Ladi Pav is a type of bread which is popular in India,
Pav or Pao is a small portion of bread. Yeast was introduced in India by Portuguese as its the key ingredient of Bread/Pav.
In India, Pav is widely used in street foods like Vada Pav, Misal Pav, Pav Bhaji, and many more. Pav can be accompanied with curries and gravies as well.
From the day I started baking my own Pav, I haven't ordered it from a bakery. The best part of making Homemade Ladi Pav is that you will start getting that aroma which you always use to get when passing by a bakery. Just looking at dough rising and baking and turning brown gives you immense pleasure and satisfaction.
As you make your Ladi Pav at home you are aware of the ingredients and the quality of the same. So you have a win-win situation here. You have a quality product and that too better than a bakery. What else we could ask for!
The basic preparation of the Homemade Ladi Pav consists of Maida/Plain flour and Yeast.
Proofing and resting method are the most important steps to make your Pav soft and light.
Ideally, the Pav is made of Plain Flour/Maida but nowadays they are available in many variants like Wheat Pav, Multigrain Pav, or Suji Pav.
Homemade Ladi Pav can be baked in Microwave or OTG. They both have different temperature and time settings for baking the Homemade Ladi Pav.
Pav or Pao is a small portion of bread. Yeast was introduced in India by Portuguese as its the key ingredient of Bread/Pav.
In India, Pav is widely used in street foods like Vada Pav, Misal Pav, Pav Bhaji, and many more. Pav can be accompanied with curries and gravies as well.
From the day I started baking my own Pav, I haven't ordered it from a bakery. The best part of making Homemade Ladi Pav is that you will start getting that aroma which you always use to get when passing by a bakery. Just looking at dough rising and baking and turning brown gives you immense pleasure and satisfaction.
As you make your Ladi Pav at home you are aware of the ingredients and the quality of the same. So you have a win-win situation here. You have a quality product and that too better than a bakery. What else we could ask for!
The basic preparation of the Homemade Ladi Pav consists of Maida/Plain flour and Yeast.
Proofing and resting method are the most important steps to make your Pav soft and light.
Ideally, the Pav is made of Plain Flour/Maida but nowadays they are available in many variants like Wheat Pav, Multigrain Pav, or Suji Pav.
Homemade Ladi Pav can be baked in Microwave or OTG. They both have different temperature and time settings for baking the Homemade Ladi Pav.
Ingredients:
- 350 gms Maida/Plain flour
- 200 ml Warm Milk
- 3/4 tbsp Dry Yeast
- 4 tsp Sugar
- 2 tbsp butter
- Milk to brush
- Salt as per taste
Directions:
1) In a bowl take warm milk, add sugar and dry yeast. Let it rest for 15 minutes until the yeast activates. The milk mixture will turn frothy once the yeast activates.
2) Take Maida/Plain flour and salt, sieve it together in a mixing bowl, now slowly add the activated milk to the flour and knead into a soft dough for 5 minutes. Add more warm milk if needed, to form a soft dough.
3) Make sure you knead dough gently. Add 1 tbsp of butter to the dough and knead it.
4) Cover the dough with foil or cling wrap and rest the dough for 1hr. The dough will double up.
5) After an hour punch the raised dough and knead it again.
6) Now take a small ball size dough, tuck the ball and keep it in a greased tray. Let the dough ball rest for 20 mins. Make sure you keep a gap between the dough balls as it will rise again.
7) The dough balls are now ready. Before placing the tray in microwave brush some milk on dough balls.
8) Preheat the oven for 5 minutes. After the oven is heated place the tray. Set the temperature to 200° for 20 minutes on convection mode.
9) After 20 minutes, do not switch off the microwave from the main switch. It will still release some hot air which will help pav to be cooked. It may take a max of 5 minutes.
10) The pav is now nicely cooked. Remove the tray from microwave, be careful as the plate will be hot. Brush the butter on the cooked pav and cover the pav with a wet cloth for 20 minutes to make it soft.
11) Your homemade ladi pav is now ready. Enjoy it with Bhaji or misal or maska.
Full recipe video:
Few common questions around baking these Ladi Pav.
Let's discuss a few of them below:
Q1: Can we keep bread or Ladi Pav dough for more than 2 hours?
A1: Keeping the dough too long can cause a pungent smell due to the yeast and your Ladi Pav may get spoilt. Ideally, the dough must be kept for 1 hr to 1.5 hrs that too depending upon the season. If it's Winter it may require more time but not more than 2 hours. For your dough to rise, you have to keep the Ladi Pav dough at a warm place in winter. During Summer, your dough will rise quickly in about 45 - 60 mins.
Q2: How can u keep cooked Ladi Pav fresh and soft for two days?
A2: For you Ladi Pav to stay fresh for 2 days you can wrap it in a paper and store in an airtight container. While consuming your Pav, if you feel it's dry you can steam it in an Idli cooker or Pressure cooker(without whistle) covered in a cotton cloth for 2 minutes.
Q3: Is it safe to eat bread known as Ladi Pav made by local bakers during the Corona pandemic?
A3: It is best to avoid outside food during this Pandemic. You can make Homemade Lafi Pav very easily and better than a bakery.
Q4: Local Ladi pav ingredients.
A4: Maida/Plain Flour, Salt, Sugar, Yeast, and Edible Oil/Butter.
Q5: How many Ladi Pav can be made out of 1 kg flour?
A5: I have made 10 Pav out of 350 gms of Flour. You can make around 25 - 30 Pav depending upon shapes and sizes.
Q1: Can we keep bread or Ladi Pav dough for more than 2 hours?
A1: Keeping the dough too long can cause a pungent smell due to the yeast and your Ladi Pav may get spoilt. Ideally, the dough must be kept for 1 hr to 1.5 hrs that too depending upon the season. If it's Winter it may require more time but not more than 2 hours. For your dough to rise, you have to keep the Ladi Pav dough at a warm place in winter. During Summer, your dough will rise quickly in about 45 - 60 mins.
Q2: How can u keep cooked Ladi Pav fresh and soft for two days?
A2: For you Ladi Pav to stay fresh for 2 days you can wrap it in a paper and store in an airtight container. While consuming your Pav, if you feel it's dry you can steam it in an Idli cooker or Pressure cooker(without whistle) covered in a cotton cloth for 2 minutes.
Q3: Is it safe to eat bread known as Ladi Pav made by local bakers during the Corona pandemic?
A3: It is best to avoid outside food during this Pandemic. You can make Homemade Lafi Pav very easily and better than a bakery.
Q4: Local Ladi pav ingredients.
A4: Maida/Plain Flour, Salt, Sugar, Yeast, and Edible Oil/Butter.
Q5: How many Ladi Pav can be made out of 1 kg flour?
A5: I have made 10 Pav out of 350 gms of Flour. You can make around 25 - 30 Pav depending upon shapes and sizes.
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