Pav Bread

18 Nov


Pav ( means bread) is an Indian soft bread made traditionally with plain flour. Plain flour is kneaded well with active yeast solution into soft pliable dough. Yeast enables the bread to rise. The raised dough is formed into balls and arranged in a baking tray. On the second rise, they are baked till golden brown in color. Pav is generally served with bhaji or missal or vada etc..
Makes: around 10 Pav Bread.


All Purpose Flour or Maida 3 Cups
Active Dry Yeast 7 Oz
Sugar 3 tsps
Milk 2 tbsps
Salt 1 tsp
Butter 1 tbsp

Method of preparation:

Grease a small baking dish with little butter, sprinkle a tbsp of flour on the greased dish and dust it.
In a small bowl, mix sugar and yeast.
Add a cup of warm water and mix well.

In a mixing bowl, mix together flour and salt.
Add the dissolved yeast solution and mix well.
Add around half of cup of water to the mixture and knead into a smooth dough which appears sticky.
Finally add butter and thoroughly knead the dough for around 10 minutes.
Now the dough is no longer sticky but soft and pliable.
Cover the kneaded dough with a plastic wrap for around an hour.

Dough rises meanwhile and almost doubles in size.
Punch the dough couple of times to remove all the air from it.
Take around lemon sized ball out of the dough.
Form into soft ball, stretch the ball with fingers into thick flat disc.
Now tuck the edges of the disc under its surface and make it again into a soft smooth ball.
This process accounts for the smooth surface of the pav.
Repeat the same with remaining dough.

Preheat the oven to 375F.
Arrange the prepared dough balls on the baking tray.
Cover the tray with plastic wrap and leave for around half an hour.
After which the dough rises again and the dough balls sticks together by themselves.
Remove the plastic wrap, apply milk with help of a brush on the top surface of the raised dough balls.
Place the tray in the oven and bake for around 20 – 25 minutes.
Remove the golden colored pav from the oven.
When the pav is tapped, it sounds hollow which indicates its well cooked.
Remove the pav from tray, apply butter to the pav to make sure they don’t dry.
Cool the pav to room temperature before storing them in a tight jar for further use.
Serve pav with bhaji or missal etc.
Notes:Make sure not to kill the yeast by adding hot water.

Suggestions:If the pav is not glazed on top, apply more milk on top of pav and bake for few more minutes. If the pav is not raised enough, make sure the yeast solution is prepared right next time.
Variations: You can also use egg wash in place of the milk wash. A mixture of all purpose flour and whole wheat flour can also be used in making pav. Check out Pav Bhaji.
Other Names:Pav, Paav, Pav Bread.

7 Responses to “Pav Bread”

  1. lakshmi November 19, 2009 at 10:23 pm #

    Pav is looking alone without its Bhaji. Pls give the recipee of bhaji also.

  2. nayeem November 30, 2009 at 3:21 am #

    i am nayeem
    from saudi arabia
    my email address is
    thanks for pav Bread
    bye bey

  3. Raji January 25, 2010 at 10:45 am #

    @lakshmi coming soon. thx
    @nayeem thx


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