Pav Roti Bread

Pav dough

• 250g Plain flour
• 190ml Milk
• 1tsp Salt
• 20g Ghee
• 15g Milk powder
• 7g Instant yeast
• 15g Sugar
• Milk for brushing
• Ghee for brushing

Method

Pav Dough

1. Warm the milk slightly and add the sugar and yeast. Mix well and keep aside for 10 minutes until it’s frothy.
2. Add the flour, salt and milk powder into the bowl of your stand mixer. Make sure the dough hook is attached.
3. Once the yeast mixture is frothy, add to the flour and mix to make a dough. It will be slightly sticky but don’t worry too much.
4. Add the ghee and leave it kneading for about 10-15 minutes. You may need to add a little more flour if it’s very sticky.
5. After 15 mins of kneading, cover the bowl with cling film and keep aside for one hour until it doubles in volume.

Making the Pav

1. Dust your hands and punch down the dough. Take out and knead for a minute or so. If it sticks, sprinkle with a little more flour.
2. Grease an 8" square cake tin with oil.
3. Divide the dough into 16 portions, about 30g each.
4. Roll each one to a nice smooth ball and place it into the tin.
5. Repeat with the remaining balls, ensuring the balls are snug and touching each other so they rise upwards and not sideways.
6. Cover the tin with a damp cloth and keep aside for another 45 mins.
7. Preheat your oven to 200°C and carefully remove the damp cloth after 30 minutes so the Pav don’t stick to the cloth.
8. Once they have risen, brush with some milk. Gently place in the oven and bake for 15-20 minutes until they are golden brown. Check them if they need a little longer leave them to cook.
9. Once browned, remove from the oven and brush the top with ghee. Eat them warm or leave to cool and eat later.