Step 1

Assemble all the ingredients. For few seconds warm up milk, water, and sugar. Milk and water should be LUKEWARM and not warm. Take it off the flame and mix in the yeast.

Step 2

Whisk it well.

Step 3

Let it sit for 10 minutes. After 10 minutes it will look like a thick creamy paste. This proofing procedure shows that yeast is alive and active.

Step 4

If the yeast doesn't foam or bubble as shown in the pic, please discard the yeast and start over Do not continue with flat yeast as it will result in dense and sticky pav.

Step 5

In a bowl combine flour with salt and baking powder. Mix it well. Slowly and gradually add water/milk. PROTIP - Do not add all the water at once. Add water as needed, you might not need all the water. If the dough doesn't bind, add an extra tablespoon of water.

Step 6

Time to add yeast.

Step 7

Add yeast and mix until combined.

Step 8

Add butter and oil to the flour. Mix until fully incoprporated.

Step 9

Knead the dough for 5-10 minutes.

Step 10

The dough should be smooth. Not sticky.

Step 11

Transfer the dough to a bowl. Cover the dough with a wet towel.

Step 12

And set it in a warm place for at least 1- 2 hours. The dough will double in size. The dough should be all airy and puffed up.

Step 13

Remove the dough from the bowl, dust it with some flour and start kneading the dough. This step is necessary – if the dough is not kneaded well, pav will turn out dense.  Dough elasticity and gluten formation are enhanced by kneading.

Step 14

Divide the dough into equal parts. Form the dough into smooth circular shape. Arrange the pavs in a greased tray.Leave some space between each dough ball and provide them some room to spread as they rise.

Step 15

Cover them with a wet towel and set it in a warm place for at least 30 minutes. Lift the wet towel to see them doubled in size.

Step 16

The pav will double in size. If they are not doubled in the desired time- let the pav rise for another 30 minutes. Preheat oven at 400 degrees F.

Step 17

Brush pavs with milk and... Bake them in a preheated oven (400 degrees F) for 10 -15 minutes or until light brown from the top. It took me 12 minutes to lightly brown the pavs and a minute on BROIL 9which was closely monitored).

Step 18

Apply butter to the freshly baked pavs and it will soften the top.

Step 19

Run a butter knife around the edges to loosen up the pavs. Run the knife a couple of times and make sure no sides are attached to the baking pan. This way, the pav will toss right out of the baking pan when inverted.

Step 20

If the pavs are allowed to sit for long in the baking tray they will turn moist at the base due to heat condensation.

Step 21

When pressed, the pavs will spring right back into it's shape.

Step 22

Once you start making this recipe at home you will stop buying market buns - easiest and tastiest bun recipe ever!!

Step 23

Using the same recipe you can make homemade buns - baking time will vary 18-20 minutes. Sprinkle them with sesame seeds.

Step 24

Add 1½ cups of sand at the bottom of a pan or pressure cooker. Place a strainer over the sand.

Step 25

Grease a steel container. Arrange pavs in the greased container. Place pavs over the strainer...

Step 26

Cover it with the lid. Maintain the heat - it should be medium. If using a pressure cooker, then remove the rubber gasket from the lid and close the cooker.

Step 27

After 30 minutes of total cooking - well-cooked pavs. Carefully remove them from the pan.

Step 28

Let it cool down completely and then run a knife across the pan to loosen the pavs. Flip it over. Brush with melted butter. Enjoy!! Beautifully crusted at the bottom and soft and velvety at the top.