Wheat Ladi Pav Recipe

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5 from 23 votes

Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!

Prep: 15

Cook: 12

Rise Time2 30

Total: 2 57

Course: Breads

Cuisine: Indian

Servings:

Calories: 202kcal

Author: Ruchi

Ingredients

YEAST PREPARATION

2¼ teaspoons Active dry yeast
2½ tablespoons Sugar
¼ cup Lukewarm water

PAV DOUGH – THIS RECIPE YIELDS 12 PAVS

3 cups Whole Wheat Flour Atta
1½ teaspoons Salt
½ cup Oil or Butter
1¼ cups Water OR buttermilk start with 1 cup. If needed slowly add the ¼ cup.
2 tablespoons Butter to brush the top

GARNISH

1 teaspoon Black sesame seeds (optional)

US Customary - Metric

Instructions

Assemble: all the ingredients.
And wheat flour.
In a microwavable bowl, heat water. Water should be LUKEWARM. Take it off the flame and mix in yeast and sugar.
Mix well. Allow it to sit for 5 minutes until it activates and becomes all frothy and bubbly.
Just like this. If yeast is not bubbly, please discard and start over again. Do not proceed without activating the yeast first.
Transfer wheat flour to a large bowl..
Add salt..
Start kneading the dough by slowly pouring in the yeast mixture.
Pour in oil..
Add water and knead a soft, pliable dough. Adjust water accordingly. Depending on the quality of the flour, you may need less or a little more water to knead a smooth, pliable dough.
Cover the dough with a damp cloth and let it rest for 2 hours in a warm place.
The dough will double in size and will become airy and puffy.
Remove the dough from the bowl and knead for 5-10 minutes. This step is important for dough elasticity and gluten formation. If the dough feels sticky dust it with some extra flour and you should be good.
Divide 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 the dough balls 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, take the pavs closer to the top heating element (or broil) and let it sit for 1-2 minutes until top is light brown in color.
While broiling, keep a watchful eye as the pavs can burn easily if left unattended.
Pav may feel hard on to when removed from oven. No worries. Generously brush the top with butter....
And you will end up with soft,fluffy and ready to eat pavs..
Closer look at the wheat pavs..
Enjoy with bhaji recipe.

Notes

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.

5. How to give the pavs a round shape?

Please follow this post for step by step recipe to shape the pav bread. http://www.ruchiskitchen.com/recipe/wheat-ladi-pav-recipe/

5. Why is my Pavs moist at the base?

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-

Nutrition