Pav

My badminton buddy, Priyanka introduced me to this great recipe. Its a failproof one, which does not involve any kneading.

 

 

 

 

 

 

 

 

Pav was brought to the Indian subcontinent by the Portuguese. This bread usually comes as a set of four mini buns, and each bun that you break from it is called a pav. The name is derived from the Marathi word pav, meaning one-fourth.

 

 

 

 

 

 

 

Ingredients for this bread are :

 
Sugar - 1 tsp
Dry yeast - 1 tsp

Warm water - 1/4 cup
All-purpose flour - 2 cups
Salt - 1/2 tsp
Olive oil - 2 Tbsp + extra for greasing dough and pan
Milk - 1/2 cup

 

 

 

 

In a glass bowl, add sugar and yeast with a little warm water (just enough to soak). Allow it to ferment for 15 minutes. Then add flour, salt, oil and mix with a spatula. 

 

 

 

 

 

 

 

 

 

Pour milk into this and use your fingers to make a soft dough. It has to be neither too soft nor too hard (to check this, push the dough with your finger. If the dough on that spot rises back, its done.) Apply a drop of oil on the dough to grease it on the outside. Cover bowl with a kitchen towel. Set it aside in a warm place for 2 hours.

 

 

After the 2 hours, dip your fingers lightly in oil and punch the dough a little. Grease an oven safe bowl with oil on all sides. Make small, round balls of the dough - about 5 to 7 and place them in the bowl, a little away from each other. 

 

 

 

 

 

 

 

 

Cover this bowl with a kitchen towel and set it aside for 1/2 hr. The balls would rise a little in this time.

 

 

 

 

 

Preheat oven in convection mode to 200C. Place the bowl on the top grill stand in the oven. Start the oven for 20 minutes. After 15 mins, check the buns. If they have a light, golden brown color, they are done and you can remove them from the oven. 

 

 

 

 

Lightly butter on the outside and pull apart the buns.

 

 

Quick tip - It tastes exquisite when its piping hot. You can drizzle a bit of honey for a sweet touch.

Recipe from Priyanka Bayawala