What is a Pav Bun?
Pav Bun or Pao Bun is a palm size small round bread loaf. A perfectly bake Pav Bun is a bun that is soft like cotton, spongy like a sponge, and as light as air. These were first introduced in India by Portuguese. The Pav bun took its shape in Goa in India and then travelled to Mumbai and became an integral part of the food since then. A commercial Pav is made of all-purpose flour and is used in variety of foods for example Pav Bhaji, Vada Pav, Bun Maska, and Misal Pav etc.
Though the Portuguese are known for introducing Pav Bun to India, but did you know that they were the one to introduce chillies to Indian food. Introduction of chillies completely transformed the Indian cuisines.
The Pav Bun Recipe
The Pav Bun is a small size bread loaf but it needs a lot of practice to give a proper shape to the loaf. The shaping is the key to have a smooth shining crust on a Pav bun which makes it a perfect Pav. Rest of the dough kneading process of a Pav Bun remains same as a usual bread loaf. The Pav Bun is also known as Ladi Pav or Laadi Pav in the local language. Laadi means a “slab”. Pav Bun are made as a one big slab and then the rolls are pulled apart. This is how Pav Bun got it another name called Laadi Pav.
Those who prefer stuffing inside the buns may check my stuffed dinner roll recipe. That’s a different experimental recipe I have where I have twisted the Pav Bun recipe by adding stuffing into it.
|All-Purpose flour||300 gm|
|Instant Yeast||5 gm (1 tsp)|
|Fresh Curd||5 tbs|
|Butter / Oil||2 tbs|
Take a dry bowl. Add yeast, sugar, and lukewarm water and stir it well. Cover it and keep aside for 15 min or until yeast froths.
Take another mixing bowl. Add all purpose flour, salt, curd and activated yeast solution. Mix it well. Initially the dough will be sticky.
Take out the dough on floured surface and knead it for about 10-12 min. Add oil to the dough. The dough will become very soft, elastic and non-sticky.
Place the dough into a greased pan and cover it with a Cling wrap. Now keep this pan at some warm place until dough doubles in volume.
Once dough doubles in volume, punch it and knead for another 5 minutes.
Divide the dough into 9 equal portions. Shape it and keep these dough balls into a greased baking tin.
Cover it with cling wrap and let it rise until doubles in volume again.
Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes.
Remove the cling wrap, apply milk on dough balls and cover these with aluminium foil.
Bake these in a pre-heated oven for 15 minutes.
Take out the baking tin and remove the aluminium foil. Now bake these again for 10 minute to get golden crust (color on top).
De-mould and brush the buns with butter/oil. Place the baked buns on wired rack to cool down.
Freshly baked soft and spongy Pav buns are ready to be served.