📝 About This Recipe
Experience the soul of Mumbai's street food with these authentic Ladi Pav, the essential cloud-like bread component for the iconic Vada Pav. These buns are characterized by their signature 'pull-apart' texture, a golden-brown crust, and a buttery, slightly sweet crumb that perfectly cradles a spicy potato fritter. Mastering this fermented dough is the secret to achieving that professional bakery-style softness that melts in your mouth.
🥗 Ingredients
The Yeast Bloom
- 2.25 teaspoons Active Dry Yeast (or 1 standard packet)
- 1/4 cup Warm Water (temperature should be 105-110°F)
- 1 tablespoon Granulated Sugar (to feed the yeast)
The Dough Base
- 3 cups All-Purpose Flour (sifted; high-protein bread flour also works well)
- 2 tablespoons Milk Powder (adds richness and softness)
- 1 teaspoon Salt (fine sea salt preferred)
- 3/4 cup Warm Milk (whole milk is best)
- 3 tablespoons Unsalted Butter (softened at room temperature)
- 1 tablespoon Vegetable Oil (for greasing the bowl)
The Finish
- 2 tablespoons Milk (for milk wash before baking)
- 1 tablespoon Melted Butter (for brushing immediately after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the sifted flour, milk powder, and salt until well combined.
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3
Make a well in the center of the dry ingredients and pour in the activated yeast mixture and the warm milk.
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4
Mix by hand or with a dough hook on low speed until a shaggy dough forms. If the dough feels too dry, add a teaspoon of milk at a time.
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5
Add the softened butter to the dough. Knead for 10-12 minutes by hand or 7-8 minutes in a mixer until the dough becomes smooth, elastic, and tacky but not sticky.
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6
Perform the 'windowpane test': stretch a small piece of dough; it should be thin enough to see light through it without tearing.
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7
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the risen dough to release excess air. Transfer to a clean surface and divide into 12 equal portions (approx. 55-60g each).
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9
Roll each portion into a tight, smooth ball by tucking the edges under and rolling it against the palm of your hand on the counter.
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10
Grease a 9x13 inch rectangular baking tin. Arrange the dough balls in the tin in a 3x4 grid, ensuring they are slightly touching or very close together to create the 'ladi' (connected) effect.
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11
Cover and let the rolls proof for a second time for 45-60 minutes until they have expanded and are pressing firmly against each other.
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12
Preheat your oven to 375°F (190°C). Gently brush the tops of the risen buns with the 2 tablespoons of milk for a soft, golden crust.
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13
Bake for 20-25 minutes on the middle rack until the tops are a deep golden brown and the buns sound hollow when tapped.
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14
Remove from the oven and immediately brush the hot tops with melted butter. This is the secret to the signature shiny, soft crust.
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15
Let the pav cool in the tin for 5 minutes, then transfer to a wire rack. Cover with a clean kitchen towel while cooling to lock in the moisture and ensure maximum softness.
💡 Chef's Tips
Use a kitchen scale to weigh the dough balls for perfectly even baking. If your kitchen is cold, place the dough in an oven that is turned off but has the light on for a perfect proofing environment. Do not skip the milk powder; it provides the specific tender crumb characteristic of Indian bakery bread. Always brush with butter while the bread is piping hot to prevent the crust from becoming hard or chewy. To reheat, slice the pav and toast briefly with a generous amount of butter on a tawa (griddle).
🍽️ Serving Suggestions
Serve hot, stuffed with a spicy Batata Vada and a generous smear of dry garlic chutney. Pair with a steaming cup of Masala Chai for the quintessential Mumbai experience. Use as a vessel for Keema Ghotala or Misal Pav for a hearty breakfast. Slather with salted butter and jam for a simple, nostalgic afternoon snack. Serve alongside a spicy vegetable curry (Bhaji) for a classic Pav Bhaji meal.