Goan Pao Bread Soft Dinner Roll

Method

1. 1

   Activate the yeast: In a small bowl combine dry yeast, sugar and 1/4 cup of the warm water. Stir gently. Let rest for 10 minutes. After 10 minutes the mixture should be foamy and bubbly — this confirms the yeast is alive and active. If there are no bubbles, the yeast is dead — buy fresh yeast and start again. Do not proceed with dead yeast.

2. 2

   Mix the dough: In a large bowl place the maida and salt. Mix. Make a well in the centre. Pour in the activated yeast mixture, the remaining 3/4 cup warm water and the oil. Mix with a spoon initially, then use your hands to bring the dough together.

3. 3

   Knead the dough: Knead the dough on a clean surface for 8 to 10 minutes. The dough should become smooth, elastic and slightly tacky but not sticky. If sticky add a tiny amount of flour. If very dry add a few drops of water. Proper kneading develops gluten which makes the pao soft and stretchy.

4. 4

   First rise: Place the kneaded dough in a lightly oiled bowl. Cover with a damp cloth. Leave in a warm place for 1 hour until the dough doubles in size. Do not rush this step — proper fermentation creates flavour and the right texture.

5. 5

   Punch down and divide: After the dough has doubled, press it down with your fist to release the gas. Divide into 12 equal pieces for small pao or 8 pieces for medium pao.

6. 6

   Shape the pao: Take one piece. Tuck the edges under and roll between your palm and the surface in a circular motion to form a smooth, tight ball. The surface should be smooth with no cracks.

7. 7

   Second rise: Place the shaped balls on a greased baking tray with a small gap between each one. Cover with a damp cloth. Let rise for 30 to 45 minutes until they are visibly puffed and have grown into each other slightly.

8. 8

   Preheat oven: Preheat oven to 200°C (400°F).

9. 9

   Bake: Brush the tops of the pao lightly with milk or water. Bake for 15 to 18 minutes until the tops are golden-brown and the bottoms sound hollow when tapped.

10. 10

    Cool slightly and serve: Remove from oven. Let cool for 5 minutes before serving. Goan pao is served fresh and warm alongside any Goan curry or with butter and chai.

11. 11

    Note: The pao bread tradition in Goa comes directly from the Portuguese colonial period — the Portuguese introduced wheat bread baking to Goa in the 16th century. The Goan pav bakers (padeiros) are a specific community that has been baking bread for generations, going house to house on bicycles delivering fresh bread before breakfast. Goa is the only Indian state with this tradition of delivered fresh bread.