Brun, Kadak Pav / Indian Bread …


Brun Bread is crusty, round-shaped bread with a very soft, spongy centre. It is slit and spread with butter and jam, sliced into half and then served.It is also known as kadak pav which translates to the exact description of Brun pav which is nothing but a crusty bread.
It’s a staple meal or snack for many throughout the state of Maharashtra In India ,Especially Mumbai city among rich or poor. You are set to enjoy something really close to the hearts of the Mumbaikars .
Steam baking gives brun bread the golden colour and crust. If baking is not proper, it will have the crust of a regular dinner rolls . Once baked, transfer to a bread basket; because if you keep it in the baking tray for too long, it will sweat.

Today I’m taking this bread to The Novice Gardener’s Fiesta Friday.

We will be needing :

2 cups warm water
1 tbsp active dry yeast
1 tbsp sugar
4 cups flour
1 tsp salt
2 tbsp oil
1 tbsp butter softened


In a small bowl put together 1/2 cup warm water and sugar then sprinkle yeast over it. Leave it to stand for 10 mins till the mix is frothy.

In a bowl Mix together flour , salt and the frothy yeast mixture with a wooden spoon. Then mix in the remaining 1 1/2 cups of warm water and mix till it form a ball and leaves the sides of the bowl. Now add the soft butter and oil and knead till you get smooth dough.


Sprinkle some dough on a counter and then knead the dough on it for additional 2 mins. Make a smooth ball and store it in a greased bowl untill doubled, covered with a wet kitchen towel .

Spray oil on a 8×10 baking tray .
Sprinkle a little bit of flour on the counter and divide the dough into 6 equal parts.
Shape them into balls and line them up in the prepared tray.


Cover once again with a clean, wet kitchen towel. Set aside for 45 minutes or till the dough is double .


Preheat oven to 450 F
Place a rectangular oven safe tray with 1/2 cup water, on the lowest rack. This step generates the steam while baking, thus creating a hard, crusty bread.
Bake for 30 mins or until the top is golden brown in color

image image

Remove from the oven and allow to cool on a grill or in a bread basket. Don’t leave it in the tray else the Bread will sweat.


Note :

If the dough become sticky add some flour and if it is not smooth, then add some water.
I prefer to knead dough with my hands, but you can knead the dough in a food processor , bread machine or in an electric mixer with paddle attachment.

You can also brush the pav with oil or melted butter once they are baked to give them a glaze.
•It is a perfect snack to have along with a hot cup of tea.
•Traditionally, it is buttered and optionally spread with jam or marmalade.
•Since it is crusty, it goes well with soups, stews and gravies , chicken curry, Mutton Curry
and Keema mutter / Ground Lamb with Green Peas curry .



    1. Thank you Nancy . This is a famous Indian roll unfortunately not available here in the US . Tried making this for the first time today and was really pleased with the end result 🙂

  1. Hi Shailja. Your buns look perfect! To me, fresh homemade bread and butter is more heavenly than cake, so I am really glad that you have brought this to the party!

  2. Shailja, these buns look beautiful. I thought I knew all about Indian breads, but this is another first for me. I can’t think of any dish they wouldn’t go with.

  3. Yum, Shelly, these buns look scrumptious. I’ve recently started baking breads and have found it very challenging, but I’m guessing that’s mostly because I’ve been trying the wrong recipes. Your recipe looks simple and straightforward enough for even a novice like myself to try! Thank you for sharing it with us!

  4. Hi Shailja I made these buns or Kadak pav as we called it back home and they came out so delicious and crusty thank you for this recipe.

  5. Very nicely explained………!!!!
    Want to try this bread in East Africa where my brother is in charge of a big bakery…..hope it works out.
    Thank you.

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