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    Wheat Ladi Pav Recipe

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    Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!Wheat Ladi Pav Recipe

    Wheat Ladi Pav RecipeLadi 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.

    These whole wheat pavs or buns are so moist, wholesome and nutty that you’ll devour them in minutes. And above all they tastes amazingly delicious!
    Wheat Ladi Pav Recipe

    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.Wheat Ladi Pav Recipe

    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. 🙁

    Bake and enjoy with vada pav or pav bhaji recipe. Also check out Homemade Ladi pavs, vada pav recipe.

    If you happen to make this recipe, please share your yum pictures with me on Facebook. Would love to see your creation!

    Cheers!

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    Wheat Ladi Pav Recipe

    Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!
    Print
    4.6 from 10 votes
    Prep Time 3 hours
    Cook Time 12 minutes
    Total Time 3 hours 12 minutes
    Servings 24 PAVS

    Ingredients

    • 6 or 3 cups Whole Wheat Flour (Atta) (please see notes above)
    • 2.5 tablespoon Sugar
    • 2 teaspoon Active dry yeast
    • 2.5 teaspoon Salt
    • 1/2 cup Oil or Butter
    • 2-1/4 cups Water OR buttermilk (Approximately)
    • 2 tablespoon Butter to brush the top
    • 1 teaspoon Black sesame seeds (optional)

    Instructions

    • Assemble all the ingredients.
    • And wheat flour.
    • In a microwavable bowl, heat water. Water should be LUKEWARM. Take it off the flame and mix in yeast and sugar.
    • Mix well. Allow it to sit for 5 minutes until it activates and becomes all frothy and bubbly.
    • Just like this. If yeast is not bubbly, please discard and start over again. Do not proceed without activating the yeast first.
    • Transfer wheat flour to a large bowl..
    • Add salt..
    • Start kneading the dough by slowly pouring in the yeast mixture.
    • Pour in oil..
    • Add water and knead a soft pliable dough. Adjust water accordingly - for me it was 2 and 1/4 cups of water. Depending on the quality of flour you may need less or a little more water to knead a soft pliable dough.
    • Cover the dough with a damp cloth and let it rest for 2 hours in a warm place.
    • The dough will double in size and will become airy and puffy.
    • Remove the dough from the bowl and knead for 5-10 minutes. This step is important for dough elasticity and gluten formation. If the dough feels sticky dust it with some extra flour and you should be good.
    • Divide into equal parts and start rolling one end of the dough.
    • Keep rolling till it forms a round shape.
    • Give it a smooth finish and make it look like a ball.
    • Arrange the dough balls in a greased baking tray.
    • Cover it with a wet cloth and let it rise for another 30 minutes to an hour.
    • All puffed up dough. Preheat oven @ 400 degree F.
    • Bake for 12 - 15 minutes. If the top is not brown in the desired time, take the pavs closer to the top heating element (or broil) and let it sit for 1-2 minutes until top is light brown in color.
    • While broiling, keep a watchful eye as the pavs can burn easily if left unattended.
    • Pav may feel hard on to when removed from oven. No worries. Generously brush the top with butter....
    • And you will end up with soft,fluffy and ready to eat pavs..
    • Closer look at the wheat pavs..
    • 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. https://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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    Comments

    1. If I change the serving size to 12 pavs, the quantity of wheat flour required comes up as 4.5 cups. So if I am using just whole wheat flour(without flaxmeal), should I use 1.5 cups? I am confused.. Please help.

      Reply

      • Dhivya, please use 3 cups of flour and the rest of the ingredients remain the same.
        This recipe will yield 12 pavs with 3 cups of flour.
        FYI, 6 cups of flour yield 24 pavs.

        Reply

      • Hi ruchi. Tried this recipe today. It came out well in terms of browning and baking. My only doubt is I used only 3 cups of wheat flour. No other flour. So it gives me 12 or 24 pavs?. Because I got good pavs but smaller in size. Is it because it don’t rise well or I got measure wrong

        Reply

    2. Hi Ruchi, I made these and they turned out moist and fluffy. Its no surprise as I find that of all bread recipes I have tried only yours seem to work well for me. My only issue however, is that I found the two cups of water to be a bit much and I used about 1 and a quarter cups instead. I also realize that the bread tastes a bit doughy when I microwave it. Would you have any idea why ?

      Reply

      • Thanks for your kind words Nyakwar! Glad to be of help!
        If the bread was allowed to sit in its pan for a long time (after baking), it will taste doughy.

        Reply

    3. Hi Ruchi… I made this recipe today n it was just perfect. I want to know if I can use same recipe to make bread loaf? After dough rises what should I do to make a bread loaf out of it. Pls help asap

      Reply

      • Sure you can.
        After the dough rises, shape dough like a loaf and transfer it to a greased pan. Cover and let it rise for another 30 minutes. Bake for 20-25 minutes or until the top is brown in color. Remove from oven. Brush with butter and enjoy!!

        Reply

    5. Hi Ruchi, these look simply amazing. Could you please give the proportion of wheat flour to flax meal? I have some and would like to try it in this recipe. Thanks 😊

      Reply

      • Thanks Soumya! Since the flour already came mixed with flax seeds therefore I don’t have the exact ratio.
        I flour was speckled with flax seeds so I guess for 3 cups of wheat flour you would need at least 1/2 cup + 1 tablespoon extra of powdered flax seeds. Rest of the recipe and ingredients remain the same.

        Reply

      • Thanks Khushboo!
        Liquid measurement is 1 cup = 250 ml
        Dry measurement is 1 cup (flour) = 125 grams. Sugar measurement is different 1 cup sugar = 200 grams.
        Hope this helps.

        Reply

      • Achu, my flour was the combination of wheat flour and flax meal that’s why it gave me perfect results. Please read the notes above. It’s mentioned in the recipe to adjust the quantity to 3 cups if using regular wheat flour. Hope that answers your query.

        Reply

      • Thanks Kavita! Yes you surely can.
        Just add the dry herbs while kneading the dough and you are good to go. Happy Baking!!

        Reply

    11. Hi…. i liked the recipe and i m trying it today but i have one prob.. after rolling the dough n keeping it for 1 hr dough got stick to the cloth and the paav has not raised much.. i don’t understand what to do now?? pls comment… thanks

      Reply

    13. In maida pav you have used milk and water. Whereas for wheat pav you have suggested buttermilk. Can we use milk for wheat pav as well instead of buttermilk?

      Reply

      • Vidya, use water instead. Have not tried it with milk so can’t comment on the end results.
        In ladi pav (maida pav), I have used water to knead the dough. Milk is only used to activate yeast.

        Reply

    14. Hi ruchi just luv ur recipes…which brand of buttermilk can be use in ds recipe or plz post the recipe of butter milk.
      Tia

      Reply

      • Monika, I have used the local brand (land’o’lakes) buttermilk but any brand would work for this recipe. Buttermilk is a combination of vinegar and milk. For buttermilk – Pour 1.5 cup of milk into a bowl. Add 1 and 1/4 tablespoon vinegar to it. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic. Butter milk is ready.

        Reply

    18. 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?

      Reply

      • 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

        Reply

    20. 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.

      Reply

    21. 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.

      Reply

      • 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.

        Reply

    22. 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

      Reply

    23. 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!|

      Reply

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

        Reply

    24. 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.

      Reply

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

        Reply

    25. 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 !

      Reply

      • 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.

        Reply

    27. 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!!

      Reply

      • 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!

        Reply

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