Pav recipe – Indian bread rolls recipe
whole wheat flour
all purpose flour
dry active yeast
- i added sunflower oil
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.
If the dough becomes 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 wheat pav with oil or melted butter once they are baked to give them a glaze.
full recipe -