Homemade eggless pav 🍃

These eggless ladi pavs are surprisingly simple to make and tastes so much better than the store-bought ones. These golden pavs make a perfect meal when paired with bhaji.

• ¾ cup (185 ml) milk warm
• 1 tsp sugar
• ¾ tsp dry yeast
• 1½ cup (220 grams) maida / plain flour
• ½ tsp salt
• 1 tbsp butter room temperature
• milk for brushing
• salt or sand for baking

Instructions

• firstly, in a large bowl take ¾ cup warm milk, 1 tsp sugar and ¾ tsp dry yeast.
• mix well and rest for 5 minutes or until yeast activates.
• yeast activates by turning frothy.
• now add 1½ cup maida, ½ tsp salt and mix well.
• knead the dough well-adding milk if required.
• knead to a smooth and soft dough.
• now add 1 tbsp butter and continue to knead the dough.
• knead to the super-soft dough by kneading for at least 5 minutes.
• tuck the dough, cover and rest for 1-hour.
• after an hour dough doubles indicated it is well poofed.
• now knead the dough again slightly removing air incorporated.
• pinch a small ball sized dough and tuck the dough forming small balls. make sure to tuck the dough to prevent from any scars appearing.
• place the balls into a greased tray (size: 6 inch x 3 inch). place them leaving equal space in between.
• now cover with cling wrap and allow to rest for 20 minutes or until the dough doubles.
• further, brush the dough with milk without damaging the balls.
• Pre heat the oven at 200 degree Celsius and bake it for 15-18 minutes.
• And your pav is ready.