Here is the recipe for indian pav (bun) that we use for pavbhaji, vadapav, dabeli, misalpav, sev usal, maska bun etc....this absolutely delicious pieces of breads are my household favorites. Hope you all like them too.
Ingredients:
1 packet rapidrise yeast
2 tbs sugar
lukewarm water
3 tbs unsalted butter/oil
1 tsp salt
3 cups all purpose flour
recipe:
In a big bowl, add 1 packet yeast (2and 1/4 tsp) and 2 tbs sugar. Add 1+1/4 cup lukewarm water (100 F) and mix well. let it set for 5 minutes.
Add 3 tbs of melted unsalted butter/oil, 1 tsp salt and mix well. add 3 cups of all purpose flour and make a sticky dough.
keep kneading the dough for 8-10 minutes using more butter/oil and upto 1/3 cup of flour. it is very important to knead the dough for that long to develop gluten and to make the dough elastic. it will help produce fluffy and light pav.
coat the dough with butter/oil and cover the bowl with wet cloth. make sure the bowl is deep enough to let the dough rise double in size. Let it res for an hour.
get a tray ready to arrange the pav by greasing the walls and bottom and then dusting with some flour.
knead the dough again for 8-10 mins with some more butter/oil and some flour if needed. divide into 15-18 parts, make small rounds and arrange in the tray leaving 1-2 inch space all around.
again cover with wet towel and let it rest for 1 hour or until double in size.
bake at 450 F for 8-10 minutes or until golden brown.
enjoy however you like them.
Ingredients:
1 packet rapidrise yeast
2 tbs sugar
lukewarm water
3 tbs unsalted butter/oil
1 tsp salt
3 cups all purpose flour
recipe:
In a big bowl, add 1 packet yeast (2and 1/4 tsp) and 2 tbs sugar. Add 1+1/4 cup lukewarm water (100 F) and mix well. let it set for 5 minutes.
Add 3 tbs of melted unsalted butter/oil, 1 tsp salt and mix well. add 3 cups of all purpose flour and make a sticky dough.
keep kneading the dough for 8-10 minutes using more butter/oil and upto 1/3 cup of flour. it is very important to knead the dough for that long to develop gluten and to make the dough elastic. it will help produce fluffy and light pav.
coat the dough with butter/oil and cover the bowl with wet cloth. make sure the bowl is deep enough to let the dough rise double in size. Let it res for an hour.
get a tray ready to arrange the pav by greasing the walls and bottom and then dusting with some flour.
knead the dough again for 8-10 mins with some more butter/oil and some flour if needed. divide into 15-18 parts, make small rounds and arrange in the tray leaving 1-2 inch space all around.
again cover with wet towel and let it rest for 1 hour or until double in size.
bake at 450 F for 8-10 minutes or until golden brown.
enjoy however you like them.
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