Pav Bread

When you are away from your Country you realize the importance of “Pav Bread” 😛 😀 Which is easily available anywhere and everywhere in India. Ofcourse these are available here too, but little expensive 😛 So tried making my own Pav Ladi

There is nothing better than baking your own bread/ pav.

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“Pav bread/ Ladi Pav/ Bombay Pav” are sooooo soft, fluffy and hard to resist breads that goes well with anything and simply eat it by applying little butter.

 Pavs are mainly served with pav bhaji, misal pav, masala pav or vada pav. You can even enjoy pav with your morning/ evening Tea 🙂

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Follow the recipe for perfect Pav. You can even make whole wheat bread/ pav but pav/ bread made from all purpose flour are softer and fluffier. All purpose flour has gluten in it.

Ingredients:

  • 3 Cups all purpose flour
  • 1 Packet of Instant Dry Yeast (2+1/4 tsp)
  • 1+ 1/4 Cup lukewarm water (not too hot, not too cold)
  • 2 Tbsp powdered sugar
  • 3 Tbsp Unsalted butter
  • 1 Tsp salt (If using salted butter, skip using salt)
  • 1/4 Cup all purpose flour for kneading
  • Butter/ Olive oil for greasing pan

Recipe:

Step 1- Add instant dry yeast and powdered sugar in lukewarm water and let it rest for 5mins or until it’s frothy

Step 2- Add unsalted butter, salt (skip if using salted butter) in all purpose flour and knead to make a smooth and soft dough adding yeast-sugar mixture. Knead a little sticky dough

Kneading part is the main step to develop gluten in dough. Knead for good 12-15mins. Knead more if required. Remember, The Better You Knead The Best Will Be The Pav. Use extra flour for kneading if you feel dough is sticky

Step 3- Grease a large bowl with butter/ oil and dust with some all purpose flour.Cover the bowl and let the dough rest in for that bowl for 1- 1 1/2hr

Keep it in a warm place if the room temperature is cool. Keeping in warm place will help the dough rise properly

Step 4- Now the dough should have doubled in size

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Knead the dough again for 10-12mins and divide into 14-15 parts. Grease your baking tray and place them leaving 1/2inch space in between. Cover it again and leave for another 1hr. The dough will rise again

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Step 5- Preheat oven at 450ºF and bake the pavs for 10-12mins or until the top of pavs turns light brown

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Now remove the tray from oven and let it cool completely. You will feel the pavs are hard when you remove them but once they are completely cooled they will be SUPER-DUPER SOFT 🙂

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Store them in zip lock bag and enjoy anytime 🙂

 

 

 

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3 thoughts on “Pav Bread

  1. Pingback: Ragada Recipe | #Foodfrenzy-Jyo's Kitchen

  2. Pingback: Pav Bhaji | #Foodfrenzy-Jyo's Kitchen

  3. Pingback: Stuffed Bread Samosa | #Foodfrenzy-Jyo's Kitchen

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