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 9x13 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.