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Ladi Pao is a delicious loaf of Bread and is an Indian Dinner Roll.

It is a staple bread in Maharashtra and gets popularity from Mumbai. Now, Ladi Pao is Loved by every household of India.

I never did imagine, I would be baking Bread or Cakes at home. But with a time of Practice, I started to bake them in a spectacular way!

In Ancient Times, the recipe came from Portugalese and adapted by Mumbai with some Modification and Alteration in the Recipe.

The recipe I shared here, is Eggless.

And trust me, making this bread without eggs has not disappointed me. I am very much happy with the result!!

Please follow the Recipe below and surprise your family members in the dining table.

About the Dough

The Ladi Pao is a little denser in texture than the Traditional Bread.

Addition of Yeast in the Dough yields to soft, fluffy bread.

I made these beautiful Paos with 50-50 All-Purpose Flour and Whole Wheat Flour.

But, in Cafes and Restaurants, even in Vendors of Streets, the Pao used is made up of All-Purpose flour.

Always use fresh Yeast to activate.

Make sure to give time to yeast to proof. Because, if the yeast has not activated before adding to the flour, your Bread will not be airy, fluffy. It will be a hard, dense Pao Ball.

If using, Active Dry Yeast or Instant Yeast, don’t skip Sugar then. Yeast eats on Sugar to Activate.

Making Process

The Dough is Prepared with lukewarm milk, yeast, sugar, salt, and All-purpose flour.

Using the correct proportions of ingredients will lead you to a subtly sweet, fluffy, light Loaf of Bread Rolls.

If you are making in a large batch, then use an Electric Mixer. Otherwise, the use of palm to knead the dough is enough.

Kneading and Letting the Dough to Proof is the key to Making Beautiful loaves of bread.

Kneading is a long and tricky process.

Try to knead the dough, until the dough is soft and sticky (yet, not sticking in the fingers).

Leave the dough to proof in a warm place for an hour or so; depending on the Climate of your Residing Place. If, you are living in some cold region, leave the dough for 2-3 hours or until the dough is double to its size.

Serving Suggestions

Cut the Pao into half. Just apply butter in the Pao halves, toast it and Eat them as Snacks with Masala Tea.

My favourite is toasted Pao with some chilli flakes and oregano sprinkled over it.

The most popular is Mumbai famous street food Pao Bhaji. This Pao Bread makes a Perfect Meal when paired with spicy Bhaji. Before Serving for Pao Bhaji, toast Pao with Butter and a pinch of Pao Bhaji Masala.

The Recipe of Mumbai Special Pao Bhaji is on my blog. Please check them too!!

Step by Step Recipe

Making Pao Dough

Add 100 ml of warm water, a teaspoon of sugar and 2 teaspoons of yeast in a bowl. Stir to mix it. Leave the mixture undisturbed for 15 minutes to become frothy.

Now to add the dry ingredients .i.e. All-Purpose Flour, Whole Wheat Flour and salt, Sieve it over the frothy yeast mixture. And mix gently with your hands. And a crumbly texture will appear.

Add a tablespoon of warm milk to it. Knead with hand to a soft dough. Kneading will take 10 minutes. Add butter to it. And knead again, for 2-3 minutes until the dough is tenderised with the added fat.

Leaving the Pao Dough

Cover the dough and Place it to proof in a warm place. Keep the dough undisturbed for an hour. The leavening time will depend upon the weather condition and quality of yeast used.

The dough has risen to its double. You can compare in the picture.

Punch and Deflate the dough. Place the dough on a clean counter. Cut the dough into equal size. With your hand, roll the dough into a smooth round shape.

Baking the Ladi Pao

Make a round shape of the divided Pao Dough. And Place it in a greased tray with the one-inch distance apart.

Cover the dough and allow it to rise for 30 minutes. The dough balls will increase in size. Brush the top of the Paos with milk.

Preheat an oven at 180 degrees Celsius. Place the tray in a Preheated Oven and let the Pao bake to a golden brown. It will take 20 minutes. Take the Buns out of the Oven and Transfer them to a Cooling Rack. Brush the top of the Pao with Butter and Cover with a Moist Napkin for 10-15 minutes.

Cut the Pao, apply Butter and toast it on a Hot Griddle.

Ladi Pao Recipe

Ladi Pao is a recipe of Pao Bread used in Pao Bhaji. These Eggless Pao Bread is very simple to make at Home. Follow the detailed recipe mentioned here.
Course Breakfast
Cuisine Indian
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 6
Author Pooja Mahto

Ingredients

  • 1.5 cups All-Purpose Flour
  • 1.5 cups Whole Wheat Flour
  • 100 ml Lukewarm water
  • 1 tsp Instant dry yeast
  • 1 tbsp Lukewarm Milk
  • 1 tbsp Sugar
  • 1 tsp salt
  • 80 gm Butter

Instructions

Making Dough

  • Add 100 ml of warm water, a teaspoon of sugar and 2 teaspoons of yeast in a bowl. Stir to mix it. Leave the mixture undisturbed for 15 minutes to become frothy.
  • Add all the dry ingredients .i.e. All-Purpose Flour, Whole Wheat Flour and salt, Sieve it over the frothy yeast mixture. And mix gently with your hands until a crumbly texture appears.
  • Add a tablespoon of warm milk to it. Knead with hand to a soft dough. Kneading will take 10 minutes.
  • Add butter to it. And knead again, for 2-3 minutes until the dough is tenderised with the added fat.

Leaving the Dough to Proof

  • Cover the dough and Place it to proof in a warm place. Keep the dough undisturbed for an hour.
  • The dough has risen to its double.
  • Punch and Deflate the risen dough.
  • Place the dough on a clean counter.
  • Cut the dough into equal size.
  • With your hand, roll the dough into a smooth round shape.

Baking The Ladi Pao

  • Make a round shape of the divided Pao Dough. And Place it in a greased tray with the one-inch distance apart.
  • Cover the dough and allow it to rise for 30 minutes. The dough balls will increase in size.
  • Brush the top of the Paos with milk.
  • Preheat an oven at 180 degrees Celsius.
  • Place the tray in a Preheated Oven and let the Pao bake until the top of Pao becomes, golden brown. It will take 20 minutes.
  • Take the Buns out of the Oven and Transfer them to a Cooling Rack.
  • Brush the top of the Pao with Butter and Cover with a Moist Napkin for 10-15 minutes.
  • While Serving, Cut the Pao, and toast it with Butter on a Hot Griddle.

Notes

I used 50-50 APF and WWF, you can use 100% WWF or 100% APF. Remember, the bread made by WWF is denser than that made by APF. 
The air pockets, softness in the Pao Bread depends on the Quality of Yeast. Make sure, to use good quality of Yeast. I am using BakeKing Yeast for quite a long time. And, I am happy with the results too.
The timing of Proofing depends upon the Climate Condition of your residing Area. So, Please check if the dough has raised, before making Pao Bead.
 

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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