~Laadi Paav~

Posted byvaidehi15Posted inUncategorized

3 cups All purpose flour 

1 tsp baking powder

1 tbsp salt 

2.5 tbsp Sugar (Your paavs will NOT be sweet! but it is imperative for the yeast to rise) 

3 tbsp Butter (very melted) 

3 tbsp Oil + more for coating pans and bowls! 

1 cup Milk 

3 tbsp Milk + 3 tbsp Water 

1 Active dry packet Yeast- or 8 gms of Yeast 

  1. Yeast Prep: 
    1. In a bowl, mix 3 tbsp water and 3 tbsp milk and get the mixture lukewarm (NOT HOT OR IT WILL KILL THE YEAST). I warmed it for 15 seconds max! 
    2. Mix in the yeast in the mixture and then add the sugar,  shake the bowl slightly (NOT WITH a spoon) and cover the mixture and let the yeast froth for about 5-10 minutes in a warm place.
    3. MAKE SURE THE MIXTURE TURNS FROTHY and smells yeast-y. 
  2. In a big mixing bowl, mix in the salt, flour, baking powder.
  3. Once the yeast mixture is done frothing (it should look bubbly and frothy when you lift the lid) add it to the flour, add the melted butter, oil, and 1 cup milk + 3 more tbsp of water. 
  4. THEN knead the dough for 3-4 minutes. A stand mixture would the best option to get a soft dough. At first the dough might seem sticky but once you knead it for a few minutes, the dough should come together well. The dough should be very soft but not sticky (a little softer than the rotli dough). 
  5. Knead the dough with your hands for a minute or so and seal the edges of the dough to seal the air inside the dough. 
  6. Grease up a mixing bowl with some oil (good amount of it) and leave the dough in it to rise. Make sure the bowl is big as the dough should get double your size. The bowl should be covered with a saran wrap or dish which seals the bowl well. 
    1. Tips for rising: (Choose 1)
      1. Use an instant pot on the yogurt setting (set it to less) and set the time on the yogurt setting for 50 minutes. Cover with a glass lid.
      2. You can turn your oven on 200F and then turn it off. Leave the dough in the warm oven to rise for an hour. Don’t open the lid once you let it rise because that will mess up the rising process. ( BEST ONE according to my experiments)
      3. You can let the dough rise in a warm, dark environment away from everything for an hour. 
  7. Once the dough has risen, punch out the air and KNEAD the dough for 3-4 minutes again. (very important step!)
  8. Cut the dough in 9 equal sections and roll it out in small rounds. Make sure you roll out the small dough balls well until they are soft and then fold the edges from all four sides under the bun and arrange the bun in the pan. See below for reference.
  9. Grease a square or round spring form pan with enough oil and arrange the dough balls leaving a little gap in between for the second rise. 
  10. Make sure the pan isn’t too wide or the buns will spread horizontally instead of vertically. Spray a lot of cooking oil in the paavs and coat them in oil. 
  11. Look at the picture below for reference. 
  12. Leave the Paav to rise for another 30-40 minutes. You can rise them for 20 more minutes if they haven’t risen much. (Again put them back in the warm(turned off) oven with a light on! This will proof them well).
  13. Preheat the oven to 375F. 
  14. After the second rise and once the oven is HOT at 375, bake the Paav on the middle rack for 15-20 minutes and then on the top rack for 2-3 minutes to get a golden top!
  15. Once the Paavs have turned golden brown, turn off the oven and coat the baked Paav with LOTS of butter/oil! This is important as it gives them the shine and that soft texture. You can also take them out of the pan and cover with a damp muslin cloth for 5-10 minutes.
  16. Leave them on a cooling rack to cool! Make sure you remove them from the baking pan soon so the Paavs don’t get moist at the bottom because of the heat from the baking pan. 
  17. Once they are cool, Wrap the paavs with saran wrap and store for a couple of days outside. They should stay soft and light for atleast 3-4 days. 

IMPORTANT TIPS: 

  1. MAKE SURE YOU COAT ALL THE PANS VERY WELL WITH OIL TO PREVENT THE PAAVS FROM STICKING TO ANY OF THE PANS. 
  2. TRY TO FOLLOW THESE INSTRUCTIONS TO THE T AS THAT WILL LEAD TO THE PERFECT SOFT PAAVS THAT WILL STAY SOFT FOR DAYS. 
  3. Pan recommendations: 

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