Whole wheat pav | super soft pav recipe

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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