Soft and Light Laadi Pav

Soft & light, that spongy airy Laadi pav, oh I miss them so much!

No matter how fancy the bread loaf seems but nothing can replace the taste of that
Mumbai Pav. Being from mumbai I crave on making pav bhaji, vada pav and misal pav
is staple thursday dinner. I tried alot of these dinner rolls and pavs available in grocery stores
but nothing did justice to all these dishes till I tried this Pav recipe.

Here you go with the Perfect Pav recipe

Perfect Pav recipe

cooking time 2 to 2 1/2 hours
Makes 6 to 8 Pav

Ingredients :

• Plain flour 2 cups 
• Milk and water mixture:  180ml (80 ml milk+ 100 ml water)
• Salt 1 tsp
• Butter 4tsp + some extra for brushing the fresh baked pav
• Yeast 2 tsp instant yeast 
• Sugar 1 tablespoon 

Take a mixing bowl, ( I use the stand mixer ) and add flour and salt, mix.

Warm the water and milk mixture for 20 secs or just till its warm and then add sugar, mix well
and then add yeast, cover and keep it aside for 5 mins till it gets frothy.

Add this frothy yeast mix to flour ad knead, the mix will be sticky and messy now add
the butter and mix till it forms a soft dough.

Transfer this to a large oiled container and cover it an keep it aside for 1 to 2 hour till it
has doubled or tripled in size. ( my trick which helps always that i keep it in warmest spot
of the kitchen or simply place it in oven with slightly preheating it for a minute )

Once its doubled/ raised punch it down and knead it again and make equal 6 to 8 portions.

Now make small balls and place these in a tray lightly greased with oil and sprinkled with
flour with keeping some room in between for these balls to rise double in size , place a moist
muslin cloth on these balls, and keep it aside for another hour in a warm spot

Once they are doubled and rise gently remove the cloth and give them milk wash this helps
the pav to get the beautiful golden brown color. Bake  at 375f for 18 mins.

Remove from oven brush with butter and let them cool off for 10 mins