Wheat Flour Pav

In Warm water add sugar and yeast. Stir with a spoon and keep covered for 10 minutes to activate the yeast. In the meanwhile sieve both flours and salt in a big bowl.

Make a well in the center, add oil and the yeast solution. The yeast solution has to look frothy otherwise the pav will not be soft. Knead the dough, adding water gradually. The dough has to be soft and sticky initially. Knead the dough for 8 to 10 minutes and you will get a smooth soft dough.

Cover this dough with a kitchen napkin and keep in a warm place for 1.5 to 2 hours. After the dough rises and looks double the quantity it was initially. Punch the dough and make balls according to the size of pav you want to bake and keep these balls in the square baking tin keeping a little gap in between.

Cover the dough balls again with a kitchen napkin and keep for 45 minutes to 1 hour. The dough again rises and the gaps are filled as the balls fuse with each other just like we get ready-made laadi of pav.

Preheat the oven at 180 degrees C for 10 minutes. Keep the baking tin for baking in the oven at 180 deg C for 20 minutes first.

Check after 20 minutes, if the top has not turned brown, keep for 5 to 7 minutes more. You need to check after every 2 minutes after 20 minutes as all ovens have different temperature settings.Mine were done in 30 minutes.

To see whether they are done, tap and you can hear a hollow sound. Enjoy these soft and healthy homemade pav with wada pav, pav misal or masala pav.