Homemade Pav Bread … where Scottish baps meet the Indian Pav (2024)
This was one those ideas that you see and it remains rooted in your head for long. Such an enchanting feeling, a delightful one, to find a bread recipe for Scottish baps that spans across continents and meets the Indian pav! That was how I felt when I read the beautiful Pamelas post on Eat & Dust … and finally got to bake these pillowy soft babies Home Made Pav Rolls this morning.Scottish baps are traditional morning rolls from Scotland and are a simple bread roll made from yeast. They are light and very soft and make a great sandwich with a meat, cheese and salad. Any reference to baps bring to mind ‘so soft‘ and ‘breakfast’. I’ve had a recipe in the Baking Encylopedia for over 20 years, but it took a gentle nudge from the very talented Pamela to get me going. On a recent trip to Scotland she figured that the bap might be just be the equivalent of the Indian pav! Fascinating thought, given the rich culinary heritage both countries have. I think she hit the nail on the head!
Pav Bhaji is a vegetarian fast food dish that originated in Marathi cuisine. It is native to Maharashtra and is popular in most areas in India. such as Gujarat. Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji {a thick potato-based curry} garnished with coriander, chopped onion and a dash of lemon and baked pav. The pav is usually buttered on all sides.The origin of this dish is traced to textile mill workers in Mumbai in the 1850s.The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu.
That the Indian pav, or this white bread roll, shares characteristics very similar to the Scottish bap is quite fascinating. The texture, the pillowy softness and the simple flavour are all quite endearing. The difference is that baps are not very high and are individually baked flour dusted buns, while pavs are taller and baked like a pull apart bread.On our trip to Pune a few years ago my SILs cook dished out some real fast track bhaji for lunch one day. I was all eyes and ears and drilled her for the recipe {which I have now forgotten as I failed to jot down}. I do remember that she put all the chopped vegetables that she could find in a pressure cooker and cooked them with a dash of water {maybe} for 5 minutes, mashed them up. She went on to do a tadka of tomatoes, garlic and 2 tsps of pav bhaji masala {Everest} which she swore by! I used what I had … potatoes, eggplant, onions and capsicum, tomatoes, green chili, garlic, lime juice AND the masala. Served up a healthy & delicious {but not too colourful} bhaji.
Indian Pav Bread/ White Pull Apart Bread adapted minimally from Eat & Dust
Makes 12 Ingredients 500g all-purpose flour (maida) 2 tsp salt 1tsp sugar 2 tsp fast-action yeast 50g butter, melted 150ml of cold buttermilk {or whey from paneer-making, or then just water} 180ml warm milk A little extra cold milk for brushing
Method 1. Mix the flour, salt, sugar and yeast in a alarge bowl.In a large bowl, mix together the flour, salt, sugar and yeast. Add the butter and use your fingertips to blend it into the flour mixture. Pour in the milk and whey/water mixture and mix to form a rough dough. Cover the bowl and leave for 10 minutes in a warm place. After 10 minutes, you will see that the dough has already started to seem more elastic—the yeast has done its work without any arm-numbing kneading. {or if you have a Thermomix, simple place all ingredients in TM bowl. Process on Speed 6 for 30 seconds, then knead for 2 minutes. Done!} 2. Turn the dough on to a lightly floured board and knead gently for about 10 seconds until you have a smooth ball of dough. The dough should be very very soft but not too sticky. Put the dough into a clean, lightly oiled bowl, cover with a tea towel and leave for about 1 hour until it has doubled in size. 3. Take the dough out of the bowl and knock the air out, then cut into two, then 6 pieces each {12 pieces in total}. Roll each piece into a firm ball, then place side by side in a lightly oiled tin.{There will be gaps as the pav dough will rise. All gaps will fill eventually. I used an 8″ X 8″ square tin lined with parchement}. 4. Cover again and leave until the pav has doubled in size—this will vary according to how warm your kitchen is. The pav would have stuck together as they expanded. Brush the tops of the pav with milk. 5. Preheat the oven to 220 C. Bake in the centre of the oven about 15-20 minutes until the tops are brown. Let the pav cool slightly before tearing into them. 6. Serve fresh with a bhaji.
Note: Pav don’t keep well. They’re at their best soon after they bake so keep your bhaji ready!
Pav is a type of bread and ladi means a line or block of dough stuck together. Pav is, (as you may have already guessed, thanks to the pictures) a type of bread and ladi means a line or block of dough. Ladi pav is a common food item in Mumbai and is used in many recipes, especially roadside snacks.
The Pav is just a local adaptation of the old Portuguese word 'pão' which means bread. The dish is believed to have been invented in 1966 by a Mumbaikar, Ashok Vaidya, who opened the first vada pav stall opposite the Dadar train station, Hundreds of Mill workers passed by and had an inexpensive meal.
Commercially, Pav is always made with maida or all-purpose flour. However, at home, we can make these small bread rolls with whole wheat flour (atta) or other flours. I also make a Pav Recipe with 100% whole wheat flour. You could opt to make Pav with equal portions of both all-purpose flour and whole wheat flour.
It is native to Maharashtra and is popular in most areas in India. such as Gujarat. Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish.
Instead of using regular white bread rolls, opt for whole wheat pav or buns. Whole wheat contains more fibre and nutrients, which can help keep you feeling fuller for longer and aid in digestion.
White bread is low in fibre and is not a good option to kick start your day. For a similar reason, pav in the pav bhaji are unhealthy till you don't replace them with whole wheat bread.
In 2010 the Oxford English Dictionary noted that the first recorded recipe of pavlova was from 1927 in Davis Dainty Dishes, published by the Davis Gelatine Company in New Zealand. This was a multi-coloured jelly dish. Confusingly, the dictionary ambiguously listed the origin as "Austral. and N.Z".
A game of Central Asian origin, polo was first played in Persia (Iran) at dates given from the 6th century bc to the 1st century ad. Polo was at first a training game for cavalry units, usually the king's guard or other elite troops.
History. The most common theory of the vada pav's origin is that it was invented in the erstwhile mill-heartland of Central Mumbai. Ashok Vaidya of Dadar is often credited with starting the first vada pav stall outside Dadar railway station in 1966.
Ordinary pavs are usually prepared using store-bought dry yeast. But our wholewheat sourdough pav is made using the in-house culture. Hence, these are fermented naturally.
Pav in Marathi means one-fourth, so a quarter of a loaf was equal to a pav. Another story attributes the name to the way the bread was made; the dough was kneaded with the feet or 'paon'. However, most believe that pav is just a local adaptation of the old Portuguese word 'pão' which means bread.
Pav is stretchier than regular bread and has a delicious yeast-like taste. The aroma of pav making is also quite distinct and pleasant. Fundamentally, both have the same ingredients like refined flour, a bit of oil, sugar and salt, and yeast as the leavening agent.
Ladi pav, in particular, is associated with many stories. Some say, pav means (quarter or 1/4th) and you get it in the set of four and then break off each mini loaf to eat. They also say that the dough was kneaded with feet that time, hence the name Pav. Portuguese gave the name Pao, which means bread.
Ladi pav is available in the supermarket in different pack sizes. If the pav is big, there are usually six merged together; and if it is regular size, then it is eight pav merged together. You will generally find them packed in polythene bags, without any brand name or labels as they are sourced from local bakeries.
Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by being enriched with sugar, butter and sometimes egg. Pav is a bread that originated in Portugal and was brought to Goa, India by the Portuguese settlers.
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