A healthy recipe for Whole-Wheat Laadi Pav, perfect with vada pav, pav bhaji or misal pav.
Cuisine: Indian Vegetarian, nut-free, Soy-free
Servings: 12 servings
Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth, indicating the yeast is alive and well.
Sift all the flours and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that's smooth but slightly sticky
Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
Now place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.
Punch down the dough and divide into 9 or 12 balls, depending on how large or small you want your pav.
Shape them into a slightly rectangular shape by pulling at the sides of the dough and tucking under on all four sides.
Place the tolls in a rectangular 9 X 13 inch baking dish smeared with oil and lightly floured, or on a cookie sheet, close enough but not touching each other. Let the rolls rise for an hour. They will join at the ends when they have risen, forming a slab, or laadi in Marathi
Preheat the oven to 370 degrees. Place the pav in the oven and bake 23 minutes.
Brush the tops with a little oil, if desired, for a pretty, glossy look.
Remove to a rack and allow the rolls to cool before breaking them off.