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PULL APART PAV BHAJI CHEESE BREAD

Pav Bhaji literally translates to bread and vegetables. Originally put together in the 1850s to feed hungry textile mill workers in Mumbai, it became popular through the city. Found at food outlets from street stalls to five-star restaurants, this is a quick dish to rustle up in many Indian homes today. A lot of people debate about the original ingredients and method of preparation, but as the name suggests, it ultimately has vegetables and bread playing key roles. There are many variations of this dish in India. To the point of the role the American Civil War played, American production dropped during that period, sharply raising demand for cotton worldwide. The traders at the cotton exchange in Bombay (as it was then known) were especially busy and worked around the clock to meet the shortfall. Since the workers worked late into the night, they needed a fresh meal in the wee hours. This drew in more street vendors who would produce this humble but delicious dish using the leftover bread from the Jesuit priests who lived nearby

INGREDIENTS
FOR THE BREAD
• 3 ½ cups (448g) unbleached all-purpose flour, divided
• 1/8   cup sugar
• 1 teaspoons sea salt
• 2 ¼ teaspoon yeast 
• 2 ounces (1/2  stick) unsalted butter, softened, cut into 1-inch pieces
• 1 cup hot water (90°F to 100°F)


FOR THE PAV BHAJI MASALA
• 4 ounces (1 stick) unsalted butter, melted
• 2 tablespoons pav bhaji masala
• 4 garlic cloves, minced
• ½ cup finely chopped cilantro
• 1 cup Mexican blend cheese

INSTRUCTIONS
• To the bowl of a stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt, and yeast; mix on low speed to combine. 
• Add 2 ounces of the cut up butter to the flour mixture; mix on low speed for 30 seconds. 
• With the mixer on low speed, gradually add water to the dry ingredients, mixing until combined. 
• Increase speed to medium-low; beat 1 minute, scraping bowl with a rubber spatula. 
• Add remaining flour, knead on medium-low speed for 8 to 10 minutes, the dough will be smooth and elastic and pull away from the sides of the bowl. 
• Turn dough onto a lightly floured surface, shape into a ball, and place in a large oiled bowl, turning dough to coat with oil. 
• Cover the bowl with a towel and set to rise in warm place (80 to 85°F) until the dough is doubled in size, about 1 ½hours. (Dough is ready when 2 fingers pressed into dough leave a dent.) 
• Turn the dough onto a lightly floured work surface and release the gas by pushing down on the center of dough with a fist, then pushing edges of dough into center. Knead lightly to make a smooth ball. 
• Roll dough into a ½-inch thick round. 
• With a ruler cut 2-inch pieces; reroll leftovers once and cut out more squares. Flatten each square with fingertips into ovals. 
• In a shallow bowl, whisk together melted butter and remaining seasoning.
• Holding each piece of dough by the edge, dip it into melted butter, coating on both sides and place in a 8-9 inch square or bundt pan.
• Sprinkle cheese between each layer as you assemble.
• Cover loosely and set pan aside to rise in warm place until dough is doubled, 30 to 40 minutes. Reserve remaining melted butter and preheat oven to 400°F. 
• Bake until well-browned and cooked through, 16 to 18 minutes. Brush with remaining melted butter, 
• Serve warm or at room temperature. 









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