Ingredients:
3 cups All-Purpose Flour
1 packet instant yeast + 3 tbsp of warm milk + 2 tsp sugar + 3 tbsp water- To activate yeast 
2 tsp salt
1 tsp baking powder
1 cup water for kneading
1/2 cup milk + 1 tbsp melted butter for brushing top of bread before baking.
2 tsp oil for kneading

Method:

• Mix yeast with sugar, warm milk, water and leave it aside to ferment for 15 mins. You should see bubbles after 15 mins if not then keep for longer.
• Sift the flour and baking powder into a bowl, then add in salt and the set yeast. Mix this well then add in the oil.
• Gradually add water to knead the dough. Kneading dough well at this point helps in building gluten.
• Knead for around 10-12 minutes, then cover with a wet cloth and let it rest in a warm place for 1 hour.
• After an hour the dough should have doubled in size. At this point knead again for another 10-12 minutes. This step is important as it helps in making the pav fluffy and soft.
• Grease a tray with oil, then divide dough into equal sizes and roll into a ball. Cover again with a wet cloth & let the dough rest for 30 minutes.
• Before baking brush with butter and milk wash. Then put in a preheated oven at 220 C & bake for 10 mins.
• Remove from oven & cover with a cloth to maintain softness.