Wheat Ladi Pav Recipe

Wheat Ladi Pav Recipe

Ladi pavs is a popular Mumbai bread that is often paired with batata vada and pav bhaji recipe. After trying out homemade Ladi pavs for years, I have now started making wheat ladi pavs. They are equally tasty and healthy too. Wheat flour mixed with yeast, oil and water creates soft and fluffy homemade pavs. In this recipe I have used all water but adding buttermilk makes a huge difference. I have tried pavs with buttermilk and they turn out great.

Nothing complicated but a simple straight forward recipe. Follow a step by step wheat pav recipe below and make your very own healthy wheat ladi pav at home. All the secret lies in the resting time. After kneading the dough let it sit undisturbed for at least an hour. The dough will rise even faster if you place the dough bowl in a particularly warm corner – for me it was my bright and sunny kitchen window. This will be the initial rise of the dough and after the initial rise you will find the dough all puffed up.

Wheat Ladi Pav Recipe

Take it out and if you find it too sticky dust it with some extra flour and divide it into equal parts. Place the rolled/shaped out dough into a greased baking tray, cover with a damp cloth and let it sit for another 30 – 40 minutes. This is the last and final rise and it plays very important role in how the pavs are going to end up. If they rise, we will end up having nice puffy pavs but if they fail to rise, we will have flat and round pavs – like the one in upper left corner. 

Bake them for 12- 15 minutes in a preheated oven. If the top is not brown in the desired time, then take the pavs closer to the top heating element and let it sit for 1-2 minutes until the top part of pavs is light brown in color. DO NOT OVERCOOK THEM. Remove and brush them with butter. Enjoy with vada pav or pav bhaji recipe. I have prepared these pavs for a large gathering but you can always reduce the serving size below where it says  – CHANGE SERVING SIZE.

Also check out Homemade Ladi pavs, vada pav recipeWheat Ladi Pav Recipe

Wheat Ladi Pav Recipe
Votes: 6
Rating: 5
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Rate this recipe!
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Enjoy homemade step by step feather soft eggless wheat Laadi/ladi pav recipe.
Servings Prep Time
24 PAVS 3 HOURS
Cook Time
12-15 MINUTES
Servings Prep Time
24 PAVS 3 HOURS
Cook Time
12-15 MINUTES
Wheat Ladi Pav Recipe
Votes: 6
Rating: 5
You:
Rate this recipe!
Print Recipe
Enjoy homemade step by step feather soft eggless wheat Laadi/ladi pav recipe.
Servings Prep Time
24 PAVS 3 HOURS
Cook Time
12-15 MINUTES
Servings Prep Time
24 PAVS 3 HOURS
Cook Time
12-15 MINUTES
INGREDIENTS
  • 6 cup Wheat Flour (Atta)
  • 2.5 tablespoon Sugar
  • 2 teaspoon Active dry yeast
  • 2.5 teaspoon Salt
  • 1/2 cup Oil or Butter
  • 2-1/4 cup Water OR buttermilk (Approximately)
  • 2 tablespoon Butter to brush the top
  • 1 teaspoon Black sesame seeds (optional)
CHANGE SERVING SIZE: PAVS
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. And wheat flour.
  3. In a microwavable bowl, warm up water or buttermilk. sugar. Water should be LUKEWARM and not warm. Take it off the flame and mix in yeast and sugar.
  4. Mix it well and let it sit for 5-10 minutes. See how bubbly and creamy it has become. Wait for another 10 minutes till it becomes all frothy.
  5. Just like this..
  6. Add wheat flour to a large bowl..
  7. Add sugar..
  8. Add salt..
  9. Start kneading the dough by slowly pouring in the yeast mixture.
  10. Pour in oil..
  11. And knead a soft pliable dough.
  12. Cover it with a damp cloth and let it rest for 2 hours in a hot place.
  13. The dough will double in size and will become airy and puffy.
  14. Take out the dough and knead it for 5-10 minutes. This step is important for dough elasticity and gluten formation. My dough was a bit sticky so I rolled it in some dry flour and gave it a smooth finish.
  15. Divide it into equal parts and start rolling one end of the dough.
  16. Keep rolling till it forms a round shape.
  17. Give it a smooth finish and make it look like a ball.
  18. Arrange them in a greased baking tray.
  19. Cover it with a wet cloth and let it rise for another 30 minutes to an hour.
  20. All puffed up dough. Preheat oven @ 400 degree F.
  21. Bake for 12 - 15 minutes. If the top is not brown in the desired time, then take the pavs closer to the top heating element and let it sit for 1-2 minutes until top is light brown in color.
  22. All done Wheat pav..
  23. Brush the top with butter..
  24. All shiny and ready to eat pavs..
  25. Closer look at the wheat pavs..
  26. As per one's taste you can sprinkle some sesame seeds on top and enjoy with bhaji recipe.
Recipe Notes

QUESTIONS AND QUERIES RELATED TO THIS RECIPE -

1.What kind of yeast you use?

I have used dry active yeast for this recipe.

2. What baking tray to be used for baking pavs?

Any oven resistant dish or baking tray is good for baking pavs. You can use glass, baking trays and foil trays.

3. On which rack should I keep my baking tray?

Tray should be kept at the middle rack for brown pavs.

