Ladi Pav, or Pav Bread or Buns or Dinner Rolls. Whatever you call, they're awesome. Making at home is quite difficult, but here I have the perfect recipe for you to make soft, fluffy, moist, spongy pav buns without any eggs and any improver or stabilizer or emulsifier or any chemical.
You will need
7 cups of flour 2 cups of milk 1/2 cup water 2 TBS sugar 1 TBS salt 2 TBS yeast 3 TBS butter
Method
Activate the yeast by mixing sugar+ warm water+yeast, let it stand till frothy. Make sure the water is not boiling, it needs to be lukewarm, that temperature is suitable for the yeast.
then mix in melted butter. Pour the yeast mixture into a bowl where you will knead and proof your dough.
Now add the flour and salt, to the wet mixture.
Knead the dough, cover with a wet towel and let it rise for an hour or till doubled.
After an hour or when the dough has doubled. Punch it down.
Grease a baking sheet.
Make medium-sized, tightly tucked balls of the dough. Remember to place the balls not too close and not too far from each other. (In a baking sheet I can fit 24 balls). Let it rise in a warm place for another 40 mins. On a winter day, I place the pav to rise in a preheated oven. (I usually wait till they all get connected).
Bake at 350 in a preheated oven for 15-25 mins or till the tops starts browning.
Brush the tops of the pav generously with butter.
Remove from the cookie sheet as soon as you can handle, otherwise, if the pav is allowed to cool on the cookie sheet it will sweat and become soggy at the bottom.
Offer to the Lord with a Subji or more butter and L-O-V-E. Enjoy His mercy.
Comments