Pav / Ladi Pav / Indian Dinner Rolls

Ladi Pav
When you hear the word Pav, you might be thinking of the mouthwatering dishes.... Pav Bhaji, Vada PavMisal Pav, Dabeli. For me, it brings back a childhood memory, Maska Pav. In case Maska sounds new to you, it is butter. Simple bread butter sprinkled with little sugar used to be one of my favorite breakfasts.

All Purpose Flour/Maida - 3 cups
Oil - 3 tbsp
Sour Cream - 2 tbsp
Sugar - 1 1/2 tbsp
Lukewarm Milk - 1/4 cup
Lukewarm Water - 1/4 cup
Yeast - 2 1/4 tsp
Salt - 1 tsp

How to bake Indian Ladi Pav:
  • In a small bowl, add lukewarm (not hot) water, sugar and yeast. Lukewarm water is ideal for the activation of yeast. Mix and set aside until it turns frothy, about 10 minutes.
  • Rising of the yeast is the key step for soft bread.
  • In a mixing bowl, add lukewarm milk, sour cream, oil and all purpose flour. To this add the yeast sugar mixture and mix. Knead well for about 5 minutes till the dough turns soft. Cover and let the dough rest for about 2 hours or till the dough doubles.
  • Preheat the oven at 350 degrees F. Knead the doubled dough again for about 5 minutes. Divide the dough in 8 round balls. Place the balls, touching each other on a baking dish, so that it forms a ladi. Brush them with milk. Bake for about 20 - 30 minutes. Let the Pav cool for few minutes. Enjoy these soft bread rolls in the form of Pav Bhaji, Misal Pav.


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