Name: Homemade Laadi Pav recipe by sarabjeet kaur at BetterButter
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 6
Ingredients: 375 gms all purpose flour; 250 ml water or milk (milk gives super soft texture); 32 gms of unsalted butter; 2 tbsp olive oil; 1 12 tsp of salt (if using salted butter adjust accordingly); 1 tsp Baking powder; 2 1/4 tsp instant yeast; 20 ml water; 15 ml milk; 2 1/2 tsp sugar (castor); 1 tbsp butter or half egg slightly beaten with some drop of milk for basting pav

Ingredients Serving: 6

375 gms all purpose flour
250 ml water or milk (milk gives super soft texture)
32 gms of unsalted butter
2 tbsp olive oil
1 12 tsp of salt (if using salted butter adjust accordingly)
1 tsp Baking powder
2 1/4 tsp instant yeast
20 ml water
15 ml milk
2 1/2 tsp sugar (castor)
1 tbsp butter or half egg slightly beaten with some drop of milk for basting pav

Instructions

Assemble all the ingredients first.
Warm up 20 ml milk and 15 ml water (110 C), add sugar and yeast and whisk gently.
Let it sit for 15 to 20 minutes.
After 20 minutes or so it will look like a thick paste, all bubbly and frothy.
Take a big bowl, add flour, salt, baking powder and mix well.
Make a well and add water or milk whatever you're using.
Add yeast mixture, combine slowly with your hands or wooden spoon.
Gradually add melted 32 gms of melted butter and knead with your hands.
Keep kneading for 20 to 30 minutes, or till its smooth and soft. It shouldn't be sticky.
Transfer it to a large bowl, greased with oil and cover with a wet towel.
Keep it somewhere warm, I usually keep inside my oven.
After 2 hours or so it will be all puffed up and doubled in size, if it's not doubled in size leave it for 1 hour or so.
If you want to know your dough Is ready for next step, make a indent in a dough with your finger, if dents remain and dough doesn't bounce back it means your dough is ready.
Remove dough from bowl and start kneading again, you can dust some flour while kneading,
Kneading is very important at this stage, if it is not kneaded well, pav will come out hard and dense.
Once the dough looks soft and stretchy, you can continue with next step.
Divide the dough into 12 equal balls.
Take square tin or tray and grease well, transfer pav balls into the tray, make sure you leave some space between balls, cover them with wet towel and leave for 30 minutes to an hour so that they can rise again & double in size.
Preheat oven at 200 C or 400 F.
Brush pavs with egg wash or just plain milk and bake them for 10 to 15 minutes or until they are brown on top, closely monitor or they will burn.
Remove from oven and brush with melted butter, transfer to wire rack and serve when it's slightly cool.

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