wheat sandwich bread from your site now going to try this pav recipe. my only query is that for sandwich bread wheat & other ingredients were added in two steps & each time we kept it aside for an hour but here we add everything in one go then keep it aside. how does this difference in recipe makes a difference? thanks so much for response!5 stars

    1. ridhi, in the sandwich bread i have used sponge method as only whole wheat flour is used. using this sponge technique, helps the dough to leaven better than if done just directly. in this recipe since maida is also added, there is no need for sponge method. since maida already has good gluten content than whole wheat flour. so there is not much work that one needs to do.

  9. Hi,
    Dassana Amit ur a perfect cook. I love ur writing style u explain so well. I have tried many recipes from ur blog n all comes so perfect like burger, cakes n many types of curries n rice.
    And again “pav” wow..never thought of baking pav at home. Wow a perfect recipe. Thanks for sharing.

    1. thanks a lot avanti. glad to know and am happy that all the recipes you have tried are turning out good. happy cooking 🙂

  10. Hi,

    It’s a great recipe. Thank you for sharing it.
    I wanted to check how long we can store it? Should it be stored in an air tight box in the fridge or outside?

    Thanks5 stars

    1. thanks yamni. can be stored for a week. store in an airtight box in the fridge, if you live in a country like india which has warm temperatures. if living in a cold country, then you can keep outside, but keep in a box.

  11. hi,
    i have tried a few of your recipes,each and every one was delicious.i do not have dry active yeast ,instead i have fresh yeast(it is in a small block and not granular).Can i use this yeast for making pav?
    Thank you

    1. dv, you can use fresh yeast for making pav. in this recipe, add 1 tbsp of fresh yeast. and thank you for the feedback on the recipes.

  12. I made these a few days back.. turned out awesome. I wish to share a picture with you.. I live in Canada and the apartment has an oven albeit with heating element on just one side. so I had to turn it around for the golden color on top. came out very well.

    I saw the discussion on milk.. yes I brushed some milk.. quite generously in fact and when I turned it around I brushed a little butter. also I did not line it with foil or wax paper but will do so when I make it next (perhaps tonight)!!

    1. hi divya, you can send me the pic at vegrecipesofindia(AT)gmail(DOT)com and thanks for this feedback. the lining with foil is only to avoid the crust getting too much baked or getting browned. and please don’t use wax paper in oven. use either an aluminium foil or butter paper or parchment paper.

  13. One doubt when we bake bread, biscuits how should we set heat from bottom or top and bottom or first from bottom then before offing 10 min we should give from top.

    1. i set both the top and bottom heating elements when baking anything. both the top and bottom heating elements are set on right from the beginning.

  14. Thanks for your wonderful recipes I make every new dishes checking your recipes we can make them without tension because it is sure that recipe will come out excellent. Thanks once again well done keep it up!4 stars

    1. shiny we are quite pleased to know this. cooking has to be stress free and made with love thankyou and you are welcome 🙂

  15. Thank u so much madam!!! Your recipes are a Godsend for a new housewife like me. Almost every dish I have made is from your site.

  16. I tried this recipe and the Pav turned out to be awesome. I thought I cd never my Pav without butter and maida…thanks a ton. The Pavis really soft and fluffy…my family loved it. Cheers .

  17. Hi mam,
    I tried this… But turned very hard…. Yeast did proof well…. It was frothy…. Next the dough turned double in size too.don’t know wat went wrong. In my oven there is an heating option nob. Can turn either up or bottom or both. Im kinda confused. Plz help me mam

    1. JasmineJ, which heating element you turned on? up or bottom or both. possibly the bread has got baked too much. thats why.

    2. I baked the paav as per ur above recipe but the paav crust was very hard almost like brand paav. I used Moments dry yeast and also I have A microwave oven with convection in which I baked the paav. Please tell me where I went wrong. Can u email this recipe to me so that I can try it again properly.

      1. the pav has got baked too much or the temperature in the oven is too high. try reducing to 180 degrees next time and bake for less time. on tapping the pav/buns should sound hollow. only use the convection mode while baking.

