Pav Recipe- Homemade Ladi Pav

3.67 from 3 votes

Pav or pao are fluffy, soft and delicious Indian dinner rolls or buns introduced by Portuguese in India. These fluffy warm rolls are served as delicious pav bhaji, misal pav, vada pav and various other forms.

It is easy to make pav bread at home and you need few simple ingredients only. Homemade ladi pav are so much fresher, delicious and economical that store bought buns.

Prep Time2 hrs 45 mins

Cook Time20 mins

Total Time3 hrs 5 mins

Course: main

Cuisine: Indian

Keyword: ladi pav, pav, pav recipe

Servings: pav bun

Calories: 94kcal

Author: Harini

Ingredients

3 cups plain flour add 1/4 cup of needed
1 cup water
2 teaspoons instant dry yeast OR 3/4 teaspoon active dry yeast or 1/2 tablespoon fresh yeast
2 teaspoons sugar
3 tablespoons butter soft
warm milk for basting
1 teaspoon Salt

Instructions

Add 3 cups plain flour or all purpose flour or wheat flour, 2 teaspoon instant dry yeast, 2 teaspoon sugar and 1 teaspoon salt into a mixing bowl.
Mix very well. Add 3 tablespoons soft butter and mix well. Slowly add water and start kneading. the dough will be initially sticky but as you knead it will turn soft and supple. You may add the remaining 1/4 cup flour in batches as you knead. Knead well for 10 minutes. You can use a stand mixer with dough hook and knead for 5-6 minutes.
Apply butter liberally on the dough. Place the dough in a bowl, cover and keep aside for 2 hours. Proof the dough in warm place for it to leaven.
Once the bread dough has risen and is doubled in volume, poke the dough with your finger. If the indentation stays as such the dough is ready to use and it is well proofed.
Transfer the dough to the counter again. Knead it again for a minute and divide the dough into 18 small bits Shape each bit into a seamless ball. Place the balls in a greased tin leaving space between them for expanding. Cover with a damp cloth or cling wrap and rest for 20 minutes for second rise.
During the second proofing of the dough preheat the oven at 200 C or 400 F. Once the rolls are proofed give them a milk wash with a basting brush.
Place in the preheated oven and bake the pav for 20-30 minutes. Baking time varies the among the ovens, go by the color change and aroma. The top of the pavs will turn golden brown and hallow on tapping.
Do note that the laadi pav will be appear rough and hard as soon as it is out of oven. Now apply some melted butter al over the with a basting brush. the buns will be very soft and spongy now. On cooling the pav turns light and fluffy.
Serve pav bun warm with any spicy like bhaji or misal or chana masala. You can also use them to make masala pav, pav sandwich recipes.

Notes

How To Make Pav Without Oven?

How to bake a cake or pav without oven is one of the questions that y readers always ask me. So here I am adding brief instructions for baking pav without oven. It is easy and very similar to cooker cake recipe.

To make ladi pav in cooker begin by preheating a pressure cooker base. Add 1 cup sand or salt to the base and place a small plate or the stand that comes with the pressure cooker. Preheat the cooker for 15 minutes.

Place the tin containing proofed buns inside the hot cooker. Close with the lid but do not place the weight valve or gasket. Cook in low flame for 25-30 minutes or until the top tuns golden.

Once baked, brush with melted butter and serve as required.

Nutrition