Ladi Pav
- Salt: 10g
- AP Flour: 480g
- Sugar: 15g
- Yeast: 7g / 1 packet
- Milk: 300ml
- Butter: 30g
- Activate yeast with warm milk and sugar.
- Add flour and salt
- Mix to develop gluten.
- Add butter and mix well.
- Boule and let rise until double or retard over night.
- Shape into 16 smaller boules. Cover and let proof for 1h.
- Milk or egg wash.
-
180° preheated 
20 minutes.
- Rub with butter.
- Cover for 5 minutes then remove from tray.