  18. Dear Dassana,

    You are a life saver, I simply love your blog (I know it has been said a million times, but it just didn’t seem fair to pick up another recipe from your blog and not say thanks!)

    I used to google up recipes before, now I simply log on to your website. You have the answer to all my food cravings =)

    Keep up the good work!5 stars

  19. Hello Dassana,
    After reading all the comments I am planning to make the bread today. But too much confused whether to use micro oven or OTG. Pls suggest me which of the option will give me soft n plucky breads. And with baking temperature..

  20. Hi Dassana,
    Being single and working women I just knew only few things to cook but after wedding, you know how it is…we need to cook something special. Whenever I have to cook special I just look out for recipes in your blog. 🙂
    Every recipe for the first try turns out simply awesome 🙂 Thanks for all the lovely recipes!

    I tried out Pav for the first time as per your recipe but upper crust turned out to be hard.
    In my oven there are only two racks so I had kept it on lower rack. Please let me know what could be the reason.

    Thanks,
    Rashmi

    1. thanks a lot rashmi for this positive feedback. the crust could be hard due to too much of baking time, a very high temperature in the oven. could also be due too much of rising time. even if the oven is not preheated well, this can happen. when making breads, preheat the oven for 15 to 20 minutes before you place the pan with the bread rolls.

  21. Dear Dassana
    I have become a huge fan of yours since i got married and started cooking i stumbled upon your site and i must say you are too good at what you are doing. Love your style of presentation writeup photos everything.

    And in praise of this recipe. I have used this recipe for every kind of bread dinner rolls, jam bread roll, garlic bread, focaccia style bread, cinnamon rolls, you name it i have tried it with this as my base recipe only adding other ingredients and thsi recipe works like a charm. And my family loves it.

    Thank you so much for everything.

    Loads of love5 stars

    1. welcome javeria. thanks for giving me ideas. with this recipe i have only made pav and nothing else. felt good to know this.

  22. Just one more query, after the dough has leavened v flatten dough mk balls and keep for leavening again during this second leavening only the filling has to be put…

  23. Dassana made pav yest turned out very nice for a first time try, just wntd to knw hw to get uniform size pav like the one u made in above pic pls. Dassana is it possible to put a filling of chicken in the dough and then bake like a hot dog i mean…hw do i go abt it. Thku!

    1. mohini, you can cut or divide the dough into equal pieces. roll the pav dough in the palms evenly and uniformly. for the stuffing, you have to stuff it like a kachori. you can even add potato or peas sabzi or paneer as filling. it taste good. roll the stuff bun evenly and keep it in the oven.

  24. Hi,
    Thank u for the wonderful recipes u provide.
    I tried making the pav today, the dough rose well. And the pavs look beautiful. However the base became very hard. Can you tell me why this happened?
    Thanks

    1. did you keep the pav on the lower rack which is close to the bottom heating element in your oven. any baked stuff, its best to keep them in the center rack away from both the top and bottom heating elements, unless the recipe calls for it.

  25. Hi
    looks very simple. Cannot wait to try!

    Could you please share the recipe of broon? It’s available in the bakeries in India not sure what they are called. It’s like hard crisp pav!

    Thank you5 stars

    1. welcome priti. i know about broon pav. i have seen it in bakeries in mumbai. but never tried making it at home.

  26. Hello
    I have noticed in your pav and pav bhaji recipe that you use cups as a measurement. How many grams is 1 cup?

  27. Hi Dassana…the recipe looks good…I’m trying to make this but the yeast is not becoming frothy or bubbly even after warming the water and mixing the sugar! What to do & will it still come out ok?

    1. if the yeast does not become frothy, the bread will be dense and hard. most probably the yeast is gone out of its shelf life (even if the date mentions otherwise) or not of a good quality.

  28. Hi Dassana,
    Love your blog..have tried out many recipes with great success.. Today tried my hand at these pav..the flavour was good but they were hard to bite into 🙁 what could be the reason?

    1. thanks urmila. one of the reasons of hardness could be due to insufficient or no leavening of the dough. the yeast has to become really frothy and bubbly. second reason could be over baking. i would suggest to use a good quality yeast.

