Ladi Pav Bread| Indian Pav Bread | Buns | Eggless
Who can seriously resist bread fresh from the oven? Especially when it’s super fluffy, buttery and perfect for pulling apart. Thankfully, homemade Ladi Pav take less than 20 minutes of hands-on time, and taste a thousand times better than storebought buns. The place where we live, we do not get Ladi Pav at all. This is the perfect recipe and they remain soft and fluffy if you plan to consume the next day. You can use them for Pav Bhaji, Vada Pav and Misal Pav.
- In a large bowl, Combine 1 cup milk, 2 tsp sugar and 7 grams active dry yeast. Mix well until the sugar dissolves.
Keep the mixture aside for 10 mins and let the yeast rise.
- Sift and Add flour and ½ tsp salt in a mixing bowl. I have used my stand mixer for kneading. You may knead it with your hands if you want to.
- Add the mixture mixture to the flour and start Kneading the dough. Add 1/3 cup of milk to the dough and knead it further. The dough is sticky at this point.
- Add 2 tbsp butter and knead the dough again. The dough turns smooth after adding butter.
Cover the dough with cling wrap or cloth and rest for 2 hours in a warm place. After 2 hours, the dough doubles in size.
- Punch the dough and knead it slightly to remove air incorporated.
Divide the dough into 16 portions. Tuck each ball inside and shape them into large lemon sized balls.
- Place the balls into a greased tray leaving equal space in between.
- Brush the dough balls with milk.
- Cover with cling wrap and allow to rest for 20 minutes. The Pav buns will again rise.
- Preheat and bake at 180 degree C/350 degree F for 20-22 minutes, or until the pav turns golden brown from top.
- After the pav is out of the oven, rub with butter to make them soft. Cover with a cloth to get a super soft cloth and allow to cool completely.
- Enjoy ladi pav in preparing pav bhaji or Vada pav.
Notes:
- You may require 1 and 1/4 cup of milk if you are using Maida.
- If the dough feels too sticky, consider adding a tsp of olive to it and knead it.
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