Friday, 28 April 2017

Whole Wheat Paav Buns

I am presenting an Indian recipe today. The mumbai famous Paav buns. As usual I picked up the recipe from Gayathri's space. I was skeptical about doing this recipe. I read 2-3 blogs and somehow thought that the procedure is complex and perhaps I would not be able to do it perfectly. So I made it in small quantity but it came out absolutely perfect.

Paav means a small loaf of bread. This word has been derived from pao - a Portuguese word for bread. It seems the Portuguese were the first one to bring yeast to India. Thus with this yeast we Indians learned to make bread and initially called these paavs as double roti or double bread.

Commercially, pavs are always made with maida or all purpose flour. I made these paav with whole wheat flour instead of using the all purpose flour. I have already posted the recipe of Paav-bhaji
I made these paavs in the evening but unfortunately we were unable to eat it at that time. They stayed the same way till next day morning. I then made the bhaji and we relished paav - bhaji for breakfast. 

Recipe Source: Gayathriscookspot
Country: India


Whole Wheat Flour - 1 cup
Salt - 1/2 tsp
Sugar - 1 tbs
Instant Yeast - 1/2 tbs
Curd / Yogurt - 1/5 cup
Milk - 1/4 cup
Oil - 1 tbs


  • In a bowl mix together flour, yeast, sugar, salt, gluten and yeast. Combine them well.
  • Add milk, curd and oil. Combine to make a slightly sticky dough.
  • Knead the dough on counter for ten minutes until smooth and elastic.
  • Place in an oiled bowl, apply some oil on the dough and cover with cling wrap and set aside.
  • Let it sit for one hour or until double in volume. Flip it on to counter and press it into a square.
  • Divide into 6 equal portions. Roll each into a tight ball.
  • Place inside a greased 8" square pan. Arrange all the rolls inside the pan.
  • Cover and set aside for 20 minutes.
  • Preheat oven to 200°C.
  • Apply milk wash on the buns and bake them for 30-40 minutes or until the top is golden.
  • Remove from oven and transfer to wire rack.
  • Once cool, store in air tight jar.

Enjoy paav-bhaji or the mumbai famous vada-paav.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75


  1. The pavs have turned it beautifully! They look super tempting. Do try the tangzong method for pavs from Gayatri's will love that one too ❤️

  2. Those paav buns looks absolutely spongy and prefect, excellent to munch with some bhaji.

  3. Wow super perfect and spongy.. I am yet to try the tangzong method too.

  4. These look very spongy and perfect.

  5. oh wow..they look so soft, just come out of a super bakery..really they look just like store bought pavs.Awesome.

  6. Super looking pav buns..and those look so soft too!

  7. Wow, your wholewheat pav buns look so soft and fluffy. Perfectly baked.

  8. Whole wheat pav looks so soft and tasty. I wish I could get to see the inside.

  9. Whole Wheat totally rocked this day!! Such a healthy share..