My long time promised recipe for Eggless Lasdi Pav is here! Soft, fluffy Indian bread made with flour and dry rapid yeast. To be true I was very much impressed with myself when I made these laadi Pav (dinner rolls). I have tried making this recipe a few times and I am sharing all my tips to avoid all the mistakes for the softest Laadi Pav. So wait no further and make these soft buttery Laadi Pav and enjoy with your main dish.
Mix dry ingredients - flour, rapid rise yeast and salt in a bowl.
Add 1 cup of warm milk and knead well till dough is soft.
Then add 2 tbsp of softed butter and the remaining half cup of milk and knead again really well.
Cover with a cling wrap and leave in a warm place for 2 hours. The dough will rise and will double in quantity.
Punch the dough and make 12 equal balls.
Place them in a greased tray with equal space in between them. Brush milk on the balls. Cover with a cling wrap.
Leave the tray for 30 minutes in a warm area.
Bake in a pre heated oven at 350 F for 20 minutes or until the top is brown in color.
When it comes out of the oven, immediately run butter over them and cover it with a damp cloth.
1. Make sure you are kneading the dough really well! The dough has to soft and not stiff.
2. If you are like me who can not knead the dough well, then use a food processor or kitchen aid to knead your dough.
3. It is very important to cover the pav with a damp cloth as soon as you take them out of the oven. This step is going to make the pav really soft.
4. If you are not using rapid yeast, then follow the directions written in the packet to activate the yeast.
Loving it
Loving it’
