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Traditional Pav Bread

A soft, airy, golden-topped Indian bread made with all-purpose flour, yeast, sugar, salt, water, and oil or butter. The buns are gently kneaded, allowed to rise, shaped into individual rolls, and baked until golden. A final brushing of melted butter gives the pav a tender, flavorful finish.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 8 Pav
Course: Side Dish, Snacks
Cuisine: Indian, Indian Street Food, Mumbai Street Food
Ingredients Equipment Method Notes

Ingredients
  

  • 3.25 to 3.5 cups all-purpose flour maida: The source used 3.25 cups.
  • 2 tablespoons oil or softened butter: Use any neutral-flavored oil.
  • 1 teaspoon instant yeast: Alternatively use 1.5 teaspoons dry active yeast or 1 tablespoon fresh yeast.
  • 2 teaspoons sugar
  • 1 teaspoon salt: Or add according to taste.
  • 1 cup lukewarm water: Add more later only if needed.
  • 1 to 2 tablespoons milk: Optional for brushing the pav before baking.
  • 1 to 2 tablespoons melted butter: For brushing the baked pav.

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or spoon
  • Spatula
  • Kitchen cotton napkin or bowl lid
  • Rolling surface or clean work surface
  • Greased baking tray
  • Pastry brush
  • Oven
  • Wire rack or wire tray
  • Spatula for removing the baked pav

Method
 

  1. Make the Initial Batter: Combine 1 cup of all-purpose flour, the yeast, and sugar in a bowl, then pour in 1 cup of lukewarm water and whisk or stir until you have a smooth, thick batter without lumps.
  2. Rest the Batter: Cover the bowl and let the mixture stand for 30 to 40 minutes, until it becomes bubbly and frothy on the surface and has visibly risen.
  3. Begin the Dough: Add the oil, salt, and 1 cup of all-purpose flour to the risen batter, then mix thoroughly with a spoon or spatula.
  4. Add More Flour: Mix in another 1.25 cups of all-purpose flour, combining it well before beginning to knead.
  5. Knead the Dough: Knead the mixture for about 10 to 12 minutes until the dough becomes smooth, soft, supple, and elastic.
  6. Adjust the Consistency: If the dough remains sticky, add up to about ¼ cup more flour as needed, keeping in mind that the amount of water required can vary according to the quality of the flour; the source used 3.25 cups of flour with 1 cup of lukewarm water.
  7. Coat the Dough: Transfer the kneaded dough to a bowl and spread oil or softened butter evenly over its surface.
  8. First Rise: Cover the bowl with a lid or kitchen cotton napkin and leave the dough to leaven until it rises and doubles in size; the source gives about 20 to 25 minutes for instant or fresh yeast, while dry active yeast may require about 45 minutes to 1 hour or longer.
  9. Shape the Dough: Gently punch down and deflate the risen dough, then shape it into a neat log.
  10. Divide and Roll: Cut the log into equal-sized portions and roll each portion between your palms until you have a smooth, round roll.
  11. Arrange the Pav: Place the shaped rolls in a greased baking tray, leaving about 1 inch of space between them.
  12. Second Rise: Cover the tray and allow the rolls to rise again for 25 to 30 minutes, until the small buns have visibly increased in size.
  13. Preheat the Oven: About 15 minutes before baking, preheat a regular oven to 200°C/390°F using both the top and bottom heating elements; for a convection microwave oven, preheat at 180°C/356°F for 15 minutes.
  14. Brush with Milk: Lightly brush the risen pav buns with 1 to 2 tablespoons of milk, if using, to help give the tops a golden color.
  15. Bake the Pav: Place the tray on the center rack of the preheated oven and bake at 200°C/390°F for 25 to 30 minutes, or until the tops are golden and the pav sounds hollow when tapped; in a convection microwave oven, bake at 180°C/356°F.
  16. Transfer to a Rack: Remove the baked pav from the tray with a spatula and place the rolls on a wire rack or wire tray so heat condensation does not make their bottoms soft and moist.
  17. Brush with Butter: Brush the warm pav with 1 to 2 tablespoons of melted butter or spread softened butter over the tops, if desired.
  18. Serve: Serve the pav warm or at room temperature with curry, a vegetable dish, or simply as buttered bun maska alongside masala chai.
  19. Store the Pav: Once cooled, keep the pav in an airtight container or bread box and store it in the refrigerator for about a week.

Notes

  • The source recipe uses 3.25 cups of flour, although the total range is 3.25 to 3.5 cups.
  • Use lukewarm water when preparing the initial yeast batter.
  • If the dough feels sticky, add flour gradually, up to about ¼ cup as needed.
  • If the dough looks dry, the source recommends adding some water.
  • Leavening time varies depending on the type of yeast used.
  • Unbleached all-purpose flour can be used, and bread flour is also suitable according to the source.
  • If the pav browns too quickly during baking, cover the top with aluminum foil or parchment paper to prevent further browning.
  • The dough can be kneaded by hand, in a food processor, or with a stand mixer fitted with a dough hook.
  • The recipe can be halved, doubled, or tripled.
  • Allowing the baked pav to cool on a wire rack helps prevent the bottoms from becoming soft from condensation.