Laadi Pav
2h+
3h+
10
Laadi pav are feathery-soft bread rolls that are particularly popular in Mumbai, where they are baked in large 'ladis', or slabs, of 6-12 rolls apiece.
Similar but much softer than dinner rolls, they're often used to sandwich popular street snacks or to mop up gravies.
Legend has it that Mumbai's oldest bakeries have been using the same starters for their pav for over a century.
Ingredients
All-Purpose Flour
250gAll-Purpose Flour
to dustWhite Sugar
32gFresh Yeast
10gMilk
49gMilk
to brushButter
10gMelted Butter
to brushSalt
5gWater
95ml
Equipment
Stand Mixer
Kitchen Scale
Probe Thermometer
Baking Pan
Laadi Pav
Masque
Add 250g of all-purpose flour and 5g of salt to the bowl of a stand mixer fixed with the hook attachment
Add 32g of sugar and mix on low speed to incorporate
Add 10g of fresh yeast and 49g of milk. Mix on medium-high speed until the milk is absorbed
Add 95ml of 38°C water
Add 10g of butter and mix until it comes together
Knead the dough on a floured surface until it is silky and smooth. Mold it into a ball
Transfer to a bowl and cover with a damp cloth. Let it rest in a warm spot for 30m to rise
Knead the dough on a floured surface for 1m and reshape it into a ball. Cut it in two equal pieces
Divide the dough into 15g pieces
Shape each piece of dough into a ball
Place 8 dough balls in the mold and let them proof in a warm spot for 1h until they double in size
Lightly spray or brush the dough with milk. Preheat the oven to 210°C
Bake at 210°C for 15m until golden brown
Brush with melted butter to taste. The laadi pav is ready
Pull apart and enjoy!
All-Purpose Flour
250gAll-Purpose Flour
to dustWhite Sugar
32gFresh Yeast
10gMilk
49gMilk
to brushButter
10gMelted Butter
to brushSalt
5gWater
95ml
Equipment
Stand Mixer
Kitchen Scale
Probe Thermometer
Baking Pan