Pav is a soft and puffy Indian style bread, is also called buns also easy to make, eggless, moist, soft, fluffy, light, rich, buttery, and not easy to resist easily served with punjabi chole, bhaji, misal pav or vada. Just take a bun, make a cut in between and put butter inside and eat it while it is hot and enjoy.
* You can use water in place of milk but milk gives smoothness par excellence to the dough. I use milk while making atta for normal chapaties even. Pav bread typically uses only flour, water, yeast, and salt but I like to add some milk to make the bread softer in texture.
It is made of maida which is processed and is thus high in carbohydrates and hence a good source of energy. However, being high on glycemic index scale, it is not advised for people with obesity and diabetes. Further, white bread is devoid of other essential nutrients as they are lost in the processing of maida. There is something about the smell and taste of this wholesome bread, made with simple and basic ingredients, that warms you up from the inside! The texture and smell of a freshly baked loaf of pav bread cannot be found in store-bought bread.
Pav – Pav Bhaji | Veg Sandwich | Tomato Soup
Some points to be taken care while making pav or bread:
Make sure that your yeast is fresh and properly activated before using. Yeast that is not activated or is expired will not make the dough rise.
You can use an Instant Pot to speed up the proofing process, however, you can also optionally use an oven (unheated) with the oven light on to create a warm atmosphere for the dough to double in size.
It is the perfect bread to serve with Pav Bhaji, and pairs well with most Indian Recipes. Some of my favorite combinations include Pav with Matar Paneer or with Aloo Tamatar Ki Sabzi.
Pav
Ingredients
- 100 ml Milk
- 1 Tsp Instant Active Yeast
- ½ Tbsp Sugar
- 125 grams All purpose Flour 1 Cup
- ½ Tsp Salt
- 1 Tbsp Milk Powder
- 2 Tsps Butter
- 2 tbsp. Milk
- 1 tbsp. Butter For Brushing
Instructions
- Put milk in bowl
- add sugar and mix well
- Add Instant yeast
- Leave it for 10 minutes
- Add milk powder (optional)
- Add maida
- mix and make dough
- Add butter
- and leave it fermenting for 1 hour
- and then make balls and put it the bread tiffin
- soak it with milk and cover with wet cloth.
- and leave it for till it rises nearly 40-60 minutes
- now put it in oven or microwave convection for 30-35 minutes.
