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

mix well and rest for 5 minutes or until yeast activates.

yeast activates by turning frothy.

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

knead the dough well-adding milk if required.

knead to a smooth and soft dough.

now add 1 tbsp butter and continue to knead the dough.

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

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

after an hour dough doubles indicated it is well poofed.

now knead the dough again slightly removing air incorporated.

pinch a small ball sized dough and tuck the dough forming small balls. make sure to tuck the dough to prevent from any scars appearing.

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

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

further, brush the dough with milk without damaging the balls.

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

cover and preheat for 10 minutes, giving oven atmosphere.

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.

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

also, cover with a wet cloth to get a super soft cloth and allow to cool completely.

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