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# Pav Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 20 min |
| **Cook time** | 20 min |
| **Resting Time** | 2 hr 20 min |
| **Total time** | 40 min |
| **Serves** | 12 pav |
## Ingredients
* 1¼ cup milk *(warm)*
* 2 tsp sugar
* 7 grams dry yeast
* 3 cup (450 grams) maida / plain flour
* ½ tsp salt
* 2 tbsp butter *(softened)*
## Instructions
1. firstly, in a bowl activate the yeast by combining 1 cup milk, 2 tsp sugar and 7 grams dry yeast.
2. add 3 cup maida and ½ tsp salt.
3. knead until the dough turns soft.
4. further, add 2 tbsp butter and knead the dough.
5. cover with cling wrap or cloth and rest for 2 hours in a warm place.
6. further, punch the dough and knead it slightly to remove air incorporated.
7. place the balls into a greased tray. place them leaving equal space in between.
8. further, brush the dough with milk without damaging the balls.
9. now cover with cling wrap and allow to rest for 20 minutes or until the dough reaches the brim of the tray.
10. preheat and bake at 180 degree celcius for 20 minutes, or until the pav turns golden brown from top.
11. once the pav is out of the oven, rub with butter to get a shiny look.
12. also, cover with a wet cloth to get a super soft cloth and allow to cool completely.
13. finally, enjoy ladi pav in preparing pav bhaji.
## Step-by-step
firstly, in a large mixing bowl take 1 cup milk and 2 tsp sugar.
now add 7 grams dry yeast and mix well.
rest in warm place for 5 minutes or until the yeast activates.
further, place a sieve and add 3 cup maida and ½ tsp salt.
sieve the flour making sure there are no lumps.
further, combine the flour and yeast mixture.
add ¼ cup milk and continue to knead.
the dough turns sticky, continue to knead for 10 minutes.
knead until the dough turns soft.
further, add 2 tbsp butter and knead the dough.
now the dough turns oily, do not worry. continue to knead.
the dough will absorb all the oil and turns to super soft dough. tuck the dough and place in a bowl.
cover with cling wrap or cloth and rest for 1-2 hours in a warm place.
allow raising the dough until it doubles in volume.
further, punch the dough and knead it slightly to remove air incorporated.
cut the dough into 12 equal pieces. i have roughly cut and later divided into 12 equal pieces.
grease the rectangle aluminium tray with butter (width: 15 cm, height: 6 cm, length: 17 cm). you can use round or any tray of your choice.
take a ball sized dough and form a smooth ball. make sure to tuck the dough to prevent from any scars appearing.
place the balls into a greased tray. place them leaving equal space in between.
further, brush the dough with milk without damaging the balls.
now cover with cling wrap and allow to rest for 20 minutes or until the dough reaches the brim of the tray.
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 oven, 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](/recipes/easy-mumbai-style-pav-bhaji-recipe).
## Video
## Notes
* firstly, use good quality yeast to get super soft pav.
* also, do not compromise on kneading part, as the gluten needs to be developed for a feature like texture.
* additionally, the size of pav balls will double once rested. so make sure to adjust the size accordingly.
* finally, **ladi pav recipe** tastes great when prepared with milk and butter.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/eggless-ladi-pav-recipe-pav-bread-recipe/](https://hebbarskitchen.com/eggless-ladi-pav-recipe-pav-bread-recipe/)
