Mixing: 3 minutes at low speed and 5 minutes at medium speed. Add Oil at the end of mixing until evenly distributed. Dough temperature: 25 ⁰C. Bulk fermentation: 10 mins Scale: 30 gms Intermediate Proof: 5 mins Make Up: Roll & place in the greased tray next to each other as in Ladi pav Final fermentation: 35-40 minutes at 35 ⁰C /75 % humidity. Tips: After proofing spray with water and sprinkle with white sesame seeds Baking: Oven temperature: 210⁰C. Baking time: 12-15 minutes. Once out from the Oven, brush with oil for soft crust |
Author: Chef Martin Fernandes
Complexity level:
Healthy whole wheat laadi pavs are the perfect accompaniment for any of your street food cravings. Using whole wheat allows you to maintain nutrition while indulging in your favourtie snacks!
