WARM MILK

firstly, in a large bowl take ¾ cup warm milk, 1 tsp sugar and ¾ tsp dry yeast.

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REST - 5 MINUTES

mix well and rest for 5 minutes or until yeast activates

2

YEAST ACTIVATES

yeast activates by turning frothy.

3

MAIDA - 1.5 CUP

now add 1½ cup maida, ½ tsp salt and mix well.

4

KNEAD GENTLY

knead the dough well-adding milk if required.

5

SOFT DOUGH

knead the dough well-adding milk if required.

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BUTTER - 1 TBSP

knead the dough well-adding milk if required.

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SUPER SOFT DOUGH

knead to the super-soft dough by kneading for at least 5 minutes.

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REST - 1 HOUR

tuck the dough, cover and rest for 1-hour.

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PUNCH DOUGH

after an hour dough doubles indicated it is well poofed. now knead the dough again slightly removing air incorporated.

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PERFECT SIZE

after an hour dough doubles indicated it is well poofed. now knead the dough again slightly removing air incorporated.

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PLACE IN GREASED PAN

place the balls into a greased tray (size: 6 inch x 3 inch). place them leaving equal space in between.

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REST - 20 MINUTES

now cover with cling wrap and allow to rest for 20 minutes or until the dough doubles.

13

MILK - BRUSH

further, brush the dough with milk without damaging the balls

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SALT OR SAND - 2 CUP

to bake the pav in cooker or kadai, add 2 cup of salt or sand and level it up

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HEAT - 10 MINUTES

cover and preheat for 10 minutes, giving oven atmosphere

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PLACE IN VESSEL

place the pav tray into the vessel and cook on a medium flame for 30  minutes. you can alternatively, preheat and bake at 180 degree celcius  for 20 minutes, or until the pav turns golden brown from top.

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BUTTER

once the pav is out of the cooker, rub with butter to get a shiny look.

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WET CLOTH

once the pav is out of the cooker, rub with butter to get a shiny look.

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READY TO EAT

finally, enjoy ladi pav in preparing pav bhaji or vada pav.

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