1teaspooninstant dry yeast (or 1 ¼ teaspoon active dry yeast)
1tablespoongranulated sugar
For the dough
2cupsall purpose flour (maida)
½teaspoonsalt(if using unsalted butter, then add ¾ teaspoon salt)
1.5tablespoonmilk powder (unsweetened)
2tablespoonsalted butter (room temperature) + 1 tablespoon oil(oil to be added while kneading)
¼cuplukewarm water + 1-2 tablespoon or as required
extra oil for kneading, coating dough
milk for brushing
Instructions
For yeast fermentation
In a small bowl, combine ½ cup lukewarm milk, yeast and sugar. Milk should not be too hot, it should be just warm. To test, dip your finger in it, if you are comfortable then temperature is ok. If you feel it is hot then let it cool down a bit.
Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
Through a very sieve, sift maida. In a wide bowl combine maida, salt and milk powder. Gradually add fermented yeast mixture and mix.
Now add lukewarm water gradually and combine everything. Dough should be sticky and loose. We added about ¼ cup + 1 tablespoon water.
Once everything is combined well, add 2 tablespoon butter and knead till butter is absorbed into the dough.
Now take this dough on a flat surface and knead well for a total of 10 minutes. After about 5 minutes of kneading, start adding 1 tablespoon oil gradually. Knead until you get a smooth dough.
Once you are done with kneading, wash your hands so the dough doesn’t stick more. Texture of the dough should be smooth and not sticky. Then put few drops of oil on the dough and shape the dough into a smooth ball and tuck the edges inside.
Take a bowl, grease it with some oil and place the dough in the bowl. Cover the dough with a kitchen towel or plate. Keep aside to rise for 1 - 1.5 hours or till dough doubles in size.
Grease 8 inch x 8 inch square baking tin with generous amount of oil/butter. This much quantity of ingredients will yield 9 pav buns. These buns will be of the size that you usually get in market for vada pav or pav bhaji. If you prefer small size buns, then you can make 12 pavs.
Once the dough doubles in size, punch the dough and knead lightly for about a minute. Spread oil on a flat surface and place dough over it. Flatten the dough with your fingers and shape it rectangular. With the help of a sharp knife or pizza cutter, divide into 9 equal portions.
Take one portion in your palm and with other hand bring all the edges together and lightly pinch. Now roll ball in circular motion to make a round shape. Do this for all 9 pavs. Make sure there are no cracks in the balls that you form.
Place the pavs into greased baking tin, leave little gap but not too much. Cover and let it proof for another 40 minutes.
Pre-heat oven to 200 degrees Celsius for 10 minutes.
After 40 minutes, brush the top of pav with milk and bake in preheated oven at 200 degrees Celsius for 15 minutes or until the top turns light brown. If you feel top is not brown enough after 15 minutes, you may bake for 2-3 mins more.
Once baked, take it out of oven immediately. Top part will be slightly hard. Immediately apply butter on top. Once you apply butter, wait for 5 minutes so butter is absorbed. Then cover and keep for another 5 minutes.
Then invert and keep on a wire rack. When you will invert, the bottom part will be slightly soft, but it will be ok once it cools down completely.
Again cover and let it cool down completely on the wire rack for atleast for 1-2 hours. Once the pav cools down completely, then separate them. Enjoy.