wheat pav

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The Indian pav or bread rolls are made and sold almost everywhere in India.

pav recipe, indian pav recipe, pav

Pav Means a small loaf of bread. This word has been derived from pão  – a portuguese word for bread. As I have mentioned before in my White bread Post, the portuguese were the first ones to bring yeast to India, which produced the doubled bread loaves. We Indians started calling these Double roti or double bread.

Indian pav wheat flour

Even today Double roti or pav as we call these small bread loaves… They are the most common Indian bread. the pav Is had with some of India’s favorite snack food like pav bhaji or misal pav or vada pav.

I have used my basic white bread recipe to make the wheat pav. Just a little tweaking and I baked soft and light pavs.  moreover, there is no butter or milk or eggs used in the recipe.


Since I did not want chewy an dense texture, I used whole wheat flour and all-purpose flour in half-half ratio.

Also since I often make whole wheat flour bread… The hubby always complains that they are chewy and dense. So a 50-50 approach sometimes helps. The pav had a great soft texture and the hubby was also pleased 🙂

sliced pav

I made smaller buns instead of bigger ones.  i made the pav to go with the pav bhaji I had made. The next day I made masala pav. Nothing beats a Homemade pav in terms of taste, texture and hygiene. I have also shared the Bombay pav recipe also known as laadi pav bread and the recipe for making Mumbai ladi pav in pressure cooker.

pav or Indian bread dinner rolls

More Bread recipes

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Wheat Pav

Wheat Pav

Pav recipe – Indian bread rolls recipe
4.93 from 14 votes
Prep Time 3 hrs
Cook Time 40 mins
Total Time 3 hrs 40 mins
Cuisine Indian
Course Breakfast, Snacks
Servings 9 pav


  • 1.5 cup whole wheat flour
  • 1.5 cup all purpose flour
  • 1 cup water
  • ½ tablespoon dry active yeast
  • 2 tablespoon oil - i added sunflower oil
  • 1 tablespoon sugar
  • 1 teaspoon salt


making wheat pav dough

  • Warm the water. Dissolve sugar in the water.
  • Sprinkle the yeast and stir. Keep aside for 10 minutes or till the yeast bubbles up and froths.
  • While the proofing is happening, sieve the flour with salt.
  • Add the oil to the flour. Now add the frothy yeast. First mix everything.
  • Then start kneading the dough. The dough has to be smooth and light. Grease the dough with oil.
  • Keep in a large bowl and cover loosely with kitchen napkin.
  • Keep aside for 11/2 or 2 hours until the dough doubles up.
  • If it requires, keep aside for some more minutes.

making wheat pav

  • Take the dough on a lightly floured surface. This naturally deflates the dough.
  • Now make balls from the dough.
  • Shape the balls into a rectangular or circular shape and place these on the greased pan.
  • To get the laadi of pav, keep a two inches gap between the pav.
  • You can also make small buns and let these bake separately without touching each other.
  • Cover again loosely with the kitchen napkin and let it rise again for about 45 minutes till it fully doubled up.
  • Preheat the oven to 190 degrees c and bake pav for 40-45 minutes or till you get the pav are all done and baked.


  1. If the dough becomes sticky add some flour and if it is not smooth, 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. I prefer to knead dough with my hands, but you can knead the dough in a food processor or in an electric mixer with paddle attachment.
  4. You can also brush the wheat pav with oil or melted butter once they are baked to give them a glaze.

Nutrition Info (Approximate values)

Nutrition Facts
Wheat Pav
Amount Per Serving
Calories 177 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 260mg11%
Potassium 94mg3%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Calcium 10mg1%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. If we want to use instant yeast how much do we use. And incase i am making the pau with 100% whole wheat how much yeast should i use( both instant and dry) .
    And incase of 100% whole wheat is this method fine or should i use the sponge method decribed in the sandwich bread.
    Thanks in advance

    1. Add 1 teaspoon instant yeast. Same amount of dry active yeast or instant yeast can be used if making with whole wheat flour entirely. For 100% whole wheat, I would recommend the following optional steps. You can choose anyone of them.

