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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.

Ingredients:
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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