I can’t imagine a vada pav, pav bhaaji or dabeli without a Mumbai Laadi pav. Pav is a Portuguese gift to Mumbai. Pav (Pa-oo) means bread in Portuguese. Laadi means tiled floor. This bread once risen and baked resembles the tiles.
On my every visit to Mumbai, I look forward to eating a good vada pav and butter pav with chai.
Here in USA, it’s hard to find a good Ladi pav. So, I end up making them at home quite often for my kids. The best way to eat a pav is fresh out of an oven lathered with butter.
Pav is made with very few basic ingredients.
Things to consider:
Water should be lukewarm about 100-105F not hot when added with the yeast.
Sugar feeds the yeast.
When yeast is stirred in the warm water, it should be foamy and bubbly on surface of the water after about 5 minutes. You can see the picture below.
If your yeast doesn’t proof. Discard and start over again.
This dough will be sticky, don’t be tempted to add more flour.
Once the dough comes together in a stand mixer, you have to knead the dough for 8-10 minutes to activate the gluten. Do not miss on this important step.
If you don’t have a stand mixer, you can knead the dough by hand.
In the winter months, I place the dough in my oven with the oven lights on. It provides enough heat to help the dough rise.
This bread needs to be baked on high temperature. Set your bake time to 10 minutes in beginning, if needed you can increase your bake time.
Prep time: 15 minutes
Time to rise: 2 hrs
Bake time: 10-11minutes
Total time: 3 hrs
You will need:
For activating yeast:
- 2 tsp of dry active yeast
- 2 tbsp sugar
- 1 cup + 2 tbsp lukewarm water
- 3 cups all purpose flour/ maida
- 11/2 tsp salt
- 1/2 tsp baking powder
- 3 tbsp soften butter
- 1-2 tbsp butter for greasing the tray and blasting
- 1-2 tbsp milk for brushing the pav
How will you proceed:
- Add sugar and yeast to lukewarm water. Mix and keep aside to rise. It will take 5-8 minutes to yeast to proof.
- Add salt and baking powder to the all purpose flour and mix well.
- Add the dry ingredients in stand mixer bowl.
- Once the yeast is proofed add it to the dry ingredients and mix on medium speed.
- Next add softened butter to the ingredients and mix just enough to incorporate it.
- Get the dough on clean work surface and knead the dough. Dough will be sticky in the beginning. Do not be tempted to add extra flour to the dough. Knead the dough pull and fold fashion.
- After 8-10 minutes of kneading you will see dough will be smoother and not sticky.
- Place the dough in a greased bowl, cover and keep aside to rise in a warm place.
- After an hour, the dough should be double in size and airy.
- Knead the dough again for 3-4 minutes and divide it in 12 equal parts. You may weigh the divided dough to be precise.
- Make balls with the dough and place it in the greased tray. Leave some space between the dough.
- Place the tray in a warm place for second rise for an hour. I used my oven’s lights to do this.
- When you see the dough double in size about 60 minutes, brush the tops of the pav with milk.
- Preheat the oven to 450F.
- Place the tray in the oven and bake for 10 to 12 minutes or until you see even brown tops.
- Rest the pav on a cooling rack and blast the tops of pav with butter.
- Enjoy the Pav with bhaaji, butter or chai.