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pav recipe | ladi pav recipe | how to make mumbai ladi pav recipe

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ladi pav recipe – step by step recipe to make soft and light mumbai ladi pav bread at home.

pav or pao is basically a small loaf of bread, introduced by the portuguese in india. commercially, pavs are always made with maida or all purpose flour. at home we can make these small bread rolls with whole wheat flour or other flours. i have made pavs with 100% whole wheat flour too. but unlike bread, the texture has denseness and a bit of chewiness.

there is a recipe of pav posted made with 50-50 % of both maida (all purpose flour) and atta (whole wheat flour). this 50-50% recipe also yields a soft textured pav. you can also check ladi pav recipe in pressure cooker.

the mumbai pav recipe in this post is made with 100% maida (all purpose flour). i make these light bread rolls once in a while, when the family demands and they get bored of whole wheat bread and chapatis.

i have developed this pav buns recipe over a period of time to get the best results. the recipe method makes use of the sponge or poolish method for leavening and the result is very soft & spongy pav. i added instant yeast to the recipe. however, fresh yeast or dry active yeast can also be added.

to get the aroma and taste like that of the pav buns made in the bakeries, its advisable to use fresh yeast. the proportions of all three are mentioned in the recipe details.

usually i make pavs to be served with pav bhaji or misal pav or masala pav or vada pav or samosa pav or pav sandwich. i never buy pavs from outside. i hope the step by step pics help you to make excellent homemade pavs.

if you are looking for similar recipes then do check easy puff pastry, naan recipe with yeast and veggie pizza recipe.

pao or pav recipe below:

4.39 from 26 votes
pav recipe | ladi pav recipe | pav buns recipe
prep time
1 hr 30 mins
cook time
25 mins
total time
1 hr 55 mins

bombay ladi pav recipe - soft, light indian bread rolls

course: snacks
cuisine: indian
servings: 8 to 10 pavs
calories: 213 kcal
author: dassana
ingredients (1 cup = 250 ml)
  • 3 to 3.5 cups all purpose flour (maida) - i added 3.25 cups flour
  • 2 tablespoon oil or softened butter
  • 1.5 to 2 teaspoon instant yeast Or ½ to ¾ tablespoon dry active yeast Or 1 to 1.5 tablespoon fresh yeast
  • 2 teaspoon sugar
  • 1 teaspoon salt or as required
  • 1 cup warm water or add as required
  • some milk for brushing
how to make recipe
making dough for pav recipe:
  1. in a bowl take 1 cup of all purpose flour, yeast, sugar.
  2. add 1 cup water. stir or whisk to make a smooth thick batter.
  3. cover and keep the bowl for 30 to 40 minutes till you see a bubbly and frothy layer on the top. the batter would also have risen.
  4. add oil, salt and 1 cup flour. mix with a spoon or spatula.

  5. add 1 cup flour again. mix and then begin to knead.

  6. if the dough appears sticky then you can about 1/4 to 1/2 cup flour. the proportion of water to be added, depends on the quality of the flour. overall i added 3.25 cups flour and 1 cup water.
  7. knead very well to a smooth pliable dough. spread oil or butter all over the dough.
  8. cover the bowl with a lid or a kitchen cotton napkin and keep the bread to leaven for 20 to 25 minutes. the leavening time depends on the type of yeast used. for instant and fresh yeast, 20 to 25 minutes of the first rise is enough. for dry active yeast, you will have to keep for about 45 minutes to 1 hour or more.
  9. once the pav dough has risen & doubled, then gently punch and deflate the dough and form a log.

  10. slice the log into equal sizes. take each slice and roll between your palms to get a smooth round roll.
  11. make rolls this way and place them in a greased tray keeping 1 inch space between all of them. cover and allow the second rise for 25 to 30 minutes. the small loaves would increase in size.
baking ladi pav:
  1. just before 15 minutes you bake the pav, preheat the oven at 200 degrees celsius. for a regular oven, heat both the top and bottom elements. for a microwave oven with convection mode, preheat for 15 minutes at 180 degrees.
  2. then brush the pavs buns with some milk. this gives a golden color to laadi pav.
  3. place the baking tray in the center rack in a preheated oven at 200 degrees celsius for 25 to 30 mins or till the tops turn golden and the pavs sound hollow on tapping. for baking in the microwave oven at convection mode, bake at 180 degrees celsius.
  4. remove them from the tray and place on a wired rack or tray, so that they don't become softened and moist from the bottom due to heat condensation.
  5. brush melted butter or spread softened butter on top of the pavs. this is an optional step.
  6. serve the pavs warm or at room temperature with any curry, vegetable dish or just as plain bun maska pav (buttered rolls) served with masala chai.
recipe notes

tips for making mumbai pav recipe:

