Bread-making can be a little difficult to fit into your average day. While putting the ingredients together and the kneading are easy enough, the rising and the waiting can throw even your best dinner plans off-track if you weren’t paying very close attention.
When I do get a chance, though, usually on weekends, I can’t wait to get some warm, homemade bread going. This past weekend, I decided to try out a recipe I saw a while ago on one of my favorite blogs, One Hot Stove, and which I had been pining to make ever since: Laadi Pav.
Growing up in Bombay, I have great memories of buying fresh laadi pav from the bakery. In Goa, where my Dad now lives, the pav-wallah still comes around every morning tooting his bicycle horn, a large basket of fresh, warm pav balanced on the back. There’s nothing more delightful than tearing into a piece of this amazing bread and dipping it into a warm, spicy curry.
Nupur’s Laadi Pav tasted great, had a beautiful, flaky texture, and what’s more, it called for just two rather than the three rises that many breads need, so even though I started only in the afternoon, it was ready well in time for dinner.
I followed Nupur’s directions to the letter, except that I used transfat-free shortening in place of the tiny amount of butter that the recipe called for.
Thanks very much, Nupur, for an amazing treat.