Any person who comes from Bombay ( I still cannot call the place Mumbai) will always love the 'Bombay/Mumbai Pav'. This bread is used for making Vada Pav, Pav Bhaaji, Kutchi Dabeli, Keema Pav, Maska Pav and so many other yummy things.
I have a Laadi Pav recipe from 2012 - I have always got amazing results. But, I have always tried to mix and match the ingredients to get it as close to the Pav from the local bakery back home as possible.
This one hit a home run. It was exactly as Khan Uncle made it in his small bakery at Evershine nagar in Malad. The pav from his bakery were used for making all the yummy delicacies at home. I miss all this.... but, am happy to be able to make my own stuff too. I always say.... Yeast is my best friend.
Ingredients
3/4 cup warm water (100 F) - do not use hot water or else it will kill the yeast
2 teaspoons (tsps) yeast (active dry yeast)
1/2 cup warm milk (100 F)
2 tablespoons (TBS) sugar
1/2 tsp salt
4 TBS melted butter OR Olive Oil
3 to 3 1/2 cups Bread Flour/All Purpose Flour
1 TBS butter to put on the top of pav (optional)
Method
In a mixing bowl add the warm water and sugar and yeast and let it sit for 10 minutes till it becomes a frothy mixture - this shows that the yeast is active and that its proofed.
Add the warm milk, salt, butter/oil, garlic powder, pepper powder, italian seasoning and mix well. Now add the flour one cup at a time and mix well till everything is incorporated. I used only 3 cups flour in this stage.
Take this sticky dough on the counter - you may add a little dough (1 tablespoon at a time) to get a soft dough (it will still be a bit sticky). Knead this dough very well for 7 to 10 minutes. This is important to get the gluten going.
Make it into a ball and keep it in a big bowl that is greased with some oil. Let it sit covered in a warm place for 11/2 hours untill it gets double in size.
Punch the fluffed up dough and knead again for a minute. Make 15 equal portions (medium pav size) or 24 equal portion (small size). Place these on a greased 9X13 pan in a line with a little space in between each roll. Cover it with a kitchen towel and let it sit in a warm place for 45 minutes till the rolls have doubled in size.
Preheat the oven to 380 F. Bake in the oven for 12 to 15 minutes till the tops of the rolls become brown. I try and tap the tops and when it sounds hollow, I know its done.
Remove from oven. Take the butter and smear it on the top of the pav with a brush when its hot - this will give it a beautiful glaze. This is an optional step. Let it cool on a wire rack before serving.
3/4 cup warm water (100 F) - do not use hot water or else it will kill the yeast
2 teaspoons (tsps) yeast (active dry yeast)
1/2 cup warm milk (100 F)
2 tablespoons (TBS) sugar
1/2 tsp salt
4 TBS melted butter OR Olive Oil
3 to 3 1/2 cups Bread Flour/All Purpose Flour
1 TBS butter to put on the top of pav (optional)
Method
In a mixing bowl add the warm water and sugar and yeast and let it sit for 10 minutes till it becomes a frothy mixture - this shows that the yeast is active and that its proofed.
Add the warm milk, salt, butter/oil, garlic powder, pepper powder, italian seasoning and mix well. Now add the flour one cup at a time and mix well till everything is incorporated. I used only 3 cups flour in this stage.
Take this sticky dough on the counter - you may add a little dough (1 tablespoon at a time) to get a soft dough (it will still be a bit sticky). Knead this dough very well for 7 to 10 minutes. This is important to get the gluten going.
Make it into a ball and keep it in a big bowl that is greased with some oil. Let it sit covered in a warm place for 11/2 hours untill it gets double in size.
Punch the fluffed up dough and knead again for a minute. Make 15 equal portions (medium pav size) or 24 equal portion (small size). Place these on a greased 9X13 pan in a line with a little space in between each roll. Cover it with a kitchen towel and let it sit in a warm place for 45 minutes till the rolls have doubled in size.
Preheat the oven to 380 F. Bake in the oven for 12 to 15 minutes till the tops of the rolls become brown. I try and tap the tops and when it sounds hollow, I know its done.
Remove from oven. Take the butter and smear it on the top of the pav with a brush when its hot - this will give it a beautiful glaze. This is an optional step. Let it cool on a wire rack before serving.
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