  1. if the dough become sticky then add some flour and if the dough looks dry, then add some water.
  2. if the top surface of the bread browns quickly than place aluminum foil or butter paper on the top. this will avoid further browning.
  3. instead of kneading with hands, you can also knead the dough in a food processor or in an electric mixer with paddle attachment.

this approximate nutrition info is per pav:

Nutrition Facts
pav recipe | ladi pav recipe | pav buns recipe
Amount Per Serving
Calories 213 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 294mg 12%
Potassium 71mg 2%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g 10%
Calcium 0.8%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.


how to make mumbai ladi pav recipe:

1. in a bowl take 1 cup of all purpose flour, yeast and sugar.

2. add 1 cup warm water.

3. stir or whisk to make a smooth thick batter.

4. cover and keep the bowl for 30 to 40 minutes till you see a bubbly & frothy mixture. the batter would also have risen. the below pic shows the consistency. this is the sponge starter.

5. add oil, salt and 1 cup flour.

6. mix with a spoon or spatula.

7. add 1 cup flour again.

8. mix and then begin to knead. if the dough appears sticky then you can add about ¼ to ½ cup flour. the proportion of water to be added depends on the quality of the flour. overall i added 3.25 cups flour and 1 cup water.

9. knead to a smooth pliable dough.

10. spread oil or butter all over the dough. cover the bowl with a kitchen cotton napkin or a lid and keep the bread to leaven for 20 to 25 minutes. the leavening time depends on the type of yeast used & the temperature conditions. for instant and fresh yeast, 20 to 25 minutes of the first rise is enough. for dry active yeast, you will have to keep for about 45 minutes to 1 hour or more.

11. the risen & doubled pav dough.

12. gently punch and deflate the dough and form a log.

13. slice the log into equal sizes.

14. take each slice and roll between your palms to get a smooth round roll.

15. make rolls this way and place them in a greased tray keeping 1 inch space between all of them. cover and allow the second rise for 25 to 30 minutes. the small loaves would increase in size.

16. then brush the pavs buns with some milk. this gives a golden color to laadi pav.

17. place the baking tray with the pavs in a preheated oven at 200 degrees celsius for 25 to 30 mins or till the tops turn golden and the pavs sound hollow on tapping.

18. remove the pav buns from the tray and place on a wired rack or tray, so that they don’t become softened and moist from the bottom due to heat condensation. brush melted butter or spread softened butter on top of the pavs for a glaze. this is an optional step.

19. serve the pavs warm or at room temperature with any curry like usal or vegetable dish or just as plain bun maska pav (buttered rolls) served with masala chai. you can also use these pavs to make mumbai street food snacks like pav sandwich or pav bhaji or kutchi dabeli or misal pav or paneer pav bhaji or vada pav.




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This post was last modified on April 14, 2018, 7:53 pm

    Categories Bread RecipesIndian Street FoodVegan Recipes

View Comments (143)

  • hi,The recipe was good as well as pictorial demonstrations. My outer crust was hard as compared to inside of pav. Do I've to knead the dough for 5-7 minutes ( when the dough is risen and doubled) or do I've to reduce the baking time to 20 min. because in 20 min. my buns started to brown. And one more request could you please share the recipe of multigrain bread.

    • the pav got baked for a some more time. oven temperatures differ in various makes and models. so the timing will be different for each oven. you just have to knead the dough lightly after the second rise. just for a minute. yes please reduce the time to 20 minutes. the test is that when tapped, the pav buns should sound hollow. this means that they are done. also keep both the heating elements on if you are using OTG. and do not keep the pav tray/pan close to the top heating rod. then the crust will get too browned and hard.

