- 2 cups All-purpose flour (maida)
- 1 and 1/2 tbsp Wheat Gluten
- 1 tsp Salt
- 1 tsp Sugar
- 1 and 1/2 tsp Instant dry yeast
- 2 tbsp Oil
- 2 tbsp Milk
- 2 tbsp Butter
- Water As needed
How to make Mumbai Pav Recipe
- Mix yeast and sugar in ¼ cup of lukewarm water in a small bowl, leave it covered for 5mins or till it gets foamy
- Take flour, wheat gluten, salt in a big bowl and mix them well. Make a well in the centre of the mixture Pour in the yeast mixture from Step 1, olive oil and milk into the well.
- Start mixing the flour with the yeast mixture gently.
- Continue mixing till the mixture leaves the sides of the bowl and become a smooth dough. Keep adding water as necessary. Don’t add too much water at once. dough should be very soft Lightly flour a flat surface.
- Take the dough and knead it on the flat surface with your palms for 10 – 15 mins or till its becomes smooth and elastic.
- Grease a large bowl and place the dough in it covered with cling film/towel.
- Keep the bowl in a warm place for 1-2 hours or till its gets doubled in size. Note to take a bowl large enough to hold double the size of the original dough.
- After it is doubled, punch the dough gently. Again transfer it to the lightly floured flat surface and knead it for 5mins
- Divide the dough in to small ball, place the balls on greased tray, at distance of at least ½ inch Cover the tray with cling film/kitchen towel and let it rise in warm place for 30mins
- After second rising balls should stick to each other to form a slab
To bake the Pav
- Preheat the oven at 200 degrees centrigade Brush the top with the milk Place the tray in the oven and bake it for 15mins or until the knows turn golden brown.
- Once they are done, brush the top with melted butter.
- Cover the tray with soft clean towel for some time. This will help to keep it soft and spongy.
- Serve it with bhaji (pav bhaji) or tea or usal, missal, samosa etc