Ladi Pav/Pav Buns Recipe with a detailed step by step photos. These are Homemade buns, which is very famous in Mumbai. It’s a soft & fluffy Indian style bread made with all purpose flour/maida & dry yeast. It can be served with a bhaji or you can also serve it as a sandwich with vada pav/potato vadas.
It is so soft and tasty. You will look forward to make these pav buns again and again. It’s very easy to make. You should make sure that the dough has to be proofed (means doubled in size) very well. Before putting the tray for baking into the oven, do not forget to brush the balls with milk or butter to get a nice color. Make sure you apply butter once it’s immediately out of the oven to ensure it stays soft and does not dry up.
In this post I have used the traditional oven to bake. I would post the pressure cooker method next time once I try it. The key for a soft pav is kneading the dough after it is mixed with yeast you should give a proper kneading for about 10-15 mins and use both your hands. You can also use the bread or atta maker to knead the dough.
Preparation Time: 20 Minutes
Resting Time: 90 – 120 Minutes + 30 Minutes
Baking Time: 20 – 25 Minutes
Serving Size: 9 Buns
|For Activating Yeast:|
|Yeast||1 tsp||3 grams|
|Warm Milk||1/2 Cup||120 ml|
|Sugar||1 tsp||4 grams|
|For Preparing Dough:|
|All purpose Flour/Maida||2 Cups||250 grams|
|Butter (At room temperature)||3 tbsp||45 grams|
|For Brushing the buns:|
|Butter||1 tbsp||14 grams|
Homemade Ladi Pav/Pav Buns Recipe with Step by Step Photos:
- Activating yeast is a very important step in making these buns. In a bowl, add Luke warm milk, sugar, then add yeast mixture to it and mix it well, let it sit for 5 – 10 minutes. Once the yeast gets activated, you can prepare the dough for making the buns.
For Preparing Dough:
- In a large bowl add all purpose flour/maida, butter (softened at room temperature), yeast milk mixture, egg and salt. Combine and mix well to form a soft and a sticky dough. The dough will be very sticky initially compared to other dough preparation. Once it is mixed transfer the dough to work surface and knead for minimum 10 – 15 minutes. Stretch the dough and knead well with both of your hands.
- After kneading transfer the dough to a greased bowl , also apply oil on the top of the dough to prevent from drying. Keep it undisturbed for 90 minutes to 120 minutes or until the dough doubles in size.
- Now transfer the dough to work area and divide it into 9 equal portions. Flatten the ball into and roll it to form a smooth ball and make sure to tuck the dough to prevent from any scars appearing.
- Place the balls into a greased tray, place them leaving equal space in between. Further, brush the dough with some butter. Cover with a cling wrap and allow to rest for 30 minutes or until the dough rises a little again.
- Preheat and bake at 350 degrees Fahrenheit for 20 – 25 minutes, or until the pav turns golden brown on top. Once the pav is out of the oven, rub with butter to get a shiny look and let it cool down for sometime before taking it out of the pan.
- Serve Ladi Pav/Pav Buns immediately or use as required. The pav will stay fresh for 2 days when stored in an air tight container. You can use these buns for popular dishes like Pav Bhaji, stuffed vada pav/potato vadas.
Please do try this recipe and share it with your family and friends! I would love to hear what you think if you try this recipe. Just post a comment in the recipe below. Tag me on Instagram @sweetkaaramcoffee if you make this, or any of my other recipes, I’ll re-share on my stories.
Tips & Notes:
- Make sure to use good quality of yeast to get soft Pav buns.
- Also make sure you use lukewarm milk to activate the yeast.
- If your dough gets harder, you can add some milk and knead the dough to make it softer.
- If you don’t want to use egg, you can use 1 tbsp of butter and 2 – 3 tbsp of milk.
- The pav will stay fresh for 2 days when stored in an air tight container.