Delicious pav buns or Ladi paav as it is known in Mumbai and parts of Maharashtra are really super simple to bake if you keep few points while kneading . Instructions will help you to knead a fantastic dough to bake soft pillowy pav buns for your Vada pav or for pav Bhaaji or Dabeli or Misal pav .

Delicious pav breads baked at home in a grinder using the dough attachment. Believe it or not these are the best pav breads I have baked with bread flour and kneaded in the grinder . Most Indians have this wet grinder which comes with few accessories, one is the handy dough attachment for kneading chapati dough .use it and check for yourself . You too can become baking pro ! Half the battle is won if you have kneaded the dough perfectly, this is perfectly achieved by using the dough attachment .

Totally mess free and worth it esp for seniors and elderly who find hand kneading painful .

Baking instructions: Preheat at 200°C .

Then bake for 20-22 minutes ( varies according to oven )

INGREDIENTS

Activating the Yeast: 3 /4 Cup Warm Milk or water

2 Tsp Sugar or honey ( I used maple syrup as I had some )

2 & 1/2 Tsp Dry Yeast

For Dough:

2 & 1/2 Cups bread flour

4 tbsp milk powder ( optional )

4 tbsp melted butter or oil

4-5 Tbsp milk during kneading

3-4 Tbsp oil ( or softened butter )

Salt as per Taste

Method :

First activate the yeast by adding it to a bowl, add warm water or milk , add honey or sugar . mix well .Set aside .

Next take a bowl or add the flour to the stand mixer if you are using one . here iam giving instructions for knead the dough in a wet grinder as i used one with dough kneading attachment .

start the wet grinder to run it dry, add flours , slowly , add salt, add milk powder, add the yeast mixture .

Allow the grinder to run as you scrape from the sides any dry mixture , notice the flour and wet ingredients will start combine and come together to form a rough ball .

To finish the dough kneading you may need about 4 tbsp milk , make sure the dough is not dry while kneading , if it tends o get dry , add little more milk o make it sticky, as initially you need a sticky dough to work with

add oil or melted butter afer he dough starts coming together and getting a sticky texture , dont add oil or butter before the dough is at least halfway into kneading as it inhibits gluten formation .

remove the dough when it comes together to one smooth ball .

Shape into a smooth ball. place in a greased container, cover and allow to proof till doubled.

After an hour you will notice that dough has doubles, punch it down to flatten, take it o a counter .

Divide he dough into required no of balls to shape into individual pav buns .

Shape each ball by bringing all corners of dough into centre, and tuck inside, roll on he counter or with your palms to make a smooth top .

place these pav buns in a ray , which is to be greased, cover and allow to proof again for about 30 minutes or till the pavbuns looks bigger.

Bake in a preheated oven at 200 C for 20 o 22 minutes or ill done .

smear he breads with melted ghee as soon as you take them out .of the oven .

Turn he baking tray upside down onto the counter to remove the pav buns after easing them out carefully . cover with a damp kitchen tea towel , allow o sit for 10 minutes .

Enjoy delicious pillowy soft pav buns any way you wish .