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 essential ingredients when made fresh and serve with bhaji, vada, Kathiawar cholay, and dal kabab
Basically, the Pakistani version of the bread roll is much similar to
the dinner roll but softer without a crisp texture, I have already shared the pav bread recipe but that wasn’t much
well prepared by me because my oven cheated at the time of baking so per my calculation that wasn’t as good, I have given link above hence there you can check out the 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 the inside, in making kadak bread no 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
How to make kadak Bread?
- This kadak bread is baked like a pav bread, then left outside in a baking dish for at least 5-6 hours or until completely cool
- 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
- Kadak bread is ready
- 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 chutney, kabab, and pav bread this thing is very memorized in my mind
- 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
- Pav is almost like a dinner roll but made with very few simple ingredients, it is actually what a common man in Karachi eats nearly every day for breakfast or a snack
- 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 Indian foods
such as pav
bhaji or vada pav
Some important tips, suggestions, and variations
for the soft and spongy eggless pav bread recipe.
- Firstly, the key to soft pav is the kneading of plain flour dough after it is mixed with yeast.
- Give a proper 10-15 mins of kneading
- You can also use the bread or atta maker to knead the dough. Secondly, once the dough is properly kneaded,
- Allow it to rest for 60 minutes so that raises and gets the shape.
- In addition, once the dough is shaped into balls and transferred to the tray,
- it has to be rested again. finally,
- 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.
- Firstly, use good quality yeast to get super soft pav.
- also, do not compromise on the kneading part, as the gluten needs to be developed for a feature-like texture.
- Additionally, the size of the pav balls will double once rested. so make sure to adjust the size accordingly.
- Pav bread recipe tastes great when prepared with milk and butter
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To prepare this recipe firstly activate the yeast by
combining lukewarm water sugar and dry yeast in the mug or direct 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
Then pour 1 tbsp oil and mix well reserve the second tbsp oil for
use later
Take a large-sized bowl pour the yeast mixture into the bowl, then sift the flour in the same bowl
Add ingredients to the flour, and mix them together with a spatula
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 worry
Keep Continue kneading for another 10 minutes, The dough will absorb all the oil and turn the super soft and
elastic dough
Here you can see in the below picture how dough gets the stretchy texture
Tuck the dough and place it in a bowl, cover it with cling wrap or cloth, And rest for 1-2 hours in a warm place
Allow raising the dough until it doubles in volume
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
Give it to smooth ball-sized shape
Grease the square aluminum tray with butter or line the
butter paper
Place the balls into
a lined tray, Place them leaving equal space in between,
Meanwhile, turn on the oven and preheat it to 200 c for 20-25
minutes, Whisk the egg with milk
Pav bread has reached till brim of the baking tin
Apply egg wash over pav bread with the help of a muslin cloth without damaging the balls
And bake them at 200 C for 20-25 minutes or until turn golden brown from top
Once the pav is out of the oven, Rub it with butter or oil to get a shiny look
Also, cover again 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
Finally, pav bread is ready to serve
You can see inside the look of the bread so spongy and super
soft.
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 essential ingredients
Ingredients:
- 280g, all-purpose flour
- 1 tsp, instant dry yeast
- 1/2 tsp, bread improver
- 3 tbsp, milk powder
- 2 tbsp, oil or butter
- 2 tbsp, sugar
- 1/4 tsp, salt
- 2-3 drops, lemon essence optional
- 125 ml, water lukewarm
How to make the Pav Bread?
- To prepare this recipe firstly activate the yeast by combining lukewarm water sugar and dry yeast in the mug or direct 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
- Then pour 1 tbsp oil and mix well reserve the second tbsp oil for use later
- Note: you can use lukewarm milk then you can skip powdered milk
- Take a large-sized bowl and pour the yeast mixture into the bowl
- Sift the flour in the same bowl
- Add bread improver, milk powder, and salt to the flour
- Mix them together with a spatula
- Keep mixing until the dough is formed
- Transfer to the working surface
- And start kneading the dough with the help of a palm for around 5 minutes
- The dough turns sticky at this stage add lemon essence and the remaining oil
- The dough will seem oily and stick not worry
- Keep Continue kneading for another 10 minutes
- The dough will absorb all the oil and turns into a super soft and 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
- Allow raising the dough until it doubles in volume
- Further, Punch the dough
- Transfer to the working surface, and knead it slightly to remove air incorporated
- Cut the dough into equal portions
- Roughly cut and divide into 9 equal pieces
- Give it to smooth ball-sized shape
- Make sure to tuck the dough to prevent from any scars appearing
- Grease the square aluminum tray with butter or line the butter paper
- You can use a round or any tray of your choice
- Place the balls into a lined tray
- Place them leaving equal space in between
- Now cover it with a kitchen napkin
- And allow resting for 30 minutes or until again double in sized
- Meanwhile, turn on the oven and preheat to 200 c for 20-25 minutes
- Whisk the egg with the milk
- Pav bread has reached till brim of the baking tin
- Apply egg wash over pav bread with the help of a muslin cloth without damaging the balls
- And bake them at 200 C for 20-25 minutes or until turn golden brown from top
- Once the pav is out of the oven,
- Rub with butter or oil to get a shiny look
- Also, cover it again with a kitchen napkin to get a super soft
- Leave them for 10 minutes by covering
- Then transfer to the cool wire rack and allow to cool completely
- Finally, pav bread is ready to serve
- 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
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