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Homemade Soft Ladi Pav | Ladi Pav Recipe

Homemade Soft Ladi Pav | How to make pav

Homemade ladi pav is soft, fluffy and perfect pav recipe. This pav recipe is simple and easy made with minimal ingredients. Baking your own pav is economical and delicious. It’s free of all the preservatives of store brought pav. If you will follow step by step instructions, you’ll never want to go back to store-bought pav after tasting this. 

ladi-pav

For soft pav knead the dough properly. It helps to develop the gluten in the dough this way. This is the only way to get soft pav. The proof is important to allow the yeast and gluten to develop. This plays an important role in the flavor of the final product as well. It is important to get a beautifully risen, fluffy and light pav. 

homemade-pav

Homemade ladi pav doesn’t kept for too long as it doesn’t have preservatives like store-bought bread. Consume it within 3-4 days. Its taste is incredible with bhaji. You can also make cheesy masala pav using this.

Ingredients:

½ cup water
2 tsp. yeast
3 tsp. sugar
3 cup maida
1 tsp. salt
2 tsp. oil
½ cup milk

Instructions:

Dissolve yeast and sugar in 1/4 cup warm water. Mix well until sugar and yeast are dissolved completely.


Leave for 10 minutes until bubbles form on surface.


Sieve maida in a mixing bowl. Add salt and oil. Mix properly.


Pour yeast mixture into flour.
Add milk in parts and knead until smooth and elastic.


This procedure can be 8-10 minutes longer. If dough is sticky, apply remaining oil in parts and knead until smooth. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. The dough should stick just slightly to your finger when touched, but not be overly sticky. Cover it.
Let rise in a warm place until doubled for 2-2.5 hours.


When the dough has risen, punch it down gently to release air that have developed. Knead again for 1-2 minute.
Make a log and cut into 6 equal parts. Make smooth balls.


Grease your pan with some oil. Keep the balls in pan and cover.
Let it rise for a few minutes or until doubled.


Meanwhile, preheat the oven.
Brush pavs with milk. 


Bake for 20 minutes at 180 degree Celsius or until crust becomes golden brown. Remove from oven and let it cool for 15 minutes and then remove it from pan. Once it cools down completely, apply some butter.


Ladi pavs are ready. Enjoy!


Tips:

  • Store yeast in your fridge to keep fresh. It’s important that your yeast is old or dead.
  • Do not dissolve yeast into too hot water.
  • You can bake in pressure cooker. For this preheat the cooker. Add salt at the bottom, place a stand. Close the lid. When it becomes hot, keep your pan. Close the lid and cook for 15 minutes on medium flame.

Try other bread recipes
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