Pavs are a staple bread in Mumbai, and they’re everywhere.
The city has its fair share of ladi pavs shops, where you can find a variety of different flavors and types of wholewheat pavs (and buns). There are even restaurants that specialize in this amazing food!
But one thing that you won’t find at these places is the homemade version of wholewheat pav—you have to make them at home! Luckily, this recipe is super easy and simple to follow.
What’s even better about these homemade wheat ladi pavs? They taste just like atta bread those from the shop!
The buttery, flaky, soft, and buttery Mumbai-style pav is a staple of Indian pav snacks. The butter gives it a sweet and savory flavor, and the pinch of salt adds even more flavor and highlights the butter.
This recipe yields the best wholewheat pav your will ever have, and is a great introduction to the style for anyone who loves Indian food. The soft, fluffy, and light texture of the buns is reminiscent of a traditional American burger bun, but the hint of salt makes them a little more unique.
Required Ingredient for making wheat ladi pav
Wholewheat flour: Wholewheat ladi pav is made with wheat flour.
Butter: For optimal results, use low fat content butter of top quality.
For the wholewheat pav recipe, you can use unsalted butter; however, if you choose to use salted butter, be careful to leave out the salt.
Yeast: If you’re using instant yeast, simply combine the dry ingredients.
Dry milk powder: To keep wholewheat pavs, buns, and rolls soft for longer, it does improve the texture and softness of the ladi pav dish.
Process to make Wholewheat Pav :
Warm up a cup of milk. Add the butter to the milk and stir until it melts. Add the sugar and stir. The dry active yeast needs to be activated right now.
Verify the milk mixture’s temperature. The ideal range is 1050F to 1100F. It is the perfect temperature for dry yeast to prove.
If you don’t have a thermometer, make sure the water is hot enough so that you can comfortably dip your finger without getting burned.
After adding the yeast, we whisk the milk mixture and let it sit for 5 to 10 minutes, or until it foams, bubbles, and rises.
Just a brief reminder that many people mistake the appropriate temperature for yeast rising with the ideal temperature for yeast proofing. Yeast rises best between 85 to 950 degrees Fahrenheit, but we need a little bit more heat to activate active dry yeast.
In a sizable bowl or the bowl of a stand mixer, combine all the dry ingredients before beginning the wholewheat pav recipe.
Use two to three swirls to distribute the salt evenly throughout the flour.
The entire yeast mixture should be added to the flour mixture all at once. Now stir the flour until it begins to join together using the back of a wooden spoon or another something with comparable strength.
After that, it’s time to utilise your stand mixer. Start off at one speed for two minutes, then increase it to two for five.
It will take another 7-8 minutes of medium-speed kneading to get the dough to come together smoothly and come away from the bowl.
If you believe that the dough is still clinging to the bottom, you may need to add 1-2 teaspoons of flour toward the end.
You will need a different amount of flour depending on the type of flour you use and the conditions in your kitchen.
Add one teaspoon of flour after removing the dough from the base. It will start to pull away from the bowl’s sides after another two minutes of kneading.
Start to stretch or press the dough forward with the heels of your palms once it has absorbed the fluid. Bring it back and advance once more. Continue scraping and only sprinkle the surface with flour.
After about 15 minutes of vigorous kneading, it will begin to come together and stiffen. But you haven’t arrived yet!
Knead the dough for an additional two to three minutes, or until it turns glossy, soft, and smooth. After poking the dough, it should bounce back into shape.
And treat yourself to something you enjoy. Due to your merit.
Even if a bread maker or stand mixer greatly simplifies our lives, hand-kneaded dough provides a much greater sense of satisfaction.
In an oiled bowl, add the dough . To keep the dough from drying out and to lock in the moisture, lightly brush some oil over the surface. Place the bowl in a warm, wet area and cover it with cling wrap or a dish towel.
My ideal location is in the oven, directly beneath the on oven light, with a pan of hot water set next to it. Give our yeast what it desires! And it seeks a warm, humid environment.
The dough will double in size over the following 45 to 1 hour.
Gently flatten the dough by punching it, then take it out of the bowl, place it on a floured board, and divide it into 9 equal-sized balls.
To ensure that all of the dough balls are the same size, it is preferable to use a scale. or just look at them.
Make sure to make smooth balls, and lock and pinch all of the seams.
Put them in an 8-inch square baking dish that has been parchment paper-lined. Use a round pan or whatever works best for you.
Once the wholewheat pav rises much above the pan, they are ready to bake. I spray them with water, ensuring not to deflate them before popping them into the oven. Temperature 385 0F works best for this recipe. Every oven is different, so adjust accordingly. They would take 15-16 minutes.
Once out, brush them with softened salted butter for that sheen and gloss. Butter also helps to soften the crust and enhances the flavor profile of the buns.
Wholewheat pav is healthy. It offers many of the same benefits as ragi bread and whole-wheat breads usually do – by providing more fiber, protein and carbs than most other varieties of breads available in India
It is simple to make tasty wholewheat pavs at home by following these few easy tips.
