noel dias pav/or long fermented bread from bombay as perfected by the king of cool pastry chef
- flour-1kgs
- yeast-20gms
- sugar-20 gms
- water-450 ml
- salt-25 gms
- oil-20 ml+some for brushing after baking.
method
mix items 1-6 and form smooth dough.clingwrap and allow to rise.then knock back and scale into 20 gm balls.elongate slightly and keep to proof again on greased tray. this time keep them quite close to each other so that they should start to stick.proof again till risen.
bake at 450 F for abt 10-12 mins
when finished with the baking ,brush with oil as soon as it comes outta the oven,use as required, with pav bhajee, or lentil crusted potato cakes, and green chutney.
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