Pav | How to make Pav

How to make Pav

1. Take the milk and add sugar to it. Heat to lukewarm.
   
2. Sprinkle the yeast all over.
   
3. Leave undisturbed for 10-12 minutes to bloom.
   
4. Take the flour and salt in a big plate or bowl.
   
5. Make a well in the centre and add in the yeast mix.
   
6. Start kneading the dough.
   
7. It will be very soft, messy and sticky. Add in 1 tablespoon oil.
   
8. The dough will start coming together on kneading.
   
9. Continue kneading, just like we do for chappati dough , for 12-15 minutes.
   
10. Now, gather it into a ball and take the seam side Down. ( Pic shows how the bottom seam side looks )
    
11. Keep the dough in an oiled deep dish.
    
12. Apply thin layer of oil on a plate.
    
13. Cover the vessel with this oiled plate and keep in a warm place, like a kitchen cabinet etc.
    
14. Let it double up in about 1-2 hours , depending on the weather.
    
15. Gently punch to remove excess air.
    
16. Bring the dough together and make equal size balls. ( Mine were 10 balls of 37 gm each )
    
17. Smoothen the balls and place them in an oiled- baking tin, again seam side down.
    
18. Leave Undisturbed For 20-25 minutes to proof.
    
19. They will swell and stick together.
    
20. Preheat the oven after 20 minutes, at 200 degrees C for 10 minutes, with both rods on.
    
21. After the second rise, brush the buns with oil / melted butter / milk and pop them into the oven.
    
22. Bake for 12 minutes at 200 degrees C and then for 3 minutes at 250 degrees C
    
23. The top will turn golden brown.
    
24. Remove from oven and again brush some butter all over.
25. Demould by inverting on a plate.
    
26. The above pic shows the base view. Leave on wire rack to cool for 10 minutes.
27. Again invert and let stand for 5 minutes.
    
28. The pav / buns are soft and fluffy.
    
29. Serve hot.