Ladi Paav Recipe

Ladi Paav Recipe:

Active dry yeast- 2+1/4 tsp
Sugar- 2tbsp
Maida- 2 cups
Melted Butter- 3 tbsp
Salt- 1 tsp
Lukewarm water(100C-105C)- 1 Cup 

Steps:
The very first step is to activate/proof the yeast. Make sure the yeast is fresh and not expired or been kept for very long. Please throw away any yeast that has been opened but not used for over 3 months or so because the dough won't raise otherwise. I did the same mistake and wasted many batches of my effort.

Take warm water in a cup and add sugar and yeast to it and stir well and keep aside covered for 10-15 minutes. You will find that the yeast has become frothy and little bit raised on the top.

Now in a bowl take maida and add melted butter and salt and the proofed yeast water and knead well.
If your dough gets too sticky (like mine went) and unmanageable you can always add a little more flour. The dough should be sticky yet firm and soft. Knead well till 8-10 minutes. This is very important so as to activate gluten in the dough.

Grease a bowl and roll the dough in it. Keep covered with a wet cloth or kitchen towel for about 1.5- 2 hours depending on the weather outside.

After 2 hours you will find that the dough has doubled up in size. It’s time to punch it back again.

Clean your kitchen counter and sprinkle some flour over it and punch your dough again and release all the air. Bring the dough to its normal volume.

Now pinch out balls of dough as you do while making chapatis. Make round balls of the dough approximately the size of a big lemon.
Grease a baking tray or pan and dust it with some flour.

 Place the dough balls in the greased baking tray at a distance of 1 inch. Leave them covered again for 1 hour till they again rise and get connected to each other. Now it’s time for baking.

Preheat the oven at 250C for 10 minutes and bake these for around 8-10 minute or till they get a golden hue on top.

Take them out and place on a wire rack till they are cool if you want to store them. You may have them immediately too. :)