Mix all dry ingredients together.
Add the lukewarm milk-water mixture and knead into a soft and elastic dough for at least 10-12 minutes. Keep sprinkling little oil while kneading.
We can knead the dough using a hand beater. Use the rods shown in the picture.
Place the dough in a well-oiled bowl and cover the bowl with a cling film.
Allow the dough to rise for an hour or till it doubles in volume.
Gently punch the dough and remove the air bubbles. Knead for a minute or two.
Divide the dough into 20 equal parts. Roll it and keep it aside for 10 minutes to rest.
Reshape the balls and shape into tight buns by cupping the dough in your palm while rolling on the counter.
Place the pavs in an oiled tray leaving some space between 2 pavs.
Apply milk wash on these pavs. Allow it to proof for 25-30 minutes till it's fluffy.
Preheat the oven at 180 degree Celsius.
Apply some more milk on the pav and bake them for 20-22 minutes. Apply some more milk wash and bake at 200-210 degree Celsius for 2-3 minutes.
Take it out of oven and apply butter liberally on the top.
Remove from the tin and allow them to cool on a wire rack for few minutes. (Do not keep it in the tin for long, or else the bottom will become soggy)
The texture of pav on cutting it.
Enjoy them with spicy, tangy bhaji topped with chopped spring onions and lemon wedges.
