Mumbai Pav (50% All purpose and 50% wholewheat flour)

Have tried several bread recipes over the years and also spend loads of money on bread classes. However, this one works the best of all. David D'souza's recipe. I just tried a variation and made this with half wheat and half maida flour. But the bread using maida comes out way softer.

 Ingredients:

5 cup whole wheat flour. ( I used half wheat and half maida)
1.5 tablespoon yeast ( original recipe was active dry yeast, however I used instant yeast)

2.5 tablespoon sugar

1.5 teaspoon salt

1/3 cup olive oil (or, veg oil)

2 cups water

Optional:
1 egg (for egg wash)
cooking spray
digital weighing scale

Directions:

1. Start by mixing 1/2 cup flour with the yeast in a mixing bowl along with 1 cup luke warm water and 1/2 tbsp. sugar. Let it rest for a few minutes until the yeast starts to bubble and froth. Note: Please do not proceed unless you are sure your yeast is activated and frothing. Doing so will result in dough that does not rise.

2. Add 4 and 1/2 cups of flour and the other dry ingredients along with the yeast mixture and mix it with a spatula or spoon. Add the remaining one cup water and 1/3 cup of oil to this mix, and then start the kneading process.mix and add a little water if required until you have a smooth yet slightly tacky mix that does not stick to the sides of the bowl.

4. Mix and knead for around 10 minutes with the stand mixer. Note: Kneading the dough well is what develops gluten and gives you a nice and fluffy pao at the end. If kneading by hand, please knead for at least 15 - 20 minutes.   

5. Spray the dough with some cooking spray (or lightly coat with oil to prevent drying) and cover the bowl with plastic wrap or a damp towel and set aside to proof in a warm place. I put it in the microwave oven with the oven light on. Leave it to rise for 45 minutes to an hour. The dough will double in size. 

6. Flatten the dough and take it out of the mixing pan onto a lightly floured surface. Cut them into equal parts and shape them into balls of approximately equal size. Place them about 1/2 inch apart in a baking tray and put them back into the oven for their second proofing for 30 minutes. Keep them covered to avoid drying out.

Note: It's recommended to cut the dough into equal parts with a scapel or a knife rather than tear into balls so you don't break the gluten. Cup with your palms turning them inwards to have smooth balls. This is very important to have perfect pav's. Practice.  

7. If you're going to use it, prepare your egg wash mixture by beating one egg with one tablespoon of water.

8. After 30 minutes, pull the dough out of the oven and heat up the oven to 400*F (200*C). Lightly brush the rolls with the egg wash or milk mixture before placing them in the oven to bake.

9. Place the loaves into the oven at 400*F (200*C) for 10 minutes and then drop the temperature down to 375*F (180*C). Bake for a further 10 minutes or until the loaves are golden brown.

10. Once done, cool the rolls on a wire rack. If you'd like a bit of a firmer crust on your pav, leave them to cool in the oven with the door slightly open as the oven cools.