Cobbled Recipe | Pavé rolls recipe

Ladi Pav Recipe is an egg-free, soft, fluffy and light bread that is commonly used in many Indian street foods, such as vada pav and pav bhaji. Pavé bread, also known as ladi pav, is a detachable bun that is usually cooked in a pan.

Recipe from Ladi Pav

This is the first time I’ve done it, the result is quite stunning. These buns turned out so soft and spongy. I totally loved it. The smell of freshly baked buns fills your house as you bake them. There’s nothing better than making your own bread or rolls.

I actually made vada pav, potato pav, onion pav using this and served it with green chutney and tamarind chutney. They are totally delicious. You could probably stuff anything from chicken filling to vegetable filling in there and enjoy these soft buns.

I actually had one by just spreading green chutney and tamarind chutney and sprinkling garlic chutney on top and I took my first bite, wow it was so good. I would recommend you to try it once.

Whether you’re an experienced baker or a beginner, the tips and techniques shared here will help you easily make fluffy, fluffy dinner rolls at home.

What is Ladi Pav

Pav Buns are one of the main items you need to accompany vada pav or pav bhajji. These soft, fluffy dinner rolls are so tasty with everything. You can also have it alone. They are easily found in supermarkets.

Pav has a simple but interesting history in India. The name “pav” comes from the Portuguese word “Pao” which means bread. When the Portuguese arrived in India, they introduced their cooking methods, and over time, this soft and fluffy bun became a popular part of Indian cuisine. Pav is used to prepare classic dishes like vada pav, pav bhaji and more.

Pav is traditionally made from maida (all-purpose flour), which gives it its soft, light and fluffy texture. Since it is a refined flour, people tend to avoid it and look for healthier alternatives. So, I’m sharing this egg-free wheat cobbler bread recipe.

Although whole wheat flour adds nutritional value, it can sometimes result in denser buns when used alone. To overcome this, a small portion of maida is added in this recipe to improve gluten development and help the cobbler become softer and chewy.

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About the Pav recipe

Making bread is a true art. Understanding the ingredients, how they interact and how the yeast behaves is the key to achieving perfect results. Although it may seem tricky at first, it takes a little patience and a few tries to get it right. Pavé bread dough must be well hydrated, as this is the key to obtaining light, airy and soft buns.

What makes pav special is its soft and slightly sweet texture which goes perfectly with dishes like bhaji, aloo tikki, vada, paneer bhurji or even with butter.

Whether served with a rich Pav Bhaji or as part of a spicy Pav Vada, Pav Rolls deliver the perfect balance of sweetness and flavor in every bite.

Ingredients

• All-purpose flour: It is the main flour used to give structure to bread. When kneaded, it develops gluten and helps create a soft, stretchy dough.
• Yeast : I used dry yeast to make the dough rise. You can also replace it with instant yeast if you prefer. When dry yeast ferments with sugar and milk, it creates air pockets in the dough. This forms a soft, airy and fluffy cobble with a pleasant aroma.
• Butter : The butter adds a rich flavor and sweetness to the cobbler. Use good quality unsalted butter to make the buns soft and tender.
• Sugar : Sugar is used to feed the yeast to help the dough rise better and also added for a gentle sweetness.
• Salt : Salt is an essential seasoning in bread making. Without it, the cobbled bread will taste flat.
• Warm milk: Warm milk helps activate the yeast and also adds richness to the dough. This makes the cobbler creamier and softer than using lukewarm water.

Step by step photos

Yeast activation

1) Let’s start by activating the yeast. Add the sugar to the hot milk.

2) Add the yeast to the lukewarm milk and mix well.

3) Let it sit for 5-10 minutes until it becomes foamy.

Knead the dough

4) Take the flour in a bowl and add salt to it. Mix everything so that the salt is evenly distributed.

5) Now pour the milk in and mix well so that it forms a very soft dough.

6) Pour the melted butter over it and mix well.

7) Knead it until it is soft.

8) Cover it with a damp cloth and let it rest for 1h30 until it doubles in volume.

9)Now the dough until it doubles.

10) Squeeze out the air and knead it once.

11) Now expel the air and divide it into equal portions.

12) Roll it until it is smooth.

13) Take a baking sheet or any baking dish and arrange these balls at regular intervals.

14) Now cover with a damp cloth and let it sit for 30 minutes until it doubles in volume.

15)Now the dough has doubled in volume.

16) Now put it in a preheated oven (200 degrees C/400 degrees F) for 15-20 minutes until the top turns golden brown and cooked.

17) Take it out of the oven and brush it with butter.

18)Remove the cobbled buns and let them cool.

19) serve it with pav bhaji or use it for vada pav or anything.

20) Serve.

Expert advice

Use good quality: The yeast is the heart of the soft pavement. Always use fresh, good quality yeast for best results. If using active dry yeast, proof well before adding it to the dough. If you are using instant yeast, it can be added directly to the flour.

Good kneading: Knead the dough until it becomes soft, smooth and a little stretchy. Proper kneading helps develop gluten, essential for creating light, fluffy rolls.

Divide evenly: Divide the dough into equal portions before shaping it. This ensures that the entire cobbler cooks evenly.

Use butter generously: Brushing the steaks with butter before and after cooking helps keep them soft and moist. It gives the buns a nice shine and enhances the overall flavor.

Pav storage: Store the cobbled rolls in an airtight container to maintain their softness and freshness. They keep well at room temperature for 2 to 3 days. For longer storage, refrigerate them. Warm the rolls or toast with butter before serving for best taste.

Service : These soft and delicious cobbled buns taste best when served hot with bhaji for the classic combination. You can also toast the buns with butter and serve them with vada and green chutney.

FAQs

Q. Why is my paving stone not soft?

This usually happens when the dough is not kneaded enough or when it lacks moisture. Insufficient rising time also prevents the bun from becoming light and fluffy.

Q. How do you know if the dough is sufficiently risen?

The dough should double in volume and be light and puffy. When lightly pressed, it should bounce back slowly. This means the dough is properly risen and ready to bake.

Q. Why didn’t the paving stone rise well?

This may be due to poor proofing or poorly activated yeast. Always use fresh yeast and ensure adequate rise. Let the dough rise in a warm place until doubled in size for better texture.

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Recipe by Ladi Pav | Homemade Pavé Rolls Recipe | Cobbled Recipe

Ladi Pav Recipe is an egg-free, soft, fluffy and light bread that is commonly used in many Indian street foods, such as vada pav and pav bhaji. Pavé bread, also known as ladi pav, is a detachable bun that is usually cooked in a pan.

Preparation time 1 hour hour 30 minutes minutes

Cooking time 30 minutes minutes

1 hour hour

Total duration 3 hours hours

Course Main course

Kitchen Indian, North Indian

Servings 15 buns

Calories 180 kilocalories

Video

Nutrition

Nutrition Facts

Recipe by Ladi Pav | Homemade Pavé Rolls Recipe | Cobbled Recipe

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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