      • thank you for the valueable advice .you advised me to keep both the heating elements on in the case of otg. I'm using 35l of Bajaj Majesty otg (newly bought) and I'm getting grill, warm, toast, bake, roti options in that otg .I'm doing breads and cakes on bake mode where only bottom heating rod is on. shall I use toast option.

        • if your oven refers to toast option as heating both the top and bottom heating elements on, then yes, use the toast option. in my oven i do not have so many options. just the bake and grill mode.

  • Dassana the yeast i used for all my recipes is (brand angels) dry instant yeast, so am a bit confused with what kind of yeast it is (instant yeast, dry active yeast, it looks like kuskus). All this while i took the proportion of dry active yeast mentioned in recipes. Please guide me Dassana. Thks!

    • hi mohini, instant yeast need not be activated in warm water. they are added directly to the dough. whereas dry active yeast needs to be activated. fresh yeast is what is used in bakeries. fresh yeast also needs to be activated in warm water.
      when switching dry active yeast for instant yeast, the amount becomes a bit more for dry active yeast. eg 1 tsp instant yeast = 1.5 tsp of active dry yeast. for small amount like 1 tsp it does not make much difference, but for more amounts of yeast, it better to convert and then add. you can use this conversion table while switching - http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

  • Hi Dassana..tried this receipe today came out well.but I have an issue seems like same for baking.i cook in convection microwave .but whenever I do baking my top of bread or cake gets brown n even hard .its not whn I cook for longer time also when it's just 15 20 min.i tried putting aluminium foil but no effect ..what can be the reason. N if I took bread early its undone..kindly suggest

    • hi avita, in convection baking the heating is from the top. as a result the top of breads or cakes get browned faster. i used to experience this in my microwave oven. so when baking in a microwave reduce the temperature to -10 to -20 degrees for any recipe that has been baked in a regular oven or OTG. also cover after 10 minutes. when baking bread and cakes both, i used to cover the tops with aluminium foil after 10 to 15 minutes of baking.

  • Hi Dassana tryd this pav today since ws mkg pav bhaji, but i dont knw why the pav didnt brown on top it was white on top, inside was soft, even base got baked properly(overall ws bit hard compared to other bread recipes,had baked this pav for 15min). followed recipe but dont knw where i went wrong. just one thing i noticed that after dough had leavened i punched and md equal balls and placed in greased tray but it had not leavened after 30min so i had kept it for more thn a hour to leaven. all other recipes like white bread, half and half bread and wheat bread top browned well. Thks!

    • welcome mohini. you could have baked for some more time to get the brown top. another reason could be it took a lot of time for second rise. some issue with the kneading of the dough. these are very soft pavs.

  • Hey dassana tried this pav today but it did'nt came out very well...it was very dense n top was hard too...i followed ur steps very carefully but i don't know where i went wrong....plz advice dear.....

    • whenever bread becomes dense, then one of the main reason is always yeast. either the yeast is not of a good quality or the yeast is not in its shelf life or the yeast proofing did not happen correctly. so it can be any one of these reasons.

  • Hi thanks for awesome recipes. I have never baked in my life. It will be my first attempt. Instead of yeast and all of that can I use self raising flour. I wanna havePav bhaji today and we don't get good ladi pav here :(

    Thank you in advance

    Cheers
    Shraddha

    • thanks shraddha. for a good loaf or bread, yeast is recommended. there are recipes which do not use yeast, but i have never tried them. so cannot say if this recipe will work with self raising flour. i would suggest you to buy some good quality yeast to make pav or bread at home.

  • Hi Dassana! i gv it a try again turned out excellent... thks! Request for jalebis pls...

  • Hi, I attempted making these pavs..never done any baking in my life before..i used freash yeast ..till the time I popped them in the oven, I was so excited..perfect rising and the balls too became huge on the tray..God knows what went wrong after that..The oven was well preheated at 200, popped in the tray, the pav refused to turn golden for around 30 mts..so I decided to leave for some more time, finally removed after another 10 mins..the inside is very very soft, but the top is soooooo hard, It's become like the French bread !!!! Please advise...

    • which oven you used, meaning microwave or an OTG and which rack you kept the pav. top is hard as its got over baked and hence become too crusty. also could be due to high temperatures in the oven.

