Eggless Pav Bread Recipe - Yummy Traditional

Eggless Pav Bread Recipe

pav-bread-recipe-with-step-by-step-photos

Eggless Pav Bread | Ladi Pav | How to Make Homemade Pav at Home with step-by-step photos and video.

Eggless Pav is a simple and common street food bread, soft and puffy bread rolls, It is made with plain flour and dry yeast along with some other basic ingredients when made fresh and serve with bhajivada,Kathiawar cholay, and dal kabab

Basically, the Pakistani version of bread roll is much similar to the dinner roll but softer without crisp texture, I have already shared the pav bread recipe but that wasn’t much well prepared by me because my oven cheated by the time of baking so as per my calculation that wasn’t as good, I have given link above hence there you can check out the recipe
                  
pav-bread-recipe


My Latest Video Pav Bread Recipe:


Eggless homemade pav is a type of Pakistani bread roll, they taste best when fresh out of the oven that usually being sold with kabab and choley at the vendor, One is more thing I’d like to tell you all

Those people who are familiar with Karachi, they would have seen in some of the bakeries kadak bread a little hard crust on top and remain soft from inside, in making kadak bread not a hard and fast rule is applied, this bread is similar to pav bread, just the difference between them of hard and soft crust the rest remain soft from inside  
                     
ladi-pav-recipe


How to make kadak Bread?

  1. This kadak bread is baked like a pav bread, then is left outside in a baking dish for at least 5-6 hours or until completely cool
  2. Again is preheated in the oven at 50-60 C for 15 minutes and again bread is baked at a minimum temperature in the oven for an hour
  3. Kadak bread is ready
  4. Also, they would know well of Aram Bagh, at there for several years is being sold kabab chutney with bread so popular food street, when I was growing up then used to go there with my mother and always used to eat therewith lots amount of tangy green chutneykabab, and pav bread this thing is very memorized in my mind  
  5. Likewise, I am also inspired by another Indian food street this is the reason which I have also shared on my blog in my initial posts and mentioned above as well, Let’s we back to the recipe
  6. Pav is almost like a dinner roll but made with very few simple ingredients, it is actually what a common man in Karachi eats almost every day for breakfast or snack
  7. This bread roll isn’t served with any specific dish, each person has their own preference and choice regarding food however this bread becomes most delicious when it is served with kabab chutney or cholay likewise some of the Indian foods such as pav bhaji or vada pav
                                 
pav-bread

Some important tips and suggestions and variations for the soft and spongy eggless pav bread recipe.
  1. Firstly, the key to soft pav is the kneading of plain flour dough after it is mixed with yeast.
  2. Give a proper 10-15 mins of kneading
  3. You can also use the bread or atta maker to knead the dough. Secondly, once the dough is properly kneaded,
  4. Allow it to rest for 60 minutes so that raises and gets the shape.
  5. In addition, once the dough is shaped into balls and transferred to the tray,
  6. it has to be rested again. finally,
  7. Before putting the tray in the baking oven, do not forget to brush the balls with milk, butter, or egg to get a nice color.
  8. Firstly, use good quality yeast to get super soft pav.
  9. also, do not compromise on the kneading part, as the gluten needs to be developed for a feature-like texture.
  10. Additionally, the size of the pav balls will double once rested. so make sure to adjust the size accordingly.
  11.  Pav bread recipe tastes great when prepared with milk and butter

If you have tried this Ladi Pav Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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pav-bread-recipe


To prepare this recipe firstly activate the yeast by combining lukewarm water sugar and dry yeast in the mug or directly bowl stir to mix well and cover with any lid then leave it in a warm place for 10 minutes until bubbling and foamy texture appears on top

                               
actvate-the-yeast-with-warm-water


Then pour 1 tbsp oil and mix well reserve the second tbsp oil for using later
                    
              
milk-oil-with-yeast-mixture


Take a large-sized bowl pour the yeast mixture into the bowl, then sift the flour in the same bowl
                    
sift-the-flour-in-the-same-bowl


Add ingredients to the flour, mix them together with a spatula


mix-the-flour-with-other-ingredients


Keep mixing until the dough is formed, transfer to the working surface and start kneading the dough with the help of the palm for around 5 minutes
The dough turns sticky at this stage add lemon essence and remaining oil, Dough will seem oily and stick not to worry    
              
keep-mixing-until-dough-is-formed


Keep Continue kneading for another 10 minutes, The dough will absorb all the oil and turn the super soft and elastic dough
                  
keep0continue-kneading


Here you can see in the below picture how dough gets the stretchy texture
                      
you-can-see-elastic-dough


Tuck the dough and place it in a bowl, cover with cling wrap or cloth And rest for 1-2 hours in a warm place

                     
let-the-dough-to-rest-for-2-hours


Allow raising the dough until it doubles in volume
                         
allow-raising-the-dough


Further, Punch the dough, Transfer to the working surface, and knead it slightly to remove the air incorporated  

