Goan Pav/Pao

Pav /Pao is a staple for a Goan. It forms a part of breakfast or dinner for most of the Goans. These pavs have a hard crust and are heavier than the pavs which are available elsewhere in India. Maida and yeast are the main ingredients. I am not so good at baking, but tried to make these Paos at home and they were not bad at all. I was really happy to enjoy pao with my favourite Goan Patal Bhaji.

Measurement : 1 Cup = 180 ml

Makes: 8

Ingredients

1. Maida –  3 cups + 1/2 cup (as required for dusting)
2. Dry yeast – 2 tsp
3. Sugar – 1 tsp (necessary for activating yeast)
4. Salt – 3/4 to 1 tsp approx
5. Refined oil – 2 tsp approx
6. Butter – 1 tsp
7. Warm Milk – 1 tbsp
8. Lukewarm water – 1 cup
9. Warm water (NOT hot or boiling) – 20 ml

Procedure

• Take a small mixing bowl and combine dry yeast and sugar.
• Add 20 ml warm water and stir till yeast gets dissolved. Cover it and keep aside in a warm place for 10 to 15 min. It will be frothy thereafter.
• Sieve 3 cups flour and salt into a deep dish.
• Make a well at the centre of the flour and pour yeast solution. Mix it.
• Slowly add in lukewarm water and start kneading. Add 3/4 tsp of oil while kneading the dough (melted butter can also be added, I have not used). Knead it for 5 to 10 min. If you find it too sticky (it needs to be slightly sticky), then add little flour from the 1/2 cup kept aside. The dough should be fine after dusting the flour. The dough needs to be very soft and elastic.
• Grease one deep bowl and place the dough into it, drizzle a few drops of oil over the dough. Cover it and keep aside for 1 1/2 hr. It will double in size.
• Knead the dough lightly again for 5 min. You may use a spoonful of flour for dusting. Make a long roll of it and cut it into 8 parts. Shape each part into a round ball.
• Grease a deep baking tray with oil and flour the surface. Place the balls on the tray, leave a gap of 3/4 ” in between balls (Next time I shall post the step by step pictures). You may cover it with a cloth or simply place the tray inside the oven (not heated). Rest it for an hour. The dough balls will rise in size. Take the tray out of the oven.
• Add 1/2 tsp of butter to the warm milk and brush the top of the risen balls.
• Pre heat the oven for 10 minutes at 210 degrees C.
• Place the tray at the centre shelf and bake the pav for 10 min at 210 degrees C.
• Later reduce the temperature to 190 degrees C and bake for 5 min.
• Transfer the pav to the wired rack and brush it with remaining butter.
• Hot pavs are ready to serve.

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