Ingredients
1 1/2 cups lukewarm water
2 1/4 tsp yeast (1 packet)
4 TBS sugar
1/4 tsp salt
3 TBS vital gluten (powder)
2 1/2 to 3 cups wholewheat flour
1 cup Bread Flour or All Purpose Flour
4 TBS butter (melted)
Method
Add water sugar and yeast and let it sit for 10 minutes to allow the yeast to bloom. To this add the melted butter, salt and 2 1/2 cups wheat flour and 1 cup All purpose Flour /Bread Flour and vital gluten. Mix it well and then knead it. I used a stand mixer to do this - but, it can be done by hand too. If the dough is wet, add 1 TBS wheat flour at a time to knead and get a soft round dough. Knead the dough for 8 to 10 minutes. Grease a pot with oil and add the dough to it, cover and let it sit in a warm place for 1.5 hours or untill its doubled in size. After the first rise, punch the dough and get all the air out. Knead it well and make 15 equal portions and makeinto smooth rounds. Lay them in a 3 colums and 5 rows pattern in a 9X5 tray. Cover and let it rise in a warm place for an hour. Preheat oven to 400 Degrees Farhenhite. Place the raised pavs in the oven and bake for 12 to 15 minutes till the tops are a golden brown. Get them out of the oven and brush with butter on the top (this is an optional step). Golden soft wholewheat pavs are ready to be savored.
