All purpose flour / maida - 2.5 - 3 cups
Oil / softened Butter - 2 tablespoon
Instant yeast - 2 teaspoon
Sugar - 2 teaspoon
Salt - 1 teaspoon
Warm water - 1 cup or as required
Milk - for brushing
1. In a large bowl take 1 cup of all purpose flour and add yeast, sugar and 1 cup of water. Stir or whisk to form a smooth batter.
2. Cover and keep the bowl for 30 to 40 minutes till you see a bubbly and frothy layer on the top. The batter would also have risen and should look like in the picture below.
4. Add 1 cup flour again. mix and then begin to knead. If the dough appears sticky then you can about ¼ to ½ cup flour. the proportion of water to be added, depends on the quality of the flour.
5. Knead very well to a smooth pliable dough. spread oil or butter all over the dough. The dough should like the picture below.
7. Once the dough has risen & doubled, then gently punch and deflate the dough and form a log.
9. Make rolls and place them in a greased tray keeping 1 inch space between all of them. cover and allow the second rise for 25 to 30 minutes. the small loaves would increase in size.
11.Brush the pav with milk. This gives the pav the lovely golden color.
12. Place the baking tray in the center rack in a preheated oven at 200 degrees Celsius or 400 degree Fahrenheit for 25 to 30 mins or till the tops turn golden and the pavs sound hollow on tapping.
13. Remove them from the tray and place on a wired rack or tray, so that they don't become softened and moist from the bottom due to heat condensation.
Brush with ,melted butter and serve warm.
1. The top of the pav will be hard just after baking, But they will get soft as it cools.
2. During baking if the top of the pav gets browned too soon then cover it with foil and continue baking.
3. For instant and fresh yeast, 20 to 25 minutes of the first rise is enough but if using dry active yeast, you will have to keep for about 45 minutes to 1 hour or more.