  • I tried this recipe today, the pavs came up very well, but not that soft. I want to ask, should I bake with both top and bottom rods on or only the bottom rods

    • softeness depends on the yeast proofing as well as the kneading of dough. keep both the top and bottom heating rods on.

  • Hi Dassana,
    pls tell me if I want to make this pav with 100% wheat flour then i hv to follow same method n amt of ingredient ?

  • I firstly want to say that your receips are the best I always keep trying your receips and get good appreciation. I had also tried this receipe and came out very gud I just wanted to ask that my pav had that yeasty smell. I liked it ,but my kids have problem can you help me out by stating a remedy for reducing his yeasty smell in my pav. Thank you

    • thanks. yeasty smell could be due to the quality of yeast. you can reduce the yeast by 1/4 or 1/2 tsp in the recipe.

  • Hi Dassana,I followed the pav recipe as closely as I could..but I guess I went wrong somewhere. The pav cracked on all sides..was a bit dense and smelled n tasted of yeast.your kind advise on this.

    • hi tanvi. i thinks its due to the quality of yeast and also that the yeast has not proofed properly. that why the denseness and cracking.

  • Hi I tried your pav recipe which came out well texture and look wise but I felt it was little hard not as soft as we get outside.what mistake I would have done please tell do that next time I can make it better.

    • most often denseness or hardness is due to the incorrect proofing of yeast or not a good quality of yeast. try to use a good quality of yeast. also knead the dough very well.

  • Hi sir
    I regularly follow your recipes. They r really good. thanks for the pictorial representation.
    bake recipes - shall we bake in a non electric oven, pls let me know.

  • hi dassana,

    I can't thank you enough for this amazing recipe. After years of failing at trying out a perfect pav recipe, my loaf finally turned out to be perfect. My family loved it!
    I followed your instructions to the T, except that i added half a tsp of baking powder. Also i use a convection oven so i preheated the oven to 200 degrees and baked the pavs for 10 mins. After that i raised the temperature to 250 degrees and baked for another 15 mins to get a brown surface.That's it. It came out amazingly perfect. I am gonna note down this recipe forever. Thank you so very much! :-) :-)

    • thanks a lot harshree for this positive feedback. co incidentally i also made pav today with both atta/whole wheat flour and some maida, but in pressure cooker. thanks also for sharing the oven tips you have mentioned. will help readers too.

    • welcome harshree. glad to know that the recipe worked perfectly for you. thanks for sharing your experience.

  • These look so delicious! Love your recipes! The orange is our fav :)) I had one question though- how many days do they stay well? I m planning to make these for a party so wanted to know if they could be made ahead of time!

    Thanks for the wonderful recipes!

  • Hi Dassana,

    I tried the Pav today. The crust was a bit hard. Where did I go wrong???

    Thank you for the recipe. ?

    • the crust becomes hard, when the baking time is more or if the heating is too much in the oven. if you use OTG, then keep the tray in the center of the oven and keep both the top and bottom heating elements on.

  • Hi Dassana,

    I am a huge fan of your website and have been following your recipes on a daily basis from dals to veggies to pulao. for everything i refer your blog once.

    i want advice from you on some great bread baking books.
    i am trying my hands on baking and would like to refer to some books as well in this regard.

    thanks and keep up the good work.
    you are an inspiration to a lot of women

    • thank you urvashi. peter reinhart's books are good on bread baking. then there is also the bread bible which is a good book. i have artisan breads everyday by peter reinhart and its a really good book.

  • Today m making ur wheat bread recipe n pauv recipe.... I have tried ur many dishes I really like ur recipes .... Whenever I want to cook something I see ur blog first thank u

    • quite pleased to know this heena thankyou for your kind and positive words. surely try wheat bread and keep us posted how it was? and you are welcome.

  • Hi dear,this is first time that i failed one recipe of ur blog :( it didn't come so well,to make top brown i bake for some extra time but then the outer layer was very hard...plz advice. Taste was good as like market but d overall appearance i guess i did many things wrong.

    • while baking and especially for the first time or during the beginning, things can go wrong. looks like the top crust got baked too much. just a even golden color is fine on the top. if the bread or rolls are kept for too long in the oven, the top will become hard. so next time you can bake till you see the top becoming golden.

