Pao /Pav (Bread rolls)

August 16, 2020

Pao /Pav (Bread rolls)

The art of baking pao (bread) was passed on to Goa by the Portuguese. It was leavened with coconut toddy then.

Ingredients:

All purpose flour (maida) : 4 cups (extra for dusting)

Dry yeast : 2 tsp

Sugar : 2 tsp

Salt : 3/4 tsp

Oil / butter : 2 tbsp

Water : as required

Procedure:

Mixing: Take a bowl add sugar, yeast and some warm water and mix it well. Set aside for 5 minutes or until it becomes frothy. (Good quality yeast will result in a good bread. If your bread doesn't attain that perfect spongy texture, next time allow the yeast to feed on the sugar - water solution for a longer time around 15 - 20 minutes)

Then add flour and combine everything using a fork, keep adding water as required to bring everything together.

Kneading: Knead well stretching and folding for atleast 20 minutes until gluten is activated. (You may use little water initially to make the kneading process easier. Once the gluten is activated keep adding more water little at a time. )

Use as much water as you can handle then add salt and oil or butter and knead again for another five minutes.

Make a soft dough and allow it to rest for 10 minutes. One hour bulk fermentation is optional can be skipped if you are in a hurry.

Dividing: Divide into 12 equal balls using oil to keep them separated.

Shaping: shape into smooth balls and dust some dry flour on top.

Arrange the balls in a greased tray leaving some gap in between.

After arranging them in the tray press them down to flatten them.

Proofing: Cover with a cloth and keep them in a warm place for an hour to ferment. Keeping them covered will give a soft crust, if you like hard crust leave them exposed to air.