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
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!