Ingredients: • 1 cup maida (all-purpose flour) • 1/2 cup lukewarm milk + water mixture • 1 tsp instant dry yeast • 1 tsp sugar • 1/2 tsp salt • 2-3 tbsp butter (at room temperature) • Olive oil for greasing • Milk and sugar mixture for egg wash (1 cup milk + 1 tsp sugar) Instructions: 1. Activate Yeast: Mix lukewarm milk and water mixture with sugar. Add instant dry yeast and let it rest for 10 minutes until frothy.
2. Mix Dry Ingredients: In a bowl, combine maida and salt. 3. Combine Wet and Dry Ingredients: Add the yeast mixture to the dry ingredients and mix well. 4. Knead the Dough: Knead the mixture for 8-10 minutes, adding water if needed, until the dough becomes soft and elastic. 5. Add Butter: Add room temperature butter
and knead for another 2-3 minutes. 6. First Rise: Grease a bowl with olive oil, place the dough, cover, and let it rise in a warm place for about 1 hour or until doubled in size. 7. Shape the Dough: Divide the dough into equal portions (about 75g each for a standard pav size). Shape each portion into a smooth ball or log. 8. Second Rise: Place the shaped dough on a greased tray, cover with cling wrap, and let it proof for 35-40 minutes. 9. Egg Wash (or Milk Wash): Brush the tops
with a mixture of milk and sugar. 10. Bake: Bake in a preheated oven at an appropriate temperature (usually around 180°C) for about 15-20 minutes or until golden brown. 11. Finishing Touch: Brush with melted butter after baking and let the pav cool on a wire rack. Tips: • Ensure the yeast is activated properly before proceeding. • Knead the dough well for soft and fluffy pav. • Don't overproof the dough. • Grease the trav broberl to prevent sticking. Enjoy your homemade eggless pav!
