Broon Pao or Crusty Rolls
Updated: Aug 18
Broon or Burun pav are crusty rolls with a semi-hard crust and a soft texture inside. These pao are very popular in Irani Restaurants across Mumbai and Pune. Broon Maska with a hot cup of chai (tea) is a breakfast on the go for many working class. Broon pav also called as kadak pao is popular in Goan cuisine too. Paired with any curries, this crusty roll are just delicious as a maska pao
At a time when 2020 is yet to soften its harsh beginning the world is facing as far as the Covid-19 is concerned, many people like me are self isolating and finding ways to get over the situation. I decided to turn my time into investing something that I have been passionate about, which is home cooked food, and try and make as much as I can at home.
Besides lots of curries, pastas , traditional food, thalis and yoghurt, bread is the something I am trying out. Rather than going to supermarket, making own bread is being creative and also avoids contact with people, and it's fresh! :-)
Let me take you through my no-fail recipe to make broon pao.
3 1/2 cups (450gm approx) soft wheat flour (you may use APF or Maida)
1 1/3 cup warm milk
2 1/2 teaspoon active yeast
2 tablespoon sugar
20gm + 10gm butter (unsalted)
salt as per taste
one egg yolk only with 1tb water whisked
A bowl of water (oven safe)
1 - Mix yeast and sugar in warm milk and set it aside for 10mins to be activated
2 - In a bowl, sieve the flour and salt
3 - Stir the milk and pour the milk in the flour (keep 1/3rd reserve)
4 - Using back of a wooden spatula, stir the flour in one direction until the liquid and dry flour is roughly mixed.
5 - Add the reserved mix if needed (l did) and mix again.
6 - Add 20gm butter and knead well with clean hands until the gluten is activated and you get a soft and smooth dough.
7 - Cover the bowl with a cling wrap and keep it in a warm place to proof or double in size. I normally keep it inside the microwave (off mode) for 2-3hrs
8 - That is how the dough looks after 3hrs. punch the dough to remove the air and give it a good knead.
9 - Lightly dust a working surface and knead the dough on it using heel of your palm (about 3-4min)
10 - weigh the dough and cut it in equal pieces. I used my estimation and you may feel the 'ball family' are in different sizes, just how it is in real life (pun)😉
11 - Grease a baking tray, sprinkle some flour on it, roll the dough pieces into smooth balls as much as possible, and place them on the tray.
12 - Leave some gap, cover it with a cling wrap and let it stay in warm place for 45min-1hr. It will rise and double in size
** Pre heat your oven at 220C for 10mins**
13 - once it is risen, brush the surface of each ball (gently) with the egg yolk mixture, sprinkle some sesame seeds (optional)
14 - Carefully place the bowl of water in the oven (to create steam), place the baking tray in the oven, and bake for 10mins at 220C and next 20mins as 200C or until the pao has a dark golden texture.
15 - Finally once you see the golden crust, turn off the oven, open the oven carefully (use gloves), brush the surface of the pao with 10gm butter and place it back in the oven for 15mins
16 - Broon pav is ready. Remove the pao from the tray and place the pao on a wired rack to cook down and enjoy the fruits of labor with some makkhan :-)
1 - Cooking time may vary depending on your oven
2 - I made 8 pieces, but if you like you can make more or less using same quantity
3 - if you dont eat eggs, then brush the surface with milk. Browning of crust will be lighter