These Homemade Ladi Pav and Buns are soft and delicious buns that make a perfect meal when paired with bhaji. Surprisingly easy to make!
Please excuse me for a verrrrrrrrrrrrry long post. Wondering what does Ladi pav means? Pav means bread and ladi means a chunk or block of dough stuck together hence meaning 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 – Homemade Ladi Pav and Buns are hard to resist!!
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 tender pavs. Tested and tried eggless homemade Ladi Pav and Buns recipe.
Now, onto the recipe!
Begin the recipe by activating the yeast. Combine yeast with milk+water+sugar and let it stand for 10-15 minutes till it becomes thick, foamy and bubbly. This proofing procedure shows that yeast is alive and active.
If your yeast fails this step please discard and start all over again. DO NOT proceed with the recipe.
WHY ADD BAKING POWDER?
Baking powder makes the pavs feather light and extremely soft.
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.
Do the poke test – 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.
Once the dough has risen, remove it from the bowl and knead it for another 5- 10 minutes. This step is important for lighter pavs. Dough elasticity and gluten formation are enhanced by kneading.
Divide the dough into equal parts and shape them. Cover and let them rest for 30 minutes to 1 hour.
This will help them rise beautifully (picture above). The secret to soft and fluffy pavs lies in how well they have risen.
Bake Homemade Ladi Pav and Buns in a warm oven till they are evenly brown from top. If you prefer a little darker color, place them closer to the heating element for a few seconds until the top gets darker.
Used the same recipe to make homemade BURGER BUNS. I placed the same dough in a baking sheet and baked the dough for 18 – 20 minutes.
Brush homemade buns with butter and sprinkled white sesame seeds – soft and tender homemade buns are ready to eat.
Once you start making this recipe at home you will stop buying market buns – easiest and tastiest bun recipe ever!! These pavs will melt in your mouth and trust me, they won’t last long around the dinner table – my family devoured these pavs in minutes. 🙂
Nothing can beat freshly made homemade ladi pav and buns – quick, easy and delicious. Enjoy it with Bhaji recipe.
PLEASE SCROLL TO THE BOTTOM OF THE PAGE TO SEE HOW TO MAKE PAV WITHOUT OVEN.
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-
- ✔Well proofed yeast.
- ✔Dough doubled or tripled in size.
- ✔Second rise – pav rolls are well puffed.
- ✔Pavs will be slightly hard when out of the oven – but soft when pressed down. Apply butter and the top will become soft.
Please check out the questions and queries related to this post at the end of this recipe.
If you happen to make these yummy pavs, drop me a line below!