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!