Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!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 the healthier version – wheat ladi pavs at home. These ladi pavs are both super healthy and super delicious in every bite! Wheat Ladi Pav Recipe
As an added bonus – these Wheat Ladi Pav Recipe can be fully customized. Simply add Italian seasoning, garlic-herb seasoning or any herb of your liking to the dough and enjoy flavored pavs or buns.
The wheat flour that I used is a combination of wheat flour and flaxmeal. This combination resulted in soft and fluffy pavs. But if you are using regular wheat flour please reduce the flour quantity to 3 cups.
Now on to the recipe!
The preparation of this Wheat Ladi Pav Recipe is very straightforward. Wheat flour mixed with yeast, oil and water creates the most soft and fluffy homemade pavs. Simply follow the instructions below for soft and fluffy pavs.
As stated above, I have used wheat flour with flaxmeal combination but if you are using regular wheat flour than reduce the quantity of flour to 3 cups.
I have kneaded my dough with water but adding buttermilk makes a huge difference.
After the yeast has activated, combine all the ingredients and knead a soft pliable dough. Let the dough sit undisturbed for at least an hour. All the secret lies in the resting time.
The dough will rise even faster if you place the dough bowl in a 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.
After the resting time, if you find the dough 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. 🙁
If you happen to make this recipe, please share your yum pictures with me on Facebook. Would love to see your creation!
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