Millet Flour Pav (Gluten‑Free Indian Bread Rolls)

Ingredients

• 200 ml Water (room temperature, not hot or cold)
• 5 g Psyllium Husk Powder (binding agent, also called "gol" or husk powder)
• 5 ml Apple Cider Vinegar (unfiltered or filtered, can substitute lemon juice)
• 45 ml Vegetable Oil (any neutral oil, divided for dough and glazing)
• 5 g Powdered Sugar (adds slight sweetness, optional)
• 100 g Jowar (Sorghum) Flour (sifted)
• 100 g Ragi (Finger Millet) Flour (sifted)
• 15 g Arrowroot Powder (lightens the dough; can use corn starch, tapioca starch, or potato starch)
• 5 g Instant Dry Yeast (helps create airy, lattice‑like texture)
• 3 g Salt (fine sea salt)
• 1 tsp White Sesame Seeds (for garnish)
• 1 tsp Black Sesame Seeds (for garnish)
• 1 tsp Flax Seeds (for garnish; can substitute pumpkin or sunflower seeds)
• 30 ml Additional Oil for Brushing (lightly brush after 30 min and again at the end of baking)

Instructions

1. Prepare Wet Mixture

   In a bowl combine 200 ml water, 5 g psyllium husk powder, 5 ml apple cider vinegar, 15 ml oil and 5 g powdered sugar. Whisk until smooth and no lumps remain.

   Time: PT5M

2. Rest Wet Mixture

   Cover the bowl and let the mixture sit for 2–3 minutes so the husk can swell and thicken.

   Time: PT3M

3. Sift Dry Ingredients

   Sift 100 g Jowar flour, 100 g Ragi flour, 15 g arrowroot powder, 5 g instant dry yeast and 3 g salt into a second bowl. Mix briefly to distribute the yeast evenly.

   Time: PT5M

4. Combine Wet and Dry

   Make a well in the dry mixture and pour in the rested wet mixture. Gently fold with a spatula until just combined – the dough will be thick and slightly sticky.

   Time: PT5M

5. Light Kneading

   Using your hands or an electric mixer on low speed, knead the dough for about 1 minute just to bring everything together. The dough should feel smooth but not tough.

   Time: PT1M

6. Shape Dough Balls

   Divide the dough into 6 equal portions (≈80 g each). Roll each portion into a smooth ball. Lightly oil the 8 × 6 inch baking tin, line it with parchment paper cut to the corners, and place the dough balls in the tin, leaving a small gap between them.

   Time: PT7M

7. Add Moisture and Garnish

   Mist the tops of the dough balls lightly with water from a spray bottle. Sprinkle each ball with a pinch of white sesame seeds, black sesame seeds and flax seeds.

   Time: PT2M

8. Proof the Dough

   Cover the tin tightly with cling wrap and place it in a warm spot (about 40 °C/104 °F) for 2 hours. In cooler weather, proof for 3–4 hours or overnight in the refrigerator.

   Time: PT2H

   Temperature: 40°C

9. Preheat Oven

   While the dough is proofing, preheat the oven for 10 minutes on the bottom rack with both grill elements on.

   Time: PT10M

   Temperature: 180°C

10. First Bake

    Place the proofed tin in the preheated oven and bake for 30 minutes at 180 °C with the grill on both top and bottom.

    Time: PT30M

    Temperature: 180°C

11. First Glaze and Continue Baking

    Remove the tin, brush the tops of the pav lightly with 15 ml oil, then return to the oven and bake for another 10 minutes.

    Time: PT10M

    Temperature: 180°C

12. Second Glaze and Final Bake

    Brush again with the remaining 15 ml oil (or melted butter) and bake for a final 10 minutes until the tops are deep golden.

    Time: PT10M

    Temperature: 180°C

13. Cool and Unmold

    Remove the tin from the oven, let the pav sit for a minute, then invert the tin to release the rolls. Peel away the parchment paper.

    Time: PT5M

14. Moist Cool‑Down

    Cover the baked pav with a damp kitchen towel and let them sit for 4–5 hours at room temperature. Re‑mist the towel if it dries out.

    Time: PT5H

15. Slice and Serve

    After the pav have cooled completely, slice them horizontally and serve warm with butter, chutney or your favorite curry.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

23 g

Fat

6.5 g

Fiber

3 g