Ladi Pav

Ladi pav or Laadi pav or just pav is a fabulous side dish with Pav bhaji, wada pav or missal pav. I missed it so much in London. Specially along with pav bhaji as it my most favourite dish. I was bored of eating bread slices or burger bun along with it.

I am pleased with following pav recipe I tried. I found the pav making process tedious and messy but end result was fabulous. I can not wait until I give it a second go.

For those who don't know what is Pav, well it is nothing but Indian bread made in bakery. It is cheaper to buy from outside so not many people in India attempt to make this at home. Usually you get this fresh from your local bakery in India and it is more economical to buy it from a shop.
Very common and Mumbai and Maharashtra or Karnataka region.

Makes 8-10 pav
Ingredients:
Plain flour: 3 cups
Sugar: 1 table spoon
Dry active yeast: 1 table spoon

Water: 1.5 cups
Salt to taste
Melted butter: 3-4 table spoon
Dough cutter or stainless steel turner
Extra flour and butter for bread shaping and kneading
Oven tray
Milk: 2-3 table spoon

Preparation:
What ever yeast you are using, it will have instruction how to use it. I used dry active yeast and followed following procedure to make it active.
2 portion of cold water and 1 portion of boiling water, in this case 1 cup of cold water and 1/2 cup of boiling water will give me right temperature of water to make the yeast active.
Dissolve 1 table spoon of sugar in the warm water and stir in 1 table spoon of yeast.

I took two bowls and added less warm water and proper warm water. After 10-15 minutes one didn't have any froth which showed if the water is not at correct temperate yeast will not work. I discarded the water without any froth.
You will also notice yeast start to change water color and it has a distinct sour smell.

If you have thermometer warm water to 40degree Celsius. Once the yeast forth start to come up stir it again.

Take 3 cups of flour in the bowl. Add salt to taste and mix well.
Now slowly add the yeast water and start mixing dough.
Tip: Now dough will get too sticky. Use little bit oil and knead the dough.

Knead the dough for 5 minutes. Add melted butter. Once the butter is added dough will not stick as much. Knead a little and cover it with plastic cover and set for first rise for 1 to 2 hours.
Tip: If you do not have large plastic cover, cut a large zip lock bag and use it as plastic cover for your bread making. Wipe it clean and save it for your next cooking.

The dough will rise to double its size.
Apply grease on oven tray and coat it with flour and dust the extra flour away.

Use oil in you hands again and knead the dough.

Take extra flour on the kneading surface and start making small dough ball. Use dough cutter or stainless steel turner to cut the dough balls. Rotate ball between your palm and place it on oven tray. Roation will give smooth texture on the surface.

[Note: At this point dough was too sticky so I used butter on my hands to work with dough, also added little dry flour in the dough. Turner was too helpful to cut dough balls. I was a bit frustrated with the sticky dough.]

Allow dough ball to stick a bit to each other on oven tray.
Cover it again and set aside for 1hour. You will notice dough ball has increased in size.
Take little milk in a plate and using kitchen towel
spread it over pav. This will give shine to the surface.
Preheat oven on 200 degree Celsius for 15minutes. Place the tray in 3rd rack on 180degree for 20 minutes. Check again and keep for another 5-10minutes if necessary.

The pav will increase in size in oven as well. Use tooth pick to check the pav is cooked.

Take pav out once its cooked.
Apply nice layer of butter on the surface and in between. This will give a shine to surface and will keep the pav moist.
Allow it to cool for 3 to 4 hours. You can eat it fresh from oven as well but at least let it cool off for 10-20 minutes :) if you can. My husband only allowed 5minutes cooling time :).

Once the pav is cooled off the flavour and smell will be mouthwatering.

[Note: Hot pav surface was little hard but was very soft from inside. It got more and more soft after cooling. Next day my pav was even more flavoursome and soft. More it has cooled down, taste and texture will be better.]

Use this pav for wada pav or pav bhaji or anything you like. Enjoy it again and again :). I know I can't wait till I make it again.

I am looking forward to try out some more bread recipes. Some good ones at YeastSpotting.