Laadi Pav

    A soft bread having two contrasting colour. Slight brown at top with that light crust and creamy white at lower level with supper soft spongy texture.

 Brief introduction about Pav -

         In the past, Indian people are tended to eat whole wheat flour (atta). They used to make unleavened bread like chapati. Refine flour (maida) came along with Muslims. I read somewhere that, the Muslims are traditionally best bakers, because of their skills to handle maida. If you look around, you will find almost all traditional bakeries are owned by Muslims. You may find that at north part of India, Pav is not much famous or preferred as compared to western part of India. And here it is the Portuguese influence came into play. Portuguese introduced Pav to India and we all are aware that, they used to rule most of the western part of India.

        In Mumbai Pav became popular post 1960s, when Goan People started to move to Mumbai and same time the Parsi community from Iran. They introduced Pav to the Mumbai’s street food culture. Pav went on popular along with famous dishes such as Pav Bhaji, Vada Pav, Misal Pav, Dabeli, Anda / bhurjee Pav, Kheema Pav etc.  

         There are several myths on the name given as ‘Pav’. Some says its because as a quarter of loaf is called as pav in local language. Another one is, the dough was kneaded through the feet(pav), hence the name. The fact is, Portuguese name “Pao” which means bread.  

 

Here I am sharing the recipe of homemade Laadi Pav, which I have successfully executed at home during lock-down.

Laadi Pav 

                                

 Ingredients -

Refine Flour - 450 GM

Milk - 300 ML

Dry Yeast - 7 GM

Salt - 1/2 tsp

Sugar - 2 tsp

Soft Butter - 30 GM

 Method -

1. Take 250 ml luck warm milk. Add sugar & yeast. Mix well. Let yeast to get activate.

2. In a bowl take refine flour. Add salt. Sieve it to avoid any foreign particles.

3. Mix activated yeast into flour. Start making dough. Mix it well. Add remaining 50 ml milk.

4. Nicely knead the dough for 10 mins.

5. Add butter. Mix it well. Knead for 5 mins. It will give super soft dough. Tuck it nicely.

6. Cover the dough. Rest it for 1 hour. Post resting it will be double in size.

7. Slowly punch it. Softly mix again & tuck it.  

8. Take baking tray. Grease it with oil or butter.

8. Divide the dough in small balls. Nicely roll with soft hands. Place it in baking tray.

9. Lightly brush the milk on top of each dough. Cover the tray. Rest it for 20 mins.

10. Bake it in preheated oven at 180 c for 20 mins.

11. Once remove from oven apply little butter on top. Cover with moist cloth for 20 mins.

12. Super soft laadi pav ready.

Chef’s Tip - 

1. While activating yeast process milk should not be hot at all. It should be luck warm or rather keep it at room temperature.