Pao - Chef Ananya Banerjee

Cottony-soft & spongy dinner rolls that are a match made in heaven when served with Mumbai style potato & mixed vegetable mash (Pav Bhaji) or even with spicy minced meat (Keema Pao). Whether you have with some butter or eaten plain with a cup of hot tea, they just taste delicious!
Pao or Pav is more or less equivalent to what we famously known as Pav Bhaji which is the quintessential Mumbai style street food. It has been the most popular pocket-friendly meal for many people living on a shoestring budget and has also found its way into fine dining restaurants too. This recipe i am sharing with you all today is one of the easiest way to make these bread rolls that I personally use. Even if you have not baked breads before this basic recipe should pretty easy for you.

Ingredients
3 cups all-purpose flour (maida)
1 cup of milk
1 tablespoons instant yeast
Some powdered sugar
2 teaspoons butter
1 teaspoon salt
1 tablespoon water

Methods
Take yeast, sugar in a bowl. Pour over some warm milk and mix well. Set aside for 10-13 mins so the yeast can activate.
Now take flour, salt, butter in a bowl and rub the butter into the flour.
Add the yeast mix and milk and knead to a soft dough..
Knead the dough for 7-8 mins.
Apply some butter over the dough and cover it with plastic wrap. Leave to rise for 1 hours.
Now punch out the air. Divide it into equal portions.
Take a ball, roll it into a smooth ball.
Place it in a greased baking pan. Cover and let it rise for 1 hour.
During the last 10 mins of rising, preheat oven to 200 degree C.
Brush the top with a beaten egg or milk.
Pop it into the oven and bake for 10 to 12 mins.
Remove and brush the top with some melted butter.
Serve warm.

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