There’s nothing quite like freshly-baked homemade Ladi Pav and Buns. It’s one of the easiest things to bake and looks so elegant and tastes amazingly delicious! These gorgeous and golden pavs make a perfect meal when paired with bhaji. So, if you love super fluffy and soft pavs, then this is THE recipe for you!
Are you wondering what does Ladi pav means?
Pav means bread and ladi means a chunk or block of dough stuck together. Together it signifies a block of bread dough stuck or joined together.
These are close to fabulous Mumbai ladi pavs that are easy to make and are light and fluffy with a good flavor and hearty texture. So consider yourself warned, these Homemade Ladi Pav and Buns are hard to resist!!
Ingredients required to make Homemade Ladi Pav and Buns!
- All-Purpose flour
- Baking Powder
WHY ADD BAKING POWDER to Homemade Ladi Pav and Buns?
Some of you may wonder why add baking powder when there is yeast already present in the recipe? The answer is simple; baking powder makes the pavs feather-light and remarkably soft. I have been using baking powder in my pavs for quite a while now and what I found is that with yeast alone, I couldn’t get that lighter consistency but with the addition of a little baking powder: it changes the whole game. Yeast makes the bread dough to rise, whereas baking powder gives the bread light and fluffy texture!
However, I don’t recommend using the combo of yeast+baking powder in all situations because some bread recipes are better off without baking powder. But if you prefer, a nice light, softer white textured pavs then a teaspoon of baking powder will make a huge difference.
How to make the Mumbai Famous Homemade Ladi Pav and Buns at home?
1) Activate the yeast!
Begin the recipe by activating the yeast. Combine yeast with milk+water+sugar and let it stand for 10-15 minutes until it becomes thick, foamy and bubbly. This proofing procedure shows that yeast is alive and active. If the yeast fails this step ( is not frothy and bubbly) please discard and start all over again. DO NOT proceed with the recipe, as the flat yeast will result in dense and sticky pav.
2) Assemble Yeast with Dry Ingredients!
Combine yeast+dry ingredients and knead a soft, pliable dough. Once the dough is kneaded, cover and set it aside in a warm place to rise. The dough will double in size.
3) Do the poke test!
Poke a finger in the dough, make an indent (or a small hole with your finger) in the dough. If the hole/indent remains and the dough doesn’t bounce back, that means the dough is ready for the next step.
4) Knead the dough!
Once the dough has risen, remove it from the bowl and knead it for another 5- 10 minutes. This step is essential for lighter pavs. Dough elasticity and gluten formation are enhanced by kneading.
5) Time for the second rise!
Divide the dough into equal parts and shape them. Arrange the pavs in a greased tray. Leave plenty of space between each dough ball and provide them some room to spread as they rise. Cover the pavs with a wet towel and set it in a warm place. Let the buns rise for 30 minutes to 1 hour.
6) Select the right baking pan for the pav!
Do you prefer your pavs to be squared and uniformly shaped pull-apart rolls, just like the store-bought ones? Then bake them in a square baking pan. This way you will end up with square-ish soft-sided pull-apart pavs.
7) Time to bake!
Brush the top of the pavs with milk. If you like a brown crust just like the store-bought ones, then you can brush the top with an egg wash. Bake Homemade Ladi Pav and Buns in a preheated oven until they are evenly brown from top. If you prefer a darker shade, place them closer to the heating element for a few seconds until the top gets darker. But keep a watchful eye as they will get burned quickly.
The same recipe can be used to make homemade burger buns!
Instead of using a square pan, place the shaped dough ball on a baking sheet. The only difference, these rolls will not be placed firmly like the pavs; they will be freely arranged on the baking tray. Bake the dough for 18 – 20 minutes. This way, these buns will bake into crispier rolls with an even all around crust. Brush these homemade buns with butter and sprinkled some sesame seeds – soft and tender homemade buns are ready to enjoy!
Important Steps to consider!
Please follow the exact recipe and step by step guide, and you can’t go wrong on this one. This recipe has been tested and tried many times in my kitchen and every time its a winner. Three things to keep in mind for light, fluffy pavs-
- The yeast must be well-proofed and activated.
- The first rise: dough has doubled or tripled in size.
- Knead the dough: do not skip through this step.
- The second rise – pav rolls spread and stick to each other.
- Pavs will be slightly hard when out of the oven but soft when pressed down. Brush the top with butter, and it will become soft.
