Mumbai Pav (Soft Indian Bread Rolls)

Ingredients

• 1000 g Bread flour (high‑protein bakery flour) (Provides structure and chew; use bakery flour for best texture)
• 25 g Instant dry yeast (Active dry or instant yeast; ensures good rise)
• 15 g Granulated sugar (Feeds the yeast)
• 20 g Fine salt (Enhances flavor; add after yeast activation)
• 650 ml Warm water (lukewarm, ~38 °C) (50 ml for yeast activation, 600 ml for dough; water should feel warm to the touch, not hot)
• 50 g Vegetable oil (Adds softness; add gradually while kneading)
• 30 ml Milk (For brushing before baking to give a glossy finish)
• 20 g Melted butter (optional, for post‑bake brushing) (Adds extra shine and flavor after baking)

Instructions

1. Measure all ingredients

   Weigh the flour, yeast, sugar, salt, oil and measure the water and milk. Having everything ready makes the process smooth.

   Time: PT5M

2. Activate the yeast

   In a small bowl combine 25 g instant yeast, 15 g sugar and 50 ml warm water. Stir gently and let sit, covered, for 7–8 minutes until frothy.

   Time: PT8M

3. Mix dry ingredients

   In a large mixing bowl whisk together 1 kg bread flour and 20 g salt until evenly distributed.

   Time: PT3M

4. Combine wet ingredients and knead

   Make a well in the flour, pour in the activated yeast mixture, the remaining 600 ml warm water and 50 g oil. Stir with a spoon until a shaggy dough forms, then knead by hand for about 10 minutes until smooth, elastic and slightly tacky.

   Time: PT10M

5. First bulk fermentation (rest)

   Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 15–20 minutes at room temperature. This relaxes the gluten and improves texture.

   Time: PT15M

6. Shape the pav balls

   Turn the dough onto a lightly oiled surface, divide into equal portions (about 60 g each, yields 16‑18 pavs). Roll each piece into a smooth ball, then place on a greased baking tray leaving ~2 cm (1 inch) space between balls.

   Time: PT10M

7. Second proof

   Cover the tray loosely with a towel and let the shaped balls proof for 25 minutes, or until they have roughly doubled in size.

   Time: PT25M

8. Preheat the oven

   While the dough is proofing, preheat the oven to 250 °C (482 °F).

   Time: PT10M

   Temperature: 250°C

9. Brush and bake

   Lightly brush the tops of the proofed pav with milk (or melted butter) for shine. Bake in the preheated oven for 13 minutes until golden brown.

   Time: PT13M

   Temperature: 250°C

10. Final glaze and cooling

    Immediately after removing from the oven, brush the tops with a little melted butter or oil for extra gloss. Transfer the pav to a wire rack, let cool for 15 minutes, then gently flip each pav upside‑down for a few seconds to prevent the bottom from becoming soggy.

    Time: PT20M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour (high‑protein bakery flour): All‑purpose flour (use 1 kg, texture will be slightly less airy)
• Instead of Instant dry yeast: Fresh yeast (same weight)
• Instead of Granulated sugar: Honey (use 10 g, reduce water by 5 ml)
• Instead of Fine salt: Sea salt
• Instead of Warm water (lukewarm, ~38 °C): Warm milk (adds richness)
• Instead of Vegetable oil: Melted butter, Ghee
• Instead of Milk: Melted butter (same amount)
• Instead of Melted butter (optional, for post‑bake brushing): Extra oil

Equipment Needed

• Large mixing bowl
• Measuring jug or cup
• Kitchen scale
• Wooden spoon or spatula
• Clean kitchen towel or plastic wrap
• Baking tray
• Parchment paper (optional) (optional)
• Oven
• Pastry brush
• Wire cooling rack

Critical Steps — Do Not Skip

• Activate the yeast until frothy
• Knead the dough to a smooth, elastic texture
• First and second proofing times – dough must double in size
• Bake at a high temperature (250 °C) for a short time

Chef Tips from the Video

• For extra softness, replace 100 ml of water with milk
• Brush with melted butter just before serving for a richer flavor
• If you like a slightly crisp crust, sprinkle a few drops of water on the tray before baking to create steam

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze in a zip‑lock bag for up to 1 month; reheat in oven before serving.

Room temperature: Best eaten fresh; can stay soft for up to 12 hours at room temperature.

Make-Ahead Tips

• The dough can be refrigerated after the first bulk fermentation for a slower rise (up to 8 hours)
• Unbaked, shaped pav can be frozen on the tray; transfer to a zip‑lock bag and bake from frozen, adding 2‑3 minutes to the bake time