Ladi Pav – Quintessential Mumbai memories!
Typically paired with street food stars such as “Vada Pav”, “Pav Bhaji” besides staples like Keema, Misal etc., the Ladi Pav boasts of a unique texture and flavour, which at times, can be daunting to replicate!
Originating in Goa with the Portuguese invasion, this bread was fermented using toddy in the absence of yeast n from here, it transcended straight into the lap of Mumbai.
If you are looking for that true Mumbaikar experience, this simple recipe will surely not disappoint!
|Servings||Makes 6 pieces (serves 2-3)|
|Prep time||10 minutes|
|Cook time||1½ hours|
Ingredients for Ladi Pav
( 1 cup=200 ml, 1 tbsp=15 ml)
|2½ cups (240 gms approx.)||Maida (white flour)|
|1 tbsp (5 gm)||Fresh or instant yeast|
|1 tbsp (5 gm)||Castor sugar|
|¼th cup (30 ml)||Vegetable oil + plus extra for brushing|
|½ tsp (2.5 gm)||Salt|
|½ cup||Lukewarm milk|
|½ cup||Lukewarm water|
|A little||Melted butter|
Instructions for Ladi Pav
|1.||Place the yeast, sugar and water in a small mixing bowl. Leave in a warm place to froth for 5 – 7 minutes. (In case the yeast mix doesn’t froth, your yeast is dead).
|2.||Mix the salt and flour together. Sieve it.
|3.||Add the milk and frothy yeast mix to the flour and start kneading it into a dough. Do this for 3 – 4 minutes
|4.||Add oil, little at a time, and continue kneading the dough. The dough will snap, but will soon come together. Keep adding the oil and continue to stretch and fold the dough. Knead for 8 – 10 minutes until the dough is silky to touch.
|5.||Shape the dough into a ball and leave aside to prove in a glass bowl. Cover the dough with klin wrap or a wet muslin cloth. Let it rise in a warm place for 45 minutes – 1 hour until it doubles in size.
|6.||Meanwhile grease your rectangle or square baking tin on all sides with oil. You can alternatively line it with parchment paper.
|7.||Knock back the dough once it rises to de gas it. Divide into 6 – 8 balls depending on the size you prefer. (I cut them into 60 – 65 gms each).
|8.||Roll each ball on the kitchen counter, cupping it as you roll, to achieve a smooth surface.
|9.||Arrange them not very apart into 2 lines; the idea is to let them fuse together as they rise. Flatten the tops of the dough buns.
|10.||Mist the top with water so that they don’t form a skin. Cover it with a wet cloth or klin film. Leave it to rise for about 25 – 30 minutes.|
|11.||Pre-heat oven to 200°C. Bake the bread in preheated oven for 8 – 10 minutes until slightly golden brown.|
|12.||Remove from oven and immediately brush lightly with melted butter. Cool completely before serving.
|1.||This isn’t a sweet pav bread, hence we haven’t done a milk wash nor added too much sugar in the dough.|
|2.||It’s best consumed fresh. However to store pls wrap the bread in a ziplock bag and keep refrigerated . It lasts for two days as we don’t use any preservatives .|
|3.||You can store bread in an airtight container as well.|
|4.||Once bread is baked , check if the bread sounds hollow , that’s when it’s baked completely.|