Soft ladi pav
Pillowy eggless dinner rolls for pav bhaji, vada pav or simply warm with butter.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 1 hour 55 minutes
- Makes
- 8 pav
- Oven, conventional
- 200°C / 400°F
Before you begin
Read the whole recipe, then get these ready.
- 23 cm square tin
- Mixing bowl
- Kitchen scale
- Pastry brush
The dough should feel soft and slightly tacky, not dry. Extra flour makes pav dense.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Mix lukewarm water, yeast and sugar. Add flour and salt, then knead until a soft dough forms.
- 2
Knead in oil or butter until smooth. Cover and let rise in a warm place for about 2 hours, until doubled.
- 3
Divide into 8 balls and arrange snugly in a greased tin. Cover and rest for 30 minutes.
- 4
Brush with milk and bake at 200°C (400°F) for 20–25 minutes, until golden. Brush the hot tops with butter if you like.
Your baking notes
Notes stay on this device.