Ladi Paav as it is called in India are soft and spongy dinner rolls or slider bunds served with Indian street food like pav bhaji, dabeli, or with a cup of hot masala chai.
Add water, sugar and yeast 
It will start to froth after 20 minutes 
Add flour , baking soda and salt 
Knead it well 
Cover it with cling wrap 
After 2 -3 hrs when the dough has risen, punch it well again 
Knead it 
Divide it into 10-12 equal pieces 
Roll each piece into a ball 
Place the balls on a plate 
Wrap them with a wet cloth 
Brush the dough with milk and bake 
Ingredients:
Warm milk – 1 cup + 1 tbsp for brushing
Sugar – 2 tsp
Dry yeast – 1 tbsp
Maida / All Purpose flour – 3 cups
Salt – 1/2 tsp
Butter, softened/melted – 2 tbsp and1 tbsp for basting
Baking powder – 1 tsp
Water – 3 tbsp for activating yeast
Preparation:
In a mixing bowl, add water, sugar and dry yeast. Mix it well and let it rest for 15 minutes to 30 minutes. When the yeast is activated and rises up, add 3 cups maida, baking soda and salt. (Sift the baking powder and maida well). Add the milk and knead until the dough turns soft. Then, add the butter and knead the dough until it is soft and pliable.
Cover with cling wrap or wet cloth and rest for 2 hours in a warm place. Then, after 2 hours, when the dough has doubled in size, punch the dough and knead it slightly to remove the incorporated air.
Divide it into 10-12 equal sized balls and place the balls into a greased tray. Place them leaving equal space in between as it may rise during baking.
Brush the dough with milk and cover with cling wrap and allow to rest for 30 minutes or until the dough rises again.
Preheat an oven and bake at 180 degree celsius for 20 minutes, or until the pav turns golden brown from top.
Once the pav is out of the oven, rub with butter to get a shiny look. Cover with a wet cloth and allow to cool completely.
The ladi pav is ready to be served with tea or pav bhaji.
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