  29. Hi dassana

    Can i replace oil with butter and water with milk.? Will this make any difference to the pav? Like Will it taste good and Soft because milk is added

    1. yes you can. but kneading has to be done with water. so instead of water you can add half-half of milk and water.

  30. Hi Dasanna,

    Your recipe seems very interesting I am going to try once but I have a question. As your recipe mentions that we need to add sugar I just wanted to know that it doesnt makes the pav sweet at all. Right ?? As i want a proper Bombay pav which is not available in US market & so I am looking for its recipe

    1. sugar is added to help in proofing the yeast. the pav is not sweet as the amount of sugar is just 1 tsp, which is way too less to make the pav sweet.

  31. Hi Dasanna,

    I have been reading your recipes since a few days and I really love the way u explain the recipes step by step. Your recipes inspire me to cook. My kids like the preparations I make by seeing your recipes. Keep up the good work…..

    Anjani

  32. Hello Dasanna,
    Hmm ): I made pav. The dough did not rise. When I added yeast, it did not bubble or fuzz. What can go wrong? I still put them in the oven, but they are hard like tennis ball. My daughter liked the taste. She dipped it in my tea and made it soft and ate.I am sure I must have done something wrong. Yeast packet was in the fridge for few days. Is that the reason.? However I am going to try once again.

    1. the yeast was not good. hence the yeast solution did not froth. thats why the pav were hard. if the yeast does not proof or froth, then throw away the mixture and start again. either its the water temperature (too cold or hot) or the yeast quality that ruined the pav. sweet of your daughter. do try again. if still same issue, then the problem is the yeast. even i keep yeast in the fridge.

    1. I am going to try making 100% whole wheat pav from the whole wheat pizza dough recipe,lets see how it turns out to be.

  33. Hi,

    First time here..nice to see your wonderful collection of recipes!
    Pav looks super soft and pluffy..wanna try your version sometime..

    Cheers!
    Vani

      1. hi, tried white bread. just perfect. u r the only one who share recipe with perfect measurements. thank u . my son become very happy. said love, to u dassana.

        1. hi dassana,
          plz post Khari biscuit recipe. i tryed bt nt reached up to the point. thank u.

        2. i am planning to post some indian bakery stuff, like jeera biscuits, masala biscuits. khari biscuit is also in the list.

        3. Dassana I need your advoice, i want to get Stand mixer….. and my budget is also some what low.. will u suggest me any Stand mixer for making Bread dow..Thqank u

        4. welcome seema. on facebook i had seen good reviews for panasonic stand mixer. it is not expensive. but when i went to purchase it was out of stock. you can check if its still available or not. secondly take the opinion of salesmen while buying it. thats what i usually do.

  34. Hi ,
    I need one information, i donot have the convection oven , i have microware oven.
    In this how do i make these pavs.

  35. Hi,
    I found this recipe very interesting and tried it. The taste came out well, but it became quite hard. What cld b the reason? I didnt cover the dough with any foil when i kept in the oven. Cld tht b the reason?
    Plz help:)

    Regds,
    Radha

    1. hi radha, you mean the texture of the pav was hard? the dough becomes dense or hard if the yeast has not got activated. i presume this must be the case. you should see frothing and bubbles on the yeast mixture. if not this means that the yeast did not activate. the covering of the bread while baking is only so that the top does not brown quickly.

  36. hi Dassana Thanx
    for the reply even I use fresh yeast , can u suggest what is the proportion for dry yeast and fresh yeast

    1. hi hina. i generally double the proportion. meaning if the recipe calls for 1/2 tbsp of active dry yeast, i add 1 tbsp fresh yeast. if the recipe calls for 1 tsp , then i add 2 tsp of fresh yeast.

