Plain flour/maida – 1 & 1/2 cup
Yeast (Active dry) – 3/4 tblsp
Water – 1/2 cup(add if more is needed)
Salt – 3/4 tsp
Sugar – 1 tblsp
Olive oil – 1 tblsp
For Garlic spread:
Garlic chopped very fine – 3-5 flakes
Butter softened – 2 tblsps
Chopped coriander leaves – 1 tblsp
- Add yeast,sugar and salt in luke warm water and mix well ( Make sure it’s not hot).
- Take flour in a big bowl and make a dent in the center and add the mixed yeast water.
- Knead the dough with olive oil to make it smooth and pliable (add 1 or 2 tablespoons of water if needed). The dough should not be too stiff and dry- Keep the bowl covered with either a clean wet towel or a cling wrap (wrap the bowl to cover it,not the dough).
- After an hour,the dough should have raised double in volume. Again knead it a little to soften it.
- Make 6 equal balls with the dough and arrange it with enough gaps in a lined baking tray.
- Make a small slit on top using a knife to fill the garlic spread.
- Keep it aside in a warm place for 45 minutes and wait till the balls are double in size.
- Meanwhile make the spread ready by mixing butter,garlic and coriander leaves.
- Pre-heat the oven at 180°C. Fill the spread in the slit we made in the dough balls before.
- Bake for 20-25 minutes or till you get golden colored buns, over-baking makes the bun harder.
- You can either make this bun without the spread like normal pav or add tutti-frutti while kneading the dough to make sweet buns.
- Make sure you provide enough gap for the buns to rise.
- Brushing milk on top of the bun will give you golden brown color.