                       

Cut the dough into equal portions, Roughly cut and divide into 9 equal pieces  

                        
cut-the-dough-into-equal-portions



Give it to smooth ball-sized shape

                        
give-it-to-small-shape


Grease the square aluminum tray with butter or line the butter paper

                     
brush-or-line-the-paper


Place the balls into a lined tray, Place them leaving equal space in between, Now cover with a kitchen napkin, and allow resting for 30 minutes or until again double in sized

                  
place-dough-balls-in-baking-tin


Meanwhile, turn on the oven and preheat at 200 c for 20-25 minutes, Whisk the egg with milk

                  
whisk-milk-and-egg
                           

Pav bread has reached till brim of the baking tin
                                 
pav-bread-have-reached-till-brim-of-baking-tin

Apply egg wash over pav bread with the help of a muslin cloth without damaging the balls
                                 
                    
apply-egg-wash-on-bread


And bake them at 200 C for 20-25 minutes or until turn golden brown from top

                 
pav-bread-is-baked


Once the pav is out of the oven, Rub with butter or oil to get a shiny look      

apply-butter-on-top


Also cover gain with a kitchen napkin to get super-soft, leave them for 10 minutes by covering, Then transfer to the cool wire rack and allow to cool completely  

                                        
apply-butter-and-cover-for-10-minutes


Finally, pav bread is ready to serve

                        
pav-bread-is-ready

                    
You can see inside the look of the bread so spongy and super soft. Pav bread also can be served with butter, jam, or tea

               
you-can-see-inside-the-look-of-bread
             




Pav Bread is a simple and common street food bread, soft and puffy bread rolls, It is made with plain flour and dry yeast along with some other basic ingredients

Ingredients:
  1. 280g, all-purpose flour
  2. 1 tsp, instant dry yeast
  3. 1/2 tsp, bread improver
  4. 3 tbsp, milk powder
  5. 2 tbsp, oil or butter
  6. 2 tbsp, sugar
  7. 1/4 tsp, salt
  8. 2-3 drops, lemon essence optional
  9. 125 ml, water lukewarm 
How to make the Pav Bread?
  1. To prepare this recipe firstly activate the yeast by combining lukewarm water sugar and dry yeast in the mug or directly bowl stir to mix well and cover with any lid then leave it in a warm place for 10 minutes until bubbling and foamy texture appears on top
  2. Then pour 1 tbsp oil and mix well reserve the second tbsp oil for use later
  3. Note: you can use lukewarm milk then you can skip powder milk
  4. Take a large-sized bowl and pour the yeast mixture into the bowl
  5. Sift the flour in the same bowl
  6. Add bread improver, milk powder, and salt to the flour
  7. Mix them together with a spatula 
  8. Keep mixing until the dough is formed
  9. Transfer to the working surface
  10. And start kneading the dough with the help of a palm for around 5 minutes
  11. The dough turns sticky at this stage add lemon essence and remaining oil
  12. The dough will seem oily and stick not to worry
  13. Keep Continue kneading for another 10 minutes
  14. The dough will absorb all the oil and turns into a super soft and elastic dough
  15. Tuck the dough and place it in a bowl
  16. Cover with cling wrap or cloth
  17. And rest for 1-2 hours in a warm place
  18. Allow raising the dough until it doubles in volume
  19. Further, Punch the dough
  20. Transfer to the working surface, and knead it slightly to remove air incorporated  
  21. Cut the dough into equal portions
  22. Roughly cut and divide into 9 equal pieces  
  23. Give it to smooth ball-sized shape
  24. Make sure to tuck the dough to prevent from any scars appearing
  25. Grease the square aluminum tray with butter or line the butter paper
  26. You can use round or any tray of your choice
  27. Place the balls into a lined tray
  28. Place them leaving equal space in between
  29. Now cover with a kitchen napkin
  30. And allow resting for 30 minutes or until again double in sized
  31. Meanwhile, turn on the oven and preheat at 200 c for 20-25 minutes
  32. Whisk the egg with milk
  33. Pav bread has reached till brim of the baking tin
  34. Apply egg wash over pav bread with the help of a muslin cloth without damaging the balls
  35. And bake them at 200 C for 20-25 minutes or until turn golden brown from top
  36. Once the pav is out of the oven,
  37. Rub with butter or oil to get a shiny look
  38. Also, cover gain with a kitchen napkin to get a super soft
  39. Leave them for 10 minutes by covering
  40. Then transfer to the cool wire rack and allow to cool completely  
  41. Finally, pav bread is ready to serve
  42. You can see inside the look of the bread so spongy and super soft
  43. Pav bread also can be served with butter, jam, or tea
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