Perfect ladi pav recipe

Mar 14, 2019
By Mary Anthony
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LADI PAO / LADI PAV / DINNER ROLLS / EGGLESS PAV /SOFT AND FLUFFY PAV

INGREDIENTS

100 ml – Warm milk / water
1 tsp – instant dry Yeast [prime brand I have used ]
¼ tsp – sugar
1 cup levelled – maida /APF
Salt – 1/4 tsp
Unsalted butter – 2 tsp
Little milk + butter for brushing
Extra maida flour for dusting

*** you can use active dry yeast or instant yeast

*** 1 cup flour gives 6 small Pav

PREPARATION IF USING DRY ACTIVE YEAST [ BLUE BIRD ] – Mix sugar + yeast + warm milk and keep aside for 10-15 mins to rise. The mixture will become frothy and rise up .Now it is ready to be added in the flour and proceed with remaining steps .

PREPARATION USING INSTANT DRY YEAST [ I HAVE USED PRIME BRAND ]

Take warm milk in a bowl ,add sugar + yeast and mix .

Add salt to flour , sieve and add to the yeast mixture .

Mix well to form a sticky mixture .

Transfer this to a floured surface .

Add the butter and mix well.

Now knead it for 8 to 10 mins.

Remember while kneading to knead from all sides – left , right , front and back .

The dough will be sticky so use a knife in between to scrape the dough from the surface .

Check this video to know how to knead th dough ,to know the texture of the dough and how to roll the dough balls — https://youtu.be/WiC42lPybAg

Also you can watch videos on youtube of KING ARTHUR FLOUR – to get more ideas on baking bread items .

The dough will become soft and sticky. It will leave the surface ,but will be sticky on hands.

Grease a big bowl .

Keep the dough in and rub little oil around the dough .

Cover and keep aside for proofing in a warm place for 1 hr to 1 ½ hrs .

The dough will rise and double in quantity .

Remove the dough to a lightly floured surface and again knead for 4 to 5 mins.

*** You can always adjust flour if you feel the dough is very sticky .

Form a circle or square from the dough and cut it into 6 equal portions .

***Don’t tear the dough for dividing , you have to use a knife .

Now take a portion of the dough an bring the edges in the centre – just like we do for stuffed parathas .

***While making the balls ,we have to try giving layeres .

After bringing the edges in middle ,turn the ball and now lightly roll it into smooth balls ,without applying much pressure .

Now arrange the balls in a greased rectangular tin ,which has a height of atleast 2 inch .

While arranging leave very little gap between 2 balls , as we want the balls to rise in height and not side ways .If it spreads side ways it will look like bun and become flat .

Again cover it with a damp kitchen towel and keep it for proofing in a warm place for 1 hr .

Preheat the oven at 200* C.

Brush little milk over the balls .

Place the tin in middle rack and bake for 18 to 20 mins till golden .

*** Browning of bread top portion varies from oven to oven .

Remove the pav and brush some butter all over .

Cover and keep for 1 mins .

After 2 mins ,using a knife loosen the pav ladi and keep it covered on a rack to cool down .

*** after baking remove the pao out ,else the base of the pav will become wet because of moisture .

Soft fluffy pav is ready to be served .

Cover and store . It remains good for 2 to 3 days at room temperature and for more days in fridge .

NOTES

It can be baked on stove top using cooker /pan /kadai etc .
You can give any shape to the dough .
Same recipe goes for buns ,flatten the dough and give more space in between 2 balls and sprinkle some sesame seeds.
Instead of milk we can use a combo of both milk and water or even only water.

FOR MORE RECIPES CLICK ON THE NAMES BELOW :-