  • Tried your Bombay Pav recipe last night, AMAZING!! Definitely a keeper this recipe. Thank you, thank you, Thank you.

  • I prepared ladi pav with u r receipee followed all the steps but my outer layer crust became hard what would be the reason I baked pav 20 minutes on lower Heat and 5 minutes both side what went wrong

    • the outer crust got hard due to over baking or too much heat coming from the top heating element in the oven. also oven temperatures vary with the size, model and capacity. so the time can be more or less.

  • Hi ..!
    I tried pav today.. unfortunately it did not come out properly. I baked it for 30 mins may be because of dat outr ws hard.. even after 30mins it did not even turn a bit brown.. bakef at

  • Hi!
    I tried ur recipe of pav today. And it was so soft and spongy. Simply perfect. My family just loved it. Thanks a lot dear!

  • Hi mam,
    Today i have tried the bombay pav recipe. Till step 15 everything came as u mentioned but after baking it was hard on top. Mine is microwave and i used the convection mode at 200 degree for 15 minutes. Where the mistake would be?

    • Subhashini, looks like the pav has got baked too much. Oven timing varies from oven to oven. So it helps to keep a check. next time bake for little less time.

  • Hi,
    I tried this recipe for the second time yesterday. The first time, the yeast did not cooperate and resulted in a hard ball. But with fresh packet of instant yeast, the pav was fabulous, nice and soft with the exact shade as in the picture. Only difference was that since I did not make all the balls of equal size, some were a little bit bigger than others, but all baked perfectly. Made pav bhaji and now there are no more pavs left :) Thank you.

    • ranjani, thanks for the feedback. most of the times the texture of the bread largely depends on how well the yeast has proofed. with instant yeast, its easier and better as there are less chances of things going wrong. glad that recipe came out good for you.

    • you can double the recipe. in case the dough looks dry, then you can always add more water. if you knead well and the yeast gets proofed well, the the result is always good.

  • If I need to bake it in batches, then how should I store the dough for the second batch when the first one is baking?

  • Hi Dassana,
    Would like to know if the temperature of water has to be lukewarm throughout ? Meaning does it have to be lukewarm even when we think that the dough is dry and need to add some more water at that point ?

  • you are plain genius Dassana! I made these pavs and they turned out so amazing. It was unbelievable that home made pavs could turn out so good and that too in my first try :). Thank you sooo much. Only the whole process took very long. I hadn't seen that we have to add warm water. I guess that was the reason and may be the cold weather too. Thanks again Dassana.

    • thanks a lot ritu. homemade pav are too good.i bake them when i have to make any dish like pav bhaji or vada pav or misal pav. during winters, leavening does take time. an option is to keep the dough covered with a lid in sunlight. i do that at times. for instant yeast, warm water is not essential. but if using dry active yeast or fresh yeast, then warm water is mandatory or else the yeast does not activate.

  • Thank you so much for this recipe. Just tried it and it came out very well. Except since I was following the instructions before the pictorial step-by-step, I missed out the salt. My bad! :p

  • Hi, wanted to get in touch with you for a super opportunity. Is there a way i can get in touch? Manas.

  • Hi. Just tried this in USA. I have a stupid question since I never did baking in my life. Are youR temperature units in Celcius or Farenhights?

  • hi, i love all your recipes. this one is wonderful and I tried today. everything went well. but the outer part became hard. how can I get soft pav. Fyi, I have used active dry yeast and followed your recipe. The 2 proofs were just perfect.please advice.

    • looks like the top has got baked too much and hence the hardness. you can bake for less time. since oven temperatures vary, baking can take less or more time.

  • Hi Dasana, I love your recipes and while I'm not much of a cook your recipes always turn out great. Just wanted to know if I doubled the flour how much yeast would have to be used. Thanks a lot.

    • Welcome Elaine. Glad to know this. You can double the instant yeast e.g. 3 to 4 teaspoon instant yeast.

  • Hi dassana,
    You mentioned that for bakery-like Pav one may use fresh yeast.. how do we make this fresh yeast?

    • Ruchi, fresh yeast you have to buy from outside. you will get it in any bakery or super store. it is commercially made.

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