One of my facebook friend, who works in a bakery (Baker’s Shop ), shared this laadi pav recipe after I cajoled him to teach me how to make one. He obviously does not wish his name to be made public, but let me thank you Mr D, your recipe just rocked !
I was surprised to see ‘Milk Powder’ in the ingredient list that he provided with his recipe but after googling it, I found that it is not uncommon to use it for baking breads. I was apprehensive to add it, fearing that the bread might turn out too sweet but he convinced me to go ahead. The bread came out extremely soft, fluffy with nice buttery flavor, but somehow it tasted bit more salty than what we prefer. So I have reduced the quantity of salt in the recipe given below.
Sorry for the poor quality pic., shall update the post with fresh pictures when I bake this bread again. Till then kindly bear with this one 🙁
- Maida 2 cups+ 1 tbsp
- Milk 1/2 cup + 1/2 cup *explained below
- Salt less than 1 tsp or 4 gms
- Milk Powder 1 heaped tbsp (I used Nestle Everyday )
- Butter 3 tsp
- Dry active yeast 2 tsp
- Sugar 3 tsp
- Milk for brushing, 1 tbsp less or more
- Some butter to coat baked Pav
- Take 1/2 cup of warm milk in a bowl and add sugar to it. Add yeast, mix well and keep it aside for 10-12 minutes.
- The yeast mixture should be frothy by now. If not, discard it and start again. If it still do not froth, then probably you need another pack of yeast.
- In a huge bowl or on a clean kitchen platform, sieve 2 cups of maida, add milk powder and mix well.
- In a small bowl mix butter and salt.
- Add the frothy yeast mixture and the remaining half cup of milk to the maida and mix the dough. Add around 1 tbsp of maida, add the butter and salt mix, and start kneading the dough
- Keep kneading for 10-15 minutes or so, scrapping the dough if its stuck to the surface or sides. Once you get a soft dough, just roll it into a ball, place it in a greased bowl, covered with damp kitchen towel or cling film.
- Let the dough rest for minimum 1 hour. It should double up in volume.
- Now dust your hands with flour, and punch down the dough, kneading it gently for a minute. Avoid adding any flour to it.
- Divide the dough into 7-8 small portions, rolling each to form a round ball.
- In a greased baking pan/tin (preferably square shaped), place each rolled dough ball close to each other. Remember each dough ball should be in close contact with other one.
- Keep the pan/tin covered for another hour.
- Preheat the oven at 200 degrees Celsius
- Brush the dough balls gently with milk. If you wish, you can opt for an egg wash instead.
- Bake the bread in preheated oven for 15-20 minutes or till the pav looks brown.
- Take out the tin from oven and immediately brush the gorgeous looking pav with butter. Cool on a rack and consume within 24 hours.