Eggless Pav
Ingredients
- 360 gm All Purpose flour
- 6 gm Instant yeast ()* (or active dry yeast (see notes))
- 180 ml Warm Milk
- 60 ml Warm Water
- 2 tablespoon Sugar
- 2 tablespoon Melted Butter (softened)
- 1 teaspoon Salt
- 1 tablespoon Butter - melted (for brushing)
Instructions
- 1 Activate the yeast (if using active dry)
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Mix warm milk + sugar + yeast in a bowl.- 3
Let it sit for 10 mins until frothy.- 4
Skip this step if using instant yeast—just mix directly.Prepare the dough- 5
- 6
In a large bowl or mixer, combine flour, salt, and sugar.- 7
Add yeast mixture (or milk + yeast directly if using instant yeast).- 8
Gradually add warm water and knead into a soft, slightly sticky dough.- 9
Add 2 tbsp butter and knead again for 10–12 minutes (by hand) or 6–8 minutes (stand mixer) until smooth and elastic.First Proofing- 10
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Shape the dough into a ball, place it in a greased bowl.- 12
Cover with a damp cloth or cling wrap.- 13
Let it rise in a warm place for 1 to 1.5 hours, or until doubled in sizeShaping the Pav- 14
- 15
Punch down the dough gently.- 16
Divide into 9 equal pieces (roughly 70–75g each).- 17
Roll each piece into a smooth ball and place in a greased square/rectangle baking tin (8×8 or 9×9 inches), with slight gaps between themSecond Proofing- 18
- 19
Cover and let them rise again for 30–45 minutes or until the dough balls touch each other.Bake- 20
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Preheat oven to 180°C (350°F).- 22
Bake for 22–25 minutes, until tops are golden brown.Final Touch- 23
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Brush immediately with melted butter to keep the crust soft.- 25
Cool for 10–15 minutes, then remove from the tin.Note- The dough should be soft and slightly sticky — don’t add too much extra flour.
- Warm milk and water should be just lukewarm, not hot.
- For a shiny golden top, you can optionally brush with milk before baking.
- Want to make it vegan? Use plant-based milk and oil instead of butter.
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