Ladi pav or Dinner Rolls
Edited on 18-July-2021
If you like Indian street food aka chaat, then I am sure you would must have eaten pav bhaji and vada pav.
Both of these items are made quite often as every one at home is very fond of them.
Sharing with you an easy method of making pav at home.
I have used a combination of All Purpose Flour and Whole-wheat Flour. You can use these two in any combination or anyone of the flour by itself. The quantity of liquid used will very slightly.
I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time.
I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 2 tbsp of luke warm water with a pinch of sugar.
The dough should feel very sticky when you start kneading it. Don't be tempted to add more flour, instead use little oil at a time and knead. This way you can incorporate the oil mentioned in the recipe.
Every oven behaves differently so the baking time will vary slightly.
Since each flour absorbs liquid differently, the total quantity of liquid used will vary. The key is that your dough should feel very sticky when you start kneading.
Other Breads you can try
Apf ( maida) 220 gms
Wwf (whole wheat flour) 120 gms
Milk 270 gms
Yeast 1 /2 tsp
Honey 1 tbsp
Salt 1 tsp
Oil 2 tbsp
Water 1 tbsp
In a bowl mix both the flours.
Now slowly add milk and mix to get a shaggy dough.
We aren't kneading the dough right now, just mixing it.
Cover and leave it for 1 1/2 hours.This is called autolyse. This will help in developing gluten better.
Clean the counter top with lemon juice or vinegar.
Tip the dough on it.
Sprinkle yeast and honey.
Now sprinkle salt and start kneading.
If the dough feels tight add one tbsp water at a time.
I used 1 tbsp water.
The dough should feel quite sticky.
Don't be tempted to add more flour, instead use little oil at a time and knead. This way you can incorporate 2 tbsp oil.
Knead for 10-12 minutes
You will find that the dough has become very soft and supple.
Now take a portion of the dough and lightly stretch it to a thin translucent sheath. If the dough tears ,knead for a couple of more minutes else it's ready for proofing.
This is Window Pane test
Now grease a bowl or container.
I prefer a flat bottom pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between an hour to two to double in size depending on the temperature of your kitchen.
Meanwhile grease and dust 9" square tin.
Once the dough has doubled in size, remove it on the counter top.
Very gently knead it for a minute.
Divide the dough into 12 equal pieces.
Each peace will weigh 70 gms approx.
Oil a bowl properly. Keep the dough in the bowl.
Roughly roll them and keep them on a silicon mat .
Cover with a moist cloth and let them rest fot 10 minutes.
Now take one piece, pull lightly from one corner and stick it to the center. Repeat from the remaining corners. This will help to tighten the surface. Now keeping the seem side down, cup it in your palm and roll on the counter to get a neat ball.
Repeat the same with remaining pieces.
Arrange these balls in the pan.
Brush them with oil and cover with a cling film.
Let them double in size. This will take anywhere between 30-45 minutes.
Meanwhile preheat your oven to 190 degrees Celsius.
Before placing the tin in the oven brush the pav with oil and spray water on them.
You can throw some ice cubes on the bottom tray of the oven.
The steam from ice cubes will help in oven spring.
Bake for 30-35 minutes or till they are nice and golden.
Mine were done in 28 minutes.
If you have a bread thermometer , check with that, the internal temperature should read 190-200 degrees Fahrenheit.
Remove them to a wire rack. Brush with oil.
If you want a soft crust cover with moist cloth and let them cool.
Enjoy them with a spicy bhaji or potato vada.