Sunday, February 13, 2011

Pav (Indian bread)

Pav, a very popular Indian bread which most of us miss once we are away from our country. Here is my attempt to pen down a recipe of this authentic Indian delicasy.


Refined flour - 500 grms
Dry yeast - 8 grms or 1small sachet
Warm water - 1/2 cup (70 to 80 degree celcius approx)
Egg - 1
Sugar - 1 tblsp
Unsalted butter - 50 grms
Salt - 2 tblsps


1. Sieve the refined flour.
2. Fill a bowl with warm water. Add 1 tblsp refined flour, sugar, 1/2 tblsp salt and the mentioned amount of yeast to it. Mix it well and keep it near a warm place for 10-15 minutes till it get ferment.
 3. Once the yeast is fermented, add it to the refined flour with the remaning salt. Make a dough of it, if required you can add some more water. Dough should be very soft and moderately sticky.
4. Take a bowl twice the size of the dough, dust it with flour and place the dough in it. Cover it and keep it near a warm place for 1-2 hours.
5. After 1-2 hours the dough will be twice of its original size.
6. Dust a flat surface with refined flour and place the fermented dough on it.
7. Add 2 spoons of melted butter to the dough and knead it well. Repeat the process till all the butter gets incorparated with the dough.
8. Make medium sized balls of this dough and place it on a greased baking tray. Keep each ball at a distance of 1 inch from each other.
9. Keep this baking tray covered with wet cloth near the warm place for 30-60 minutes. Meanwhile, preheat the oven at 250 degree celcius for 10 minutes.
10. In an another bowl beat the egg.
11. After 30-60 minutes, these balls would get bigger in size and will take the initial shape of Pav. Apply the egg on these balls with the use of baking brush or a kitchen paper towel. This will give the glaze and color to the bread.
12. Place this baking tray in a preheated oven at 250 degree celcius for 15-20 minutes or till the breads are brown in color.
13. Remove the tray, apply some butter when the breads are still hot.
14. You can eat this Pav with pavbhaji, misal pav, vada pav or kacchi dabeli.

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