  37. Hi dassana I m also a passionate baker like you although I m not an expert
    The home made bread doesn’t ve that texture and fluffiness which their commercial counterpart has I’ve tried it many times ESP . If it is wholewheat flour once I added gluten also but it did nt made much diff. Even I bake in convection , I think it gets long to get heated up & browning rather than Otg . Pls suggest me something

    1. hi hina. good to know that. bread baking is really good and calming.

      when i make all purpose flour breads at home, they turn out pretty well. not like the outside ones but still good. only with whole wheat flour the bread becomes dense. the texture and fluffiness of commercially produced breads is due to the fact that they use chemical improvers which make the gluten strong and emulsifiers like GMS – Glycerol Monostearate. plus the dough is kneaded in high power machines which result in a different texture and crumb, than the ones kneaded by hands. if you stay abroad, i would suggest you to use bread flour for making breads. also use good quality yeast. i have started using fresh yeast now and the bread has a slight different taste and flavor than the ones made with active dry yeast.

      as far as baking in convection mode is concerned, pre heat the oven for at least 8-10 minutes. the oven has to be hot when the bread is kept inside it. since i use both OTG and microwave for baking breads, what i have seen is that in the microwave, the bread browns more in the microwave than in the OTG. the top really gets browned too much. whereas in OTG, it is even browning. in fact my OTG is very slow. so the bread gets done faster in the microwave than in the OTG.

      kneading the bread till it become elastic is important. the gluten has to be formed while kneading. under kneading or over kneading once the bread is leavened, also can spoil the texture of the bread. as a test, take a piece of the dough and stretch. if it stretches without breaking, it means the bread is kneaded well. the more you bake, the more you will learn from your own experience of baking. so i would suggest you to try different types of bread. even artisan breads at home. and you will become an expert in baking. you can read books on bread baking or see some video tutorials. all these would surely help.

      1. Hi Dassana,

        Please do post some artisan breads on your blog. I have tried almost all your breads (leaving the easter fruit bread, since I do not get candied fruit here) and must tell you that your recipies are far more accurate than a lot other blogs.

        Thank You

        1. thanks shilpa for trying the bread recipes and for this motivating comment. i have few bread recipes in draft and i will be posting them soon.

  38. You are fav baker in the whole world. All of your baked stuff looks so beautiful. I am gonna come to you for all baking queries now. 🙂

    1. thanks charul… i have become an expert now in baking breads… that much i can confidently say about myself 🙂

  39. i have one question to ask that when baking cakes ,buns where do you keep the baking sheet in the OTG and do you keep both elements on or only bottom element on while baking? i have sunflame company OTG. I AM ASKING THIS QUESTION BECAUSE SOME SAYS TO KEEP BOTH ELEMENT ON AND some says to keep bottom element on while baking. please help.

    1. dear meenakshi, i don’t use otg. i have a microwave oven with convection/grill modes and this is what i use for all my baking. in my oven i have the heating element on top.

      i asked my friend who uses otg and she answered your queries. the baking sheet has to be placed in the centre of the oven. i think by baking sheet you mean your baking pan or tray with the cakes or breads on it… this also varies from oven to oven. my friend bakes with bottom element on while baking, however she suggests you can try one basic cake recipe with bottom element on and one with both to get an idea about your oven coz generally baking time is oven specific and you will be comfortable only when you try your hands with any basic recipe.

      if you have the manual you can read it or visit sunflame website to know more about baking in their oven.

  40. Hi Dassana ,i made these pavs last week,it was one of the most beautiful things to see when the dough balls were doubling in size during the second raising of the dough…they turned out good,however despite covering them with foil after 20 mins of baking,the crust turned dark brown and a bit hard…can this be avoided,would brushing some milk over the pavs before putting them in the oven help in preventing this?

    1. even in my oven, while baking the surface of the breads or cakes gets browned quickly. when making this pav, i kept the foil right in the beginning. towards the end, i removed them just to brown the tops a little. 20 mins is a long time… i would suggest to keep the foil or butter paper after 10-12 minutes…

      brushing with milk or beaten eggs (if you have them) is fine… they give a nice glaze to the pav. but this will not prevent from browning… the only way is to cover with a foil or butter paper.

  41. Pavs look perfectly fluffy. I always do 50% whole wheat and 50% maida for fluffy, light bread so that everybody enjoys it.

  42. your posts are now visible! sign me up for a basket full of home made pav any day:) Its been years since i bought any bread from the store.. its become a routine to make bread every week. i love those cute little bottoms.

  43. Dassana, the pav looks so good. I am gonna use your recipe and try making hot dog buns. The ones we get here have L-cysteine, an ingredient derived from human hair:(