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