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.
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!
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. 🙁
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
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
Dhivya says
July 24, 2018 at 9:36 amIf 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.
Ruchi says
July 24, 2018 at 10:32 amDhivya, 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.
Dr mahima Pandit says
December 9, 2018 at 11:09 amHi 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
Ruchi says
December 10, 2018 at 12:54 pmDr. Mahima, this recipe will yield 12 pavs with 3 cups of flour.
Nyakwar says
February 16, 2018 at 2:23 amHi 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 ?
Ruchi says
February 16, 2018 at 4:57 pmThanks 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.
Itisha says
February 11, 2018 at 4:42 amHi 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
Ruchi says
February 11, 2018 at 4:48 pmSure 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!!
Itisha says
January 10, 2018 at 3:18 amHii my yeast mixture was left after kneading dough. I took exact measurements….pls help
Ruchi says
January 10, 2018 at 9:45 amIf you like you can use it to make a second batch of bread.
Soumya says
November 18, 2017 at 5:14 amHi 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 😊
Ruchi says
November 19, 2017 at 9:23 amThanks 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.
khushboo chamaria says
August 29, 2017 at 12:11 amhey ruchi…our savior…
could u please tell me how much would 1 cup be in gms plz..
Ruchi says
August 29, 2017 at 9:04 amThanks 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.
Achu says
July 5, 2017 at 7:58 amhii ….i tried it today…it is so fluffy and soft…thaks a lot…
Ruchi says
July 5, 2017 at 9:50 amThanks Achu for sharing your experience with me.
Glad you liked the recipe. 🙂
Achu says
June 18, 2017 at 7:43 amhii i have one doubt that why the quantity of yeast is too less compared to maida pav?
Ruchi says
June 18, 2017 at 9:49 amAchu, 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.
Achu says
June 18, 2017 at 10:21 amthanks for ur immediate rply. will try again…
Ruchi says
June 18, 2017 at 10:38 amAwesome, thanks!!
Keep me posted. 🙂
Kavita says
May 29, 2017 at 3:42 pmHello! Love your recipe. Is there a way I can do a variation and make Rosemary bread?
Thank you.
Ruchi says
May 30, 2017 at 10:53 pmThanks Kavita! Yes you surely can.
Just add the dry herbs while kneading the dough and you are good to go. Happy Baking!!
manisha srivastava says
April 17, 2017 at 2:56 amWhat will the ratio if I use instant yeast??
Ruchi says
April 17, 2017 at 12:39 pmPlease use 1.5 teaspoon instant yeast as a substitute.
Siddhi says
March 14, 2017 at 3:54 amHi…. 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
Ruchi says
March 14, 2017 at 8:05 amDid your yeast activate? Was it frothy and bubbles were formed?
Priyam says
February 27, 2017 at 12:15 amTrying it now….. will post the results.
Ruchi says
February 27, 2017 at 12:33 pmAwesome. Thanks!
Vidya says
February 18, 2017 at 12:55 amIn 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?
Ruchi says
February 18, 2017 at 9:48 amVidya, 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.
Monika says
January 12, 2017 at 2:27 pmHi ruchi just luv ur recipes…which brand of buttermilk can be use in ds recipe or plz post the recipe of butter milk.
Tia
Ruchi says
January 12, 2017 at 5:44 pmMonika, 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.
surekha battalwar says
November 20, 2016 at 10:09 amHi, can we 100% wheat flour ladi pav without adding maida. Pls reply asap
,
Ruchi says
November 20, 2016 at 4:14 pmYes you can.
jasmine goradia says
September 23, 2016 at 9:32 amI tried this today. Turned out great, it was my first but still had no hitch.
Ruchi says
September 23, 2016 at 11:23 amThanks Jasmine for trying the recipe and sharing your feedback with me. Glad you got great results. 🙂
Rose says
July 19, 2016 at 4:26 amHi,
For 6 cups of flour, u have used only 2tsp yeast…..isn’t less?
Ruchi says
July 19, 2016 at 7:08 amRose, as you can see in the pictures – pav turned out great with 2 teaspoon yeast.
Rizwana says
July 13, 2016 at 2:14 amHi 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
July 14, 2016 at 3:53 amRizwana, 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
SC says
January 21, 2016 at 3:24 amHi
Why is baking powder not used in this recipe. It was used in the recipe fpr pav with maida.
RK says
January 21, 2016 at 8:50 amThanks for stopping by SC!! For wheat pavs, yeast alone was enough to give me great results!!
Julie says
January 17, 2016 at 2:00 pmTried 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.
RK says
January 18, 2016 at 9:41 pmThanks for your lovely feedback Julie. Glad you like the recipe. 🙂
Ritika says
January 9, 2016 at 1:23 amI 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
January 9, 2016 at 9:09 amThanks 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.
Chitra says
January 4, 2016 at 10:23 pmHave 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
RK says
January 5, 2016 at 5:55 pmThanks Chitra, glad to hear that!! Please clarify, does your microwave have convection mode or is it a OTG oven?
Tulsika says
October 7, 2015 at 12:29 amTried 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
October 7, 2015 at 9:01 pmThanks for trying out the recipe Tulsika! Yes, keeping them close to the heating element will give perfectly browned pavs. Glad you liked it.
Rupal says
October 2, 2015 at 2:12 pmYour 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
October 3, 2015 at 7:36 pmThanks for for wonderful feedback Rupal. Because of wheat flour it taste like baked rotis. Glad you tried and were successful at making pavs. 🙂
DEEPALI says
September 22, 2015 at 6:05 amHi…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
September 22, 2015 at 8:00 amThanks 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.
DEEPALI says
September 22, 2015 at 8:42 amYes…will try again…appreciate the quick response 🙂
RK says
September 22, 2015 at 8:46 amYou are welcome dear. Do give it a try again and if you need help, I am here. 🙂
Manju says
September 15, 2015 at 3:23 amLovely receipe
RK says
September 15, 2015 at 7:31 amThanks Manju. Glad you liked it. 🙂
Sobha says
August 14, 2015 at 7:58 pmNice 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!!
RK says
August 16, 2015 at 4:50 pmYou are welcome Sobha! Thanks for stopping by and do give this recipe a try and I sure you are going to like it.
aashi says
August 11, 2015 at 9:55 amHi,
Which brand of yeast do u use? And where can i get in Delhi?
RK says
August 11, 2015 at 10:09 amThanks 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!