Once you start making these tested and tried Homemade Ladi Pav and Bun recipe at home you will stop buying the store-bought pavs as they are the easiest and tastiest recipe ever!! These pavs will melt in your mouth and trust me; they won’t last long around the dinner table – my family devours these pavs in minutes with homemade bhaji. 😊
My family has enjoyed homemade pavs for years now, and I hope it becomes your family favorite too. Follow the step by step guide below to your very own homemade light and soft pavs.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
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Homemade Ladi Pav and Buns
PAV DOUGH – THIS RECIPE YIELDS 12 PAVS
- 1 packet Active dry yeast (2-1/4 teaspoon)
- 4 teaspoons Water
- 3 teaspoons Milk
- 2½ teaspoons Sugar
GETTING THE YEAST READY
- Assemble all the ingredients. For few seconds warm up milk, 4 teaspoon water and sugar. This milk and water should be LUKEWARM and not warm. Take it off the flame and mix in the yeast.
- Whisk it well. Please check out the questions and queries related to this post at the end of this recipe.
- Let it sit for 5- 10 minutes. After 10 minutes it will look like a thick creamy paste. In another 5 minutes it will become all foamy and bubbly (frothing may take longer for some). This proofing procedure shows that yeast is alive and active.
- If the yeast is not foamy or bubbly as shown in the pic, please discard the yeast and start again. Do not continue with flat yeast as it will result in dense and sticky pav.
KNEADING THE DOUGH
- In a bowl combine flour with salt and baking powder. Mix it well. Slowly and gradually add water/milk….
- Yeast should be frothy and doubled in size.
- Add yeast. See how thick the yeast is.
- Combine flour and yeast together. Mix in butter and oil.
- Knead the dough for at least 5-10 minutes.
- The dough should be smooth. Not sticky.
- Transfer it to a bowl. Cover the dough with a wet towel.
- And set it in a warm place for at least 1- 2 hours. The dough will double in size. (Mine was doubled in 1 hour but if it is not like this – as shown in pic. please keep it for another 30 minutes). The dough should be like this all airy and puffed up. Poke a finger in the dough and make an indent (or a small hole with your finger) in the dough. If the hole/indent remains and the dough doesn’t bounce back that means the dough is ready for the next step.
- Remove the dough from the bowl, dust it with some flour and start kneading the dough. This step is necessary – if the dough is not kneaded well, pav will turn out dense. Dough elasticity and gluten formation are enhanced by kneading. Well-kneaded, smooth and rounded dough is ready.
- Divide the dough into equal parts -12 PAVS. Keep some distance between the pavs.
- Cover them with a wet towel and set it in a warm place for at least 30 minutes to 1 hour. Lift the wet towel to see them doubled in size. If they are not doubled – let them rise for another 30 minutes. Preheat oven at 400 degrees F.
- They will stick to each other – no worries. Pavs will have some pockets of bubbles on top.
- Brush pavs with milk and… Bake them in a preheated oven (400 degrees F) for 10 -15 minutes or until light brown from the top. It took me 12 minutes to lightly brown the pavs and 2 minutes on BROIL – was closely monitored. The top will be hard but still soft when pressed down.
- Apply butter to the freshly baked pavs and it will soften the top. Beautifully baked pavs are ready.
- Run a butter knife around the edges to loosen up the pavs. Run the knife a couple of times and make sure no sides are attached to the baking pan. This way the pav will toss right out of the baking pan.
- Back side of baked pav. Let the bottom side dry out completely. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation.
- Press on pavs. And they will spring right back into it’s shape.
- They will separate easily. See how airy and fluffy they are. Once you start making this recipe at home you will stop buying market buns – easiest and tastiest bun recipe ever!!
- Using the same recipe you can make homemade buns – baking time will vary 18-20 minutes. Sprinkle them with sesame seeds.
PAV WITHOUT OVEN
- Add sand at the bottom of a pan or pressure cooker. Place a strainer over the sand.
- Place pavs over the strainer…
- Cover it with the lid. Maintain the heat – it should be medium. If using a pressure cooker, then remove the rubber gasket from the lid and close the cooker.
- After 30 minutes of total cooking – well-cooked pavs. Cooking time may vary. Carefully remove them from the pan.
- Let it cool down completely and then run a knife across the pan to loosen the pavs. Flit it over. Brush with melted butter. Enjoy!! Beautifully crusted at the bottom and soft and velvety at the top.