Eggless Ladi Pav Recipe | Mumbai Ladi Pav
Pav buns are generally light and fluffy especially the Mumbai pav buns which are very much famous for their texture. And today you will be making the same light and fluffy famous Mumbian Ladi Pav Bun Bread Recipe. Surprise your family this weekend with thee homemade pav bun bread.
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
- 2 Cups All Purpose Flour
- 2 tsp Dry Yeast
- 1.5 tbsp Milk Powder
- 1 tsp Salt
- 1 tbsp Sugar
- 4 tsp Butter
- 3/4 Cup Milk
Preparing the dough:
In a bowl add flour , milk powder and salt. Mix and make a well in the centre and add the yeast mixture. Knead to a soft pliable dough adding the butter.
Transfer the dough to a big bowl, cover and keep aside in a warm place about one hour.
The dough will rise and double in volume.Knead for another 2-3 minutes adding a little flour, if it’s too sticky.
Divide dough to equal portions and make a round ball shapes .
Grease a cake tin and place the dough balls close to each other.
Now cover the tin and keep aside for half an hour till they rise.
Brush pavs with milk.
Preheat your oven to 200C and bake for 15 to 18 minutes or till done to get a brown colour.
Remove and brush pavs with butter and cover with moist cloth for 5 minutes.
Serve warm or at room temperature. Can be served with bhaji or can make vada pao .
- Proofing yeast is very important. Very hot milk or water will kill yeast and cold milk or water will not activate yeast. So the temperature should be warm (lukewarm).
- Kneading is the key to perfect pavs. Kneading develops gluten and makes the dough soft and elastic. You can also use a food processor with dough making blade to knead the dough.
- When you first remove the pav from the oven they might feel hard on the top. They will be super soft as they cool down. Also brushing the top with butter softens the pavs.