Easy-to-make eggless pavs

Soft, homemade eggless ladi pavs, pull-apart rolls

Have you ever wished you knew an easy recipe for making soft and tasty eggless pavs at home? Well, this could be just the recipe you’ve been looking for. The step-by-step video for this recipe could help you make the tastiest pavs at home. Easily and confidently.

Learn how to bake soft and tender pull-apart rolls without a stand mixer, following the detailed instructions for kneading the bread dough by hand. And even if you don’t have an oven, after watching this video from Pat-a-Cake, you’ll have no trouble baking equally light and tasty eggless ladi pavs on your gas stove at home.

Ingredients

For 9 eggless pavs / pull-apart rolls

2 ¼ cup (270 – 280g) maida or all-purpose flour

1 ¼ tsp instant yeast (1 ¾ tsp active dry yeast)

2 tsp sugar

1 tsp salt

2 ½ + ½ tbsp oil

⅓ cup lukewarm water + approx. 4 tbsp water later

¼ cup lukewarm milk

Some sweetened milk and melted butter

Procedure

1. In a bowl, mix 1/3 cup of lukewarm water and 2 tsps of sugar.
2. Add in 1 ¼ tsps of instant yeast. Cover the bowl and set it aside for a couple of minutes till you get the flour ready.
3. Then transfer 2 ¼ cups of maida to another bowl. Stir in 1 tsp salt, using a whisk to mix the two ingredients and loosen the flour.
4. Next, add 2 ½ tbsps. of oil and ¼ cup lukewarm milk to the yeast mix. Using a wooden spoon, mix everything together.
5. Add the flour to this liquid mix in two parts.
6. Then, add some water a little at a time, approximately 4 tbsp, till you get a slightly sticky dough.
7. Lightly dust a clean work surface with flour and transfer the dough to it.
8. And then, add the remaining ½ tbsp of oil and a tsp or more of flour and work the dough for around 4 minutes, pressing it down and drawing it together and then stretching it and folding it upon itself till the dough is smooth and soft and no longer sticks to your fingers.
9. Shape it into a ball and transfer it back to the earlier bowl after lightly coating the bowl with oil. Drizzle some oil on the dough ball and pat it down slightly. Cover and keep in a warm place to rise till the dough has doubled in size. This could take an hour or so.
10. Sprinkle the risen dough with a little flour and deflate it.
11. Transfer it to a lightly flour-dusted work surface. Pull the edges in and then shape it into a log. Divide this into three parts, and then divide each part into three portions.
12. Shape each of these nine portions into a ball and transfer to a greased and dusted 8″ square pan.
13. Then, put the pan into a large plastic bag or cover it with a kitchen towel and keep it in a warm place till the dough balls double in size. This could take around 45 minutes or more.
14. Bake the rolls in a preheated oven at 190 C (375 F) for 15-17 minutes.
15. Brush the tops of the eggless ladi pavs with melted butter while they’re still warm.

Enjoy!

P.S.: For baking in a kadai/thick-walled vessel on the stove top:

Place a trivet inside the kadai, set a metal plate or flat lid on it, and cover the kadai. Preheat it on medium-high heat for 6-7 minutes. Place the pan with the risen dough balls inside the kadai. Then, bake on medium-high for the first 10 minutes, on low heat for 15-20 minutes till the pavs are pale brown underneath, and for another 5 minutes on medium high till they change colour and become brownish on the top as well. Apply melted butter to the tops while the pavs are still warm. These pavs will be lighter brown in colour as compared to pavs/pull-apart rolls baked in an oven.

Ingredients for 5 eggless pavs / pull-apart rolls

1 ¼ cup (150 – 160g)

¾ tsp instant yeast (1 tsp active dry yeast)

1 ½ tsp sugar

½ tsp salt

1 ½ + ½ tbsp oil

¼ cup lukewarm water + approx. 1 ½ tbsp later

2 ½ tbsp lukewarm milk

Enjoy!