By Homemade Ladi Pav is soft and spongy Mumbai style eggless buns. As much as intimidating it may sound, preparing ladi pav recipe with yeast at home is very simple to make by following few simple steps.
When we hear vada pav or pav bhaji or bhurjee pav or keema pav there is one thing that is common in all these. Can you guess what?!
Yup its the humble LADI PAV. Without which all these dishes are incomplete.
Did you think I would leave without sharing the the humble Mumbai style Ladi pav recipe after sharing the Bombay special vada pav or pav bhaji recipes?
Then you were so wrong. It is after all the star of these dishes.
When ever I am in the mood for vada pav or pav bhaji I always end up making everything from scratch. The vadas or the bhaji or bhurjee to all the different chutneys and finally the ladi pav. I do so because I don’t really enjoy having these childhood delicacies with the buns or rolls we get here.
How to make Ladi pav at home?
Making pav or soft bread rolls at home may seem intimidating. But trust me it is very easy to prepare with few ingredients. You need to a little extra time but the end result will be these freshly baked soft and buttery buns.
The first step to baking bread is to dissolve the yeast in lukewarm milk along with sugar for few minutes or until frothy.
Then pour the yeast-milk mixture into the well. Bring the flour in gradually from the sides and keep mixing and working the rest of the flour in with your flour-dusted hands. Tip the dough out on the well dusted surface to knead. Further add in the salt and 2 tbsp of oil in the dough and continue to knead until you have a smooth, springy dough. Now place the dough in a large oiled bowl. Cover the bowl with a damp cloth and place in a warm room for about an 45 minutes to one hour until the dough has doubled in size.
Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. Cut it into 12 equal parts and shape them into balls. Now line a baking tin with a baking sheet and rub the sides with some oil or butter. Then arrange them in the prepared pan. Cover with a cling film or wet towel and let it stand in a warm spot until rolls have doubled in size.Preheat the oven to 200 degrees Celsius. Once rolls have doubled in size, brush oil or milk onto rolls. Bake for 12-15 minutes. Bake for 15-18 minutes or until the top looks golden brown.Take the pav out of the oven and rub with oil or butter for a shiny look. Then cover with a damp cloth and let it cool completely and enjoy.
If you have a stand mixer then let the mixer do all the hard work. Knead the dough for 8 to 10 minutes in the machine until it is soft and
What yeast can I use?
I have used instant dried yeast in this recipe. It makes things move on faster and you don’t need to wait for ages for the yeast to get activated. If instant yeast is not available you can also use active dried yeast.
Here are few bread recipes that you can try.
Jalapenos and Mature Cheddar Bread Wreath
Milk Rusk (Homemade Bread Rusk)
Homemade Ladi Pav Recipe
Ladi Pav recipe | Mumbai Ladi Pav
Equipment
- 9×13 inch baking paan
- Large bowl
- weighing tool
- stand mixer (optional)
Ingredients
- 450 grams All purpose flour / Maida sifted
- 10 grams Yeast (instant dried yeast)*
- 20 grams Sugar
- 10 grams Salt
- 250 ml Milk (lukewarm)/ water (I have used milk)
- 2 tbsp Oil plus extra for brushing
Instructions
- In a large mixing bowl sift flour. Mix it together and make a well in the middle. keep aside.
- Mix the yeast and sugar with lukewarm milk and let it rest for 5-7 mins until the mixture looks bubbly and frothy.
- To make the dough. Pour the yeast-milk or water mixture into the well. Bring the flour in gradually from the sides and keep mixing and working the rest of the flour in with your flour-dusted hands. **Check Notes
- Tip the dough out on the well dusted surface to knead. Further add in the salt and 2 tbsp of oil in the dough and continue to knead until you have a smooth, springy dough.
- Now place the dough in a large oiled bowl. Cover the bowl with a damp cloth and place in a warm room for about an 45 minutes to one hour or until the dough has doubled in size.
- Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.
- Cut the dough in 12 equal parts and shape them into balls.
- Now line a 9×13 inch baking tin with a baking sheet and rub the sides with some oil or butter. Then arrange the dough in the prepared pan.
- Cover with a cling film or wet towel and let it stand in a warm spot until rolls have doubled in size.
- Preheat the oven to 200 degrees Celsius.
- Once rolls have doubled in size, brush oil or milk onto rolls.
- Bake for 15-16 minutes or until the top looks golden brown.
- Take the pav out of the oven and rub with oil or butter for a shiny look.
- Then cover with a damp cloth and let it cool completely.
- Let it cool and enjoy ladi pav as vada pav or pav bhaji.
Notes
I hope you enjoy this Homemade Mumbai style Ladi Pav as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
Stay Safe! Stay Positive!
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