Ladi Pav
Soft, pillowy, melt-in-the-mouth bread rolls made with refined wheat flour. Ideal for Vada Pav, Pav Bhaji, Misal Pav, Dabeli etc.
Equipment
- Saucepan
- Mixing bowl
- Weighing Scale
- Baking Tray
- Silicon Brush
Ingredients
- 500 gm Refined Flour
- 380 ml Lukewarm Milk
- 4 tsp Instant Dry Yeast
- 10 gm Sugar
- 10 gm Salt
- 3 tbsp Milk Powder
- 8 tbsp Soft Unsalted Butter
Instructions
- Combine milk with yeast and sugar and rest it for about 5 minutes.
- After 5 minutes, bubbles will form on the surface. Now this mixture is ready to be used.
- Combine refined flour, salt and milk powder.
- To this flour mixture, add the yeast mixture.
- Mix and then add butter.
- Knead for 15 minutes.
- Then, cover the dough and rest it in a warm place for about an hour or until it rises to double its original volume.
- After the dough doubles in volume, dust some flour and knead the dough once again for about a minute.
- Then, cut 60 gm portions and place them next to each other in a greased and dusted baking tray.
- Cover and rest in a warm place for about an hour or until the dough rises again.
- Preheat the oven to 200 degrees C for 10 minutes.
- Brush milk on the pav buns and bake them for about 20 minutes.
- Then, remove them from the oven and brush butter on the pav buns.
- After it cools, remove the pav buns and separate them.