4. Pavs turned hard and no brown color on top?

For softer pavs - Preheat oven for 15- 20 minutes before placing pavs. Bake them for 10-12 minutes. If pavs are not brown in the given time frame, place them closer to the heating element or BROIL for FEW SECONDS until the top browns up and remove them immediately. Overcooking will result in harder pavs.

5. How to give the pavs a round shape?

Please follow this post for step by step recipe to shape the pav bread. http://www.ruchiskitchen.com/recipe/wheat-ladi-pav-recipe/

5. Why is my Pavs moist at the base? 

Once pav bread is out of the oven, remove the pav from the baking tray and allow them to cool down on a wire rack. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation.

6. What is yeat proofing?

After mixing milk, sugar and yeast together let it sit for a while. In 15 minutes it look like a thick creamy paste and in another 5 -10 minutes it will be all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If after 30 - 40 minutes yeast is not bubbly or frothy please discard it and use a fresh packet.

HERE ARE MY RECENT PICTURES OF (MAIDA) PAV BREAD PLACED CLOSER TO THE HEATING ELEMENT- 

pav-bread-recipe-1pav-bread-recipe-2pav-bread-recipe-4

 

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30 Responses

  1. surekha battalwar says:

    Hi, can we 100% wheat flour ladi pav without adding maida. Pls reply asap
    ,

  2. jasmine goradia says:

    I tried this today. Turned out great, it was my first but still had no hitch.

  3. Rose says:

    Hi,

    For 6 cups of flour, u have used only 2tsp yeast…..isn’t less?

  4. Rizwana says:

    Hi Ruchika – I tried Maida pav in my Halogen oven… within 10 minutes they turned brown but inside the dough was still sticky and uncooked. I had to throw them 🙁 Can you please guide me how to bake Pav in Halogen Oven?

    • Ruchi says:

      Rizwana, this recipe is made in a conventional oven. From what I know you need to lower the cooking temperature at least 20 to 40 degrees Celsius for a halogen oven. Please refer to the appliance user manual for more details.

      Thanks!
      Ruchi

  5. SC says:

    Hi

    Why is baking powder not used in this recipe. It was used in the recipe fpr pav with maida.

  6. Julie says:

    Tried and am so so happy with the results. Very soft pavs. Will try the other one for sure but these were truly yummy and soft.

  7. Ritika says:

    I followed your recipe and I think one step that you have to alter is that for yeast proofing you have to mix it with warm water and Sugar both. You have just mentioned to add this to warm water only. Yeast will not activate until you add Sugar to it. Although following your recipe, the dough has doubled lets see how the pav turns out to be. Another thing to note is that for wheat Pav, you have to keep it more than 20 mins in MW using conv mode. I used approx 27 mins.

    • RK says:

      Thanks for pointing that out.. fixed that. 🙂 Totally agree without sugar yeast will not proof. For me wheat pavs were baked in 13 minutes. I have no experience with microwave convection oven so can’t comment on that. Will wait for your baked results.

  8. Chitra says:

    Have heard a lot about ur culinary skills and hence visited the website today for the 1st time. Will try the Ladies Pav recipe. Could u guide me I’m case I have a microwave which can be used in OTG mode also is it advisable to make pav on this. ..and if Yes at what temp

  9. Tulsika says:

    Tried this recipe of yours and got perfect pavs. Read your post word by word followed your tips and got light brown color of my pavs, finally broiled them for 4 seconds and they were brown as a bread. Saved as a favorite, I love your blog!|

    • RK says:

      Thanks for trying out the recipe Tulsika! Yes, keeping them close to the heating element will give perfectly browned pavs. Glad you liked it.

  10. Rupal says:

    Your blog is my savior. I have learned so much from you. After repetitive failures was scared to try pavs. Followed your exact recipe and my pavs came out really really good….thanks Ruchi you saved me from throwing everything in the bin. It taste more like a baked fluffy bun shaped roti… but its perfect and gud.

    • RK says:

      Thanks for for wonderful feedback Rupal. Because of wheat flour it taste like baked rotis. Glad you tried and were successful at making pavs. 🙂

  11. DEEPALI says:

    Hi…thanks for sharing the recipe…i tried baking the same in a convection mode, but d pav was soft and uncooked at the base….any idea why that would have happened ? To ‘dry up’ the moist base, i turned the pavs over and microwaved for 1 min….this led to hard pavs !

    • RK says:

      Thanks for trying out the recipe Deepali.
      Pavs uncooked at the base – There are couple of reasons for that. 1. Preheat the oven well before baking, this will yield great results. 2.If the tray was kept away from the bottom heating rack then it will result in uncooked base.
      Moist base – Once they are out from the oven, remove the pav from the baking tray and allow them to cool down on a wire rack. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation. To dry up the moist base, place the pav upside down and let it air dry. Overcooking of pavs will result in harder pavs. I hope I have answered all your questions.

  12. Manju says:

    Lovely receipe

  13. Sobha says:

    Nice recipe. Will try out the healthy version. I have read at website switch maida with wheat flour but never knew how to do so. Thank you for providing the insight. Exploring your blog!!

  14. aashi says:

    Hi,
    Which brand of yeast do u use? And where can i get in Delhi?

    • RK says:

      Thanks for stopping by Aashi. I have used the dry active yeast in my recipe and it is readily available in all departmental stores. Hope that helps!

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