      1. Making the sponge as in the sandwich bread.
      2. Adding 2 to 3 tablespoons of vital wheat gluten if you have it.
      3. Adding a bit of acidic ingredients like 2 tablespoons curd (yogurt) or 1 tablespoon lemon juice or 1 tablespoon vinegar (apple cider vinegar or white vinegar).

  2. Hi Dassana,

    How are you? Hope you and your family are doing well!
    Just wanted to know whether Instant yeast can be substituted for Active dry yeast (don’t have it in hand) and how much quantity? Will be baking it in a convection oven so at what temperature to bake and how much time?
    Also, wanted to thank you for all the recipes you publish. Helps out people like us who love to bake/cook but don’t really know the proportions. Your recipes are really helpful, especially with pictures. Thank you so much for making our lives easier. 😊


    1. I am good Nimisha and I hope the same for you. Yes of course, 1 teaspoon of instant yeast can be replaced with active dry yeast. I have made this recipe in the convection oven so you can use the same temperature as mentioned in the recipe.

      Most welcome and I am glad that the recipes are helpful. Thanks a lot.

  3. The pav recipe is very good – they turned out quite tasty. The first time I baked them for 40 minutes, the crust was feeling very hard. But they were fine to eat, not really that hard. The second time I baked them for 30 minutes, still they felt a bit hard. However this time I had halved the recipe because I wanted a smaller quantity. I don’t know if it’s ok to reduce everything to half, but I felt the texture was slightly better the first time. Also, when I made them the first time, we had eaten the pavs on the next day, whereas second time we had them immediately on cooling. Sorry for the long comment, but just sharing my experience as someone may benefit from it (as I do many times while reading other comments ????).
    Could you also let me know if this recipe can be made with 100% wheat flour?
    Thank you!5 stars

    1. thanks sweta for the detailed comment. you can always write a detailed comment. it does help the readers.

      the crust becomes hard due to over baking. so it is better not to use the top heating element in an OTG or a regular oven. for OTG use the bake mode and not the toast mode. moreover, in convection ovens the baking will be faster, so better to reduce the time or reduce the temperature by 10 to 15 degrees celsius. changing the proportion will affect the texture as well as the baking time. you can make pav with 100% whole wheat flour. just add 1 tablespoon lemon juice or apple cider vinegar or white vinegar to get a softer crumb. hope this helps.

      1. Thanks Dassana for your reply. I appreciate how promptly you reply and thoroughly too!
        I had used a regular oven for baking. I will try with only bottom element next time and with slightly lower temperature (will this be applicable for whole wheat too?)
        Thank you for the suggestions. I’m not really that good at cooking, but thanks to your website, I’ve dared quite a few things (because it’s so well explained and with tips); and if the recipe is followed correctly, I too can dish out yummy food ????

        1. welcome sweta. only heating the bottom element works well for most bread recipe, especially in a small oven. if the top does look well browned, then you can always heat the top element and bake for a few minutes. yes, this will be applicable for whole wheat too. convection ovens are ovens with fan operating while baking. so if you use the fan when baking, then bake for less time or less temperature.

          we all learn and learning does take time to make one good or excellent in the topic of learning. thank you so much. i am glad that the detailed steps and pictures help. welcome and happy baking.

  4. I’m going to try this recipe soon. But I just dropped by to say that I absolutely LOVE ALL your recipes. And whenever I post what I’ve made on FB food groups, I always post your recipe link. I recommend Veg Recipes of India to everyone I know. I’m so thankful to you for all the delicious and authentic food I cook. God bless you.5 stars

    1. thank you very much delores. so glad to read your comment. thanks a lot for spreading the word because i am not able to do it. thanks again and i wish you all the best.

  5. hi i tried to make pav at home by this receipe, I used wheat flour instead of Maida. The dough didnt raised at all, please guide me.


        1. fine seema. i have used bluebird yeast before, but after there are better yeast brands in the market. whenever proofing yeast, the water should be warm. if the water is not warm, the yeast does not get activated. if the water is even slightly hot, the yeast cells die. so the temperature of the water should be right for the yeast cells to get activated and multiply. the solution should look bubbly and frothy. if it does not look bubbly and frothy, then discard and make the solution again. this is very important step if using dry active yeast. if this goes wrong, then all the effort goes waste. as if the yeast has not get activated, then the bread dough will also not get leavened and the end result will be a hard log of baked dough. hope this helps.

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