Fluffy Ladi Pav
- In a large bowl, add the lukewarm almond milk, sugar and active dry yeast.
- Combine well and mix until the yeast is dissolved. Keep the bowl in a warm place for the yeast to be activated. This will take about 10 to 12 minutes.
- Once the yeast mixture is bubbly, add the all purpose flour and salt. Mix this dough slightly until a crumbly mixture is formed.
- Transfer the crumbly mixture to a clean surface and knead well for 5 to 6 minutes. Add the olive oil and further knead for 5 minutes.
- Transfer the dough back to the bowl and cover with a towel. Set the bowl in a warm and temperate place for 2 hours for the yeast to work its magic. This process in bread baking is called bulk fermentation.
- Once the dough has tripled in size, transfer it back to a clean surface and flatten the dough. Using the tips of your fingers, make indents in the flat dough and slowly form a log of the dough.
- Portion the dough into equal parts and form rounds of the dough. Place these rounds in a baking tray with baking paper. Repeat this process with the remaining portions.
- Cover the baking tray with a lid and let the yeast further ferment and create the air rockets that we desire. This step in bread baking is called proofing.
- Preheat the oven to 200°C. Once the portions have doubled in size, coat the tops with almond milk and bake the pav in the oven for 12 to 15 minutes.
- Once you achieve a beautiful golden brown color on them, take them out and brush with olive oil.
- Enjoy pav with the traditional pav bhaji or with anything else that requires some soft, airy, fluffy pockets of goodness!
Baking Ingredients & Flavouring