Gutli Pao

Gutli Pao

  • Preparation time : Assembly: 15
  • Ferment:  Overnight
  • Shape: 10 
  • Rise: 1 h
  • Cooking time: Bake 30 min
  • Rest: 15 min
  • Serves: 4-6


For 8–10 gutli paos:

  • ¼ tsp Dry active yeast
  • 1½ cups Water (room temp)
  • 1¾ tsp Salt
  • 4 cups (18 oz) Refined flour (Maida)


Mix the ingredients and knead into dough. Cover the dough and keep aside for 12–14 h to allow the dough to rise or until doubled. Punch down the dough and shape into a loaf. Divide the rolled out loaf into 8 pieces. For each piece, roll the dough into itself and then shape into a ball. Let the dough balls rise covered with floured plastic for 30 min to 1 h or until almost doubled. Use a scissor to make a small cut on top of each loaf–smooth out the cut. Place a pan of water in the oven and bake* at 550oF for 15 min or until well-browned; rotate the buns once.

*Spray with water before baking, at 5 min and at 10 min during cooking time.

Leave a Reply

Your email address will not be published. Required fields are marked *

/*Comments Validation*/