Wheat ladi pav

Name: Wheat ladi pav
Cuisine: Indian
Ingredients: 1/4 cup Maida; 2 cups Wheat flour; 3 tbsp Milk – (Lukewarm); 1 cup + 4 tbsp Water – (Lukewarm); 2 tsp Dry Yeast; 1 tsp Salt – or to taste; 2 tbsp Sugar; 1/2 tbsp Butter; 1/4 cup Milk - for brushing on top; 3 tbsp Oil; other ingredients; 3 tbsp Butter for applying over baked pav

Seema Agarwal @cook_9971331009

delhi

Wheat ladi pav

Seema Agarwal @cook_9971331009

Saved

Ingredients

1/4 cupMaida
2 cupsWheat flour
3 tbspMilk – (Lukewarm)
1 cup + 4 tbspWater – (Lukewarm)
2 tspDry Yeast
1 tspSalt – or to taste
2 tbspSugar
1/2 tbspButter
1/4 cup Milk - for brushing on top
3 tbspOil
otheringredients
3 tbspButter for applying over baked pav

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Steps

1

Combine the sugar, yeast, lukewarm milk and 2 tbsp of lukewarm water in a deep bowl, mix well, cover and keep aside for 10 minutes.
2

Combine the oil and the butter in a bowl, mix well and keep aside.
3

Combine the whole wheat flour, plain flour and salt in a deep bowl and mix well.
4

Add the Activated yeast, mix well and knead into a soft dough using approx. 1 cup + 2 tbsp of warm water.
5

Add the oil-butter mixture and knead again for 3 to 4 minutes. The dough should be smooth
6

Transfer the dough into a greased deep bowl, cover it with a samp muslin cloth and keep aside in a warm place for 1 hour or till it doubles in size.
7

Punch the dough and Knead the dough again for 1 to 2 minutes.
8

Divide the dough into 9 equal portions And Roll each portion of the dough into a smooth round.
9

Place them on a greased baking pan
Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes. They will double in size.
10

Brush the dough with the milk and Bake it in a pre-heated oven at 200°c for 20 minutes.
11

Loosen the edges with the help of a knife. Cool slightly.
12

Once slightly cooled, de-mould it and brush the ladi pav with butter and cover it again with a samp muslin cloth till cool completely.
13

Serve or store in an air-tight container and use as required.
14

Note
Activating yeast till it is foamy is very important before you proceed with the dough. If your yeast is not foamy them please dont continue, the dough wont rise and it will give you a rock hard bun.
The dough which you make before the first rise has to be sticky. This what gives your tender and soft buns.
15

Common Questions about yeast
1)Why my yeast is not getting foamy and activated?
There may be three reason for your yeast not activating.
a)If you add too hot water to yeast, it will kill the yeast.
b)If you add too cold water, then the yeast wont activate.
c)Your yeast may be expired or out of date. Get a fresh packet.
2)How to store yeast?
Always store yeast in a air tight container in freezer.