Ladi Pav

Pillowy soft, delicious pav. Once you will make these, you will never buy pav again.

Hello All,

I am writing blog post after really long. And I am definitely not going to bore you with the stories and reasons behind it 😉 .

This ladi pav recipe one takes 2-3 hours to knead and proof and bakes in 10-12 mins.

Here is the recipe:

Ingredients:

• All Purpose Flour: 3 cups
• Melted Ghee: 3 Tbsp
• Sugar: 2 Tbsp
• Skimmed Milk Powder: 1 Tbsp
• Salt: 1 Tsp
• Dry Yeast: 2 Tsp/ 1 packet
• 1 and 1/4 cup warm water (100 F/ 38 C)
• Extra flour to kneading and dusting
• Extra Ghee for Greasing

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Directions:

1. In a large bowl take 1& 1/4 cup warm water. Please make sure water is warm. Add 1 packet/ 2 tsp dry yeast and sugar to water and mix. Let this mixture rest for 5- 10 mins.
2. You should see froth on top of this mix. If its not forming then yeast is not active. Start again.
3. Add 2 Tbsp ghee, 1 Tbsp skimmed milk powder, 1 tsp salt and 3 cups all purpose flour to the yeast mixture.
4. Mix together and form a sticky dough.
5. Clean up kitchen platform. Dust little flour and knead this sticky dough for 8-10 mins, Use 1 Tbsp flour at a time to knead (if needed). If your dough is not sticky, dont worry keep kneading to form a smooth elastic dough.
6. Grease a large bowl with ghee. Keep the dough in it and cover with saran warp. Place it in warm place. Rest for 1 hour. Since it’s still cold here I placed it in oven with lights-on.
7. Meanwhile prepare the baking tray. Grease and dust tray. Use 9in x 13in tray that can fit 12-15 pav.
8. Check the dough after one hour should have doubled in quantity. Punch air and knead again for 8-10 mins. Divide this dough into 12 or 15 equal parts. Place them in oven leaving 1 inch distance between them and the tray corners.
9. Cover the tray and prove/rest for 1 hour.
10. Preheat oven at 450F/ 230C.
11. The dough balls should rise remarkably. Do not touch them or knock air out of them. The translucent air pockets indicate a good rise and will result in airy pockets.
12. Bake for 10-11 mins or until the tops get lightly browned.
13. Remove the tray from oven and cool on wired rack.
14. Enjoy with Misal Pav, Pav Bhaji, Vada Pav ( will share baked vada pav recipe soon)

Tips:

1. You can use 3 Tbsp unsalted butter instead of ghee and milk powder.
2. When kneading dough for first time, if dough is too stiff add 1 tbsp warm water.
3. You can divide the dough in small balls to make mini ladi pav.
4. You do not knead to brush them with ghee or butter after baking, because its pav not a fancy bun.

Love,

Neha.