I have already shared a traditional pav recipe. But this is a recipe which is made using whole wheat, it is for those health consicious people. This buns turned out so soft and fluffy, just like normal pavs. I served it with my bhaji and it was super yummy.
Making whole wheat buns or bread is not at all hard, if you get the dough right then those buns will turn just soft. The dough which you make has to be very soft and sticky. This sticky dough will give you the soft bun or bread. Then after the first rise, you can add more flour and knead the dough well till it is soft and plump. Now when you make buns or bread using this. It will turn out beautiful.
You can see the texture of the pav in the below picture.,
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Baking Time : 35 to 40 mins
Rising Time : 2 to 3 hours
Makes : 9 large pav buns
All Purpose Flour / Maida - 1 cup + more for kneading
Wheat Flour / Atta - 1.5 cup
Milk - 1/2 cup
Water - 11/4 cup
Dry Yeast - 2 tsp
Sugar - 2 tblspn
Salt - 1.5 tsp or to taste
Oil - 2 tblspn
Milk for brushing on top
Butter for applying over baked pav
Take milk and water in a sauce pan, heat till it turns warm. Set aside.
Take yeast and sugar in a bowl, pour little of the warm liquid over it. Mix well. Set aside for 5 mins till it is foamy and activated.
Now take both the flour in a bowl, add in salt and mix well.
Pour in the yeast mix and milk mix. Mix well. The dough will be very sticky.
Now add in oil and mix well.
Cover the bowl with a plastic wrap and put the bowl in a warm place to rise for a hour or till it is doubled in size.
Now knock back the dough down and add more flour to it. Transfer the dough to a work surface, sprinkle more flour and knead for 5 mins or so till the dough is soft. Add more flour as needed.
Now roll the dough into a log, cut into equal portions.
Take a portion and roll it into a smooth ball.
Arrange the ball in a well oiled baking tray.
Once it is all done, cover with plastic wrap and let it rise for 1 more hour.
In the last 10 mins of rising, Preheat oven to 190 Degree C.
Now the dough will be well risen and stick to each other. Brush the top with some milk and bake for 35 to 40 mins.
Remove and brush some butter over the top.
1)Activating yeast till it is foamy is very important before you proceed with the dough. If your yeast is not foamy them please dont continue, the dough wont rise and it will give you a rock hard bun.
2)The dough which you make before the first rise has to be sticky. This what gives your tender and soft buns.
Common Questions about yeast:
1)Why my yeast is not getting foamy and activated?
There may be three reason for your yeast not activating.
a)If you add too hot water to yeast, it will kill the yeast.
b)If you add too cold water, then the yeast wont activate.
c)Your yeast may be expired or out of date. Get a fresh packet.
2)How to store yeast?
Always store yeast in a air tight container in freezer.
|Take all your ingredients|
|first take water in a sauce pan|
|add in milk|
|Heat it so it turns little warm|
|Take yeast in a bowl|
|add in sugar|
|pour a little from the warm mix|
|let it sit for 5 mins|
|look how foamy it has become|
|In a large bowl, take all purpose flour and wheat flour|
|add in salt|
|pour in the yeast mix|
|and the milk mix|
|mix well using a spoon or fork|
|i found the mixture to be a bit dry, so i added a additional|
1/4 cup of water
|look how sticky the dough is, it has to be like this, |
this is what gives you the soft buns ever
|add in some oil|
|cover with a plastic wrap and let it rise for 1 hour or so|
|now it has more than doubled in size|
|knead it once|
|now add more flour to it|
|tip the whole thing to a work surface|
|at a stage it will form like a smooth ball|
|shape it into a log|
|cut in half|
|cut each half into small pieces|
|take a portion|
|shape it into a smooth ball|
|i oiled a square baking pan|
|place the rolled bun in it|
|i did for all of them|
|cover it with plastic wrap and set aside to rise for|
1 more hour
|look how beautifully it has risen|
|brush the top with milk|
|bake till golden|
|now rub some butter over hot pan|
|invert it to a plate|
|look how fluffy it is|