Ladi pavs is a popular Mumbai bread that is often paired with batata vada and pav bhaji recipe. After trying out homemade Ladi pavs for years, I have now started making wheat ladi pavs. They are equally tasty and healthy too. Wheat flour mixed with yeast, oil and water creates soft and fluffy homemade pavs. In this recipe I have used all water but adding buttermilk makes a huge difference. I have tried pavs with buttermilk and they turn out great.
Nothing complicated but a simple straight forward recipe. Follow a step by step wheat pav recipe below and make your very own healthy wheat ladi pav at home. All the secret lies in the resting time. After kneading the dough let it sit undisturbed for at least an hour. The dough will rise even faster if you place the dough bowl in a particularly warm corner – for me it was my bright and sunny kitchen window. This will be the initial rise of the dough and after the initial rise you will find the dough all puffed up.
Take it out and if you find it too sticky dust it with some extra flour and divide it into equal parts. Place the rolled/shaped out dough into a greased baking tray, cover with a damp cloth and let it sit for another 30 – 40 minutes. This is the last and final rise and it plays very important role in how the pavs are going to end up. If they rise, we will end up having nice puffy pavs but if they fail to rise, we will have flat and round pavs – like the one in upper left corner.
Bake them for 12- 15 minutes in a preheated oven. If the top is not brown in the desired time, then take the pavs closer to the top heating element and let it sit for 1-2 minutes until the top part of pavs is light brown in color. DO NOT OVERCOOK THEM. Remove and brush them with butter. Enjoy with vada pavor pav bhaji recipe. I have prepared these pavs for a large gathering but you can always reduce the serving size below where it says – CHANGE SERVING SIZE.
In a microwavable bowl, warm up water or buttermilk. sugar. Water should be LUKEWARM and not warm. Take it off the flame and mix in yeast and sugar.
Mix it well and let it sit for 5-10 minutes. See how bubbly and creamy it has become. Wait for another 10 minutes till it becomes all frothy.
Just like this..
Add wheat flour to a large bowl..
Start kneading the dough by slowly pouring in the yeast mixture.
Pour in oil..
And knead a soft pliable dough.
Cover it with a damp cloth and let it rest for 2 hours in a hot place.
The dough will double in size and will become airy and puffy.
Take out the dough and knead it for 5-10 minutes. This step is important for dough elasticity and gluten formation. My dough was a bit sticky so I rolled it in some dry flour and gave it a smooth finish.
Divide it into equal parts and start rolling one end of the dough.
Keep rolling till it forms a round shape.
Give it a smooth finish and make it look like a ball.
Arrange them in a greased baking tray.
Cover it with a wet cloth and let it rise for another 30 minutes to an hour.
All puffed up dough. Preheat oven @ 400 degree F.
Bake for 12 - 15 minutes. If the top is not brown in the desired time, then take the pavs closer to the top heating element and let it sit for 1-2 minutes until top is light brown in color.
All done Wheat pav..
Brush the top with butter..
All shiny and ready to eat pavs..
Closer look at the wheat pavs..
As per one's taste you can sprinkle some sesame seeds on top and enjoy with bhaji recipe.
QUESTIONS AND QUERIES RELATED TO THIS RECIPE-
1.What kind of yeast you use?
I have used dry active yeast for this recipe.
2. What baking tray to be used for baking pavs?
Any oven resistant dish or baking tray is good for baking pavs. You can use glass, baking trays and foil trays.
3. On which rack should I keep my baking tray?
Tray should be kept at the middle rack for brown pavs.
4. Pavs turned hard and no brown color on top?
For softer pavs - Preheat oven for 15- 20 minutes before placing pavs. Bake them for 10-12 minutes. If pavs are not brown in the given time frame, place them closer to the heating element or BROIL for FEW SECONDS until the top browns up and remove them immediately. Overcooking will result in harder pavs.
Once pav bread is out of the oven, remove the pav from the baking tray and allow them to cool down on a wire rack. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation.
6. What is yeat proofing?
After mixing milk, sugar and yeast together let it sit for a while. In 15 minutes it look like a thick creamy paste and in another 5 -10 minutes it will be all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If after 30 - 40 minutes yeast is not bubbly or frothy please discard it and use a fresh packet.
HERE ARE MY RECENT PICTURES OF (MAIDA) PAV BREAD PLACED CLOSER TO THE HEATING ELEMENT-