Whole wheat pav | super soft pav recipe | yeast roll


Homemade and the whole wheat is always better. I served it with bhaji (pav bhaji) and it taste super yummy.
For this recipe I use 50-50 whole wheat and plain flour (Maida) for better Elasticity. These whole wheat roll are fluffy and stay soft for days. 

Ingredients :
Maida /Plain flour 1 cup 
Whole wheat flour 1 cup
Suger 2 tbsp
Milk 150 ml
Salt 1 tsp
Butter 2 tbsp
Yeast 1 1/2 tsp

Method :
In a large bowl add warm milk, Sugar, yeast and mix it well. Cover it with lid. 
Keep aside until yeast activate. 
It takes 10-15 minutes or more depend on temperature. 
After activation of yeast add whole wheat flour, Maida, salt and mix it well.
Kneed into a soft dough using approx 1 cup of warm milk or water. 
Add oil or butter and Kneed again for 7-8 minutes. 
(It takes more time) we need to Kneed this until we see the elasticity.  
After kneeding 7-8 minutes dough should look smooth. 
Transfer the dough into a greased deep bowl. Cover it with lid. Keep aside for 1 hour or till it double in size. 
After 1 hour Kneed the dough and make into a equal parts. 
Make a smooth round dough and place them on a greased tray. 
Cover it again and keep aside in warm place until it double in size. 
Gently brush the dough with the milk. 
Bake it in a pre heated oven at 180 c for 20- 25 min. 
Then cover it with a damp cloth for 15 minute. 
Once slightly cooled de mould and brush ladi pav with butter. 
Do try and let me know. 
Thank you for visiting. 

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