wheat pav recipe, how to make wheat pav

pav recipe – indian bread rolls recipe
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4.93 from 13 votes

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 one 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 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.

freshly-baked-indian-pav

since i did not want chewy an dense texture, i used whole wheat flour and maida/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

if you are looking for more bread recipes then do check:

wheat pav recipe

Author:Dassana Amit
Prep Time:3 hours
Cook Time:40 minutes
Total Time:3 hours 40 minutes
Course:breakfasts,snacks
Cuisine:indian
Calories:177kcal
Servings (change the number to scale):9 pav
4.93 from 13 votes
pav recipe
pav recipe – indian bread rolls recipe

INGREDIENTS FOR wheat pav recipe

(1 CUP = 250 ML)
  • 1.5 cup whole wheat flour (atta)
  • 1.5 cup all purpose flour (maida)
  • 1 cup water
  • ½ tablespoon dry active yeast
  • 2 tablespoon oil - i added sunflower oil
  • 1 tablespoon sugar
  • 1 teaspoon salt

HOW TO MAKE wheat pav recipe

making 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 some more minutes.

making 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.

RECIPE TIPS

tips for making pav:
  1. if the dough become 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 pav with oil or melted butter once they are baked to give them a glaze.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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134 comments/reviews

  1. 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!

    • 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.

      • 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 😄

      • 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.

  2. 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.

    • 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.

  3. 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.

    Regards,
    Seema

      • 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.

  4. Madam the pan came out well except for the hard crust. Otherwise the inside was very well baked. Thank u for a very detailed recipe. I would like to know how to improvise on the crust issue. Secondly, can we add curd and if yes what would be the measurement.

    • crust is due to baking for a long time. baking temperature vary with various oven types and sizes, so the timing is not the same. after 25 to 30 minutes check the bread and tap with your knuckles. if it feels hollow the pav is done. yes you can add curd. 1 to 1.5 tablespoons will work.

  5. Hi Dassana, cant wait to try this after reading so many positive comments. Also wanted to tell u that ur sambhar recepie has become a staple in my house and my kids wont eat any South indian food without the Sambhar. Also a big hit at school with her friends and teachers as well. A teacher even asked for the recepie which i shared. Thanks so much. .made ur pineapple sheera today.

    • thank you very much trupti for sharing this lovely and encouraging feedback. felt good and it motivates me to add better recipes. thanks again. do try this pav recipe and let me know how it goes for you. happy cooking 🙂

  6. Hi.. thanks again for such super n well explained recipes. I tried the whole wheat sandwich bread from your site now going to try this pav recipe. my only query is that for sandwich bread wheat & other ingredients were added in two steps & each time we kept it aside for an hour but here we add everything in one go then keep it aside. how does this difference in recipe makes a difference? thanks so much for response!

    • ridhi, in the sandwich bread i have used sponge method as only whole wheat flour is used. using this sponge technique, helps the dough to leaven better than if done just directly. in this recipe since maida is also added, there is no need for sponge method. since maida already has good gluten content than whole wheat flour. so there is not much work that one needs to do.

  7. Hi,
    Dassana Amit ur a perfect cook. I love ur writing style u explain so well. I have tried many recipes from ur blog n all comes so perfect like burger, cakes n many types of curries n rice.
    And again “pav” wow..never thought of baking pav at home. Wow a perfect recipe. Thanks for sharing.

  8. Hi,

    It’s a great recipe. Thank you for sharing it.
    I wanted to check how long we can store it? Should it be stored in an air tight box in the fridge or outside?

    Thanks

    • thanks yamni. can be stored for a week. store in an airtight box in the fridge, if you live in a country like india which has warm temperatures. if living in a cold country, then you can keep outside, but keep in a box.

  9. hi,
    i have tried a few of your recipes,each and every one was delicious.i do not have dry active yeast ,instead i have fresh yeast(it is in a small block and not granular).Can i use this yeast for making pav?
    Thank you

  10. I made these a few days back.. turned out awesome. I wish to share a picture with you.. I live in Canada and the apartment has an oven albeit with heating element on just one side. so I had to turn it around for the golden color on top. came out very well.

    I saw the discussion on milk.. yes I brushed some milk.. quite generously in fact and when I turned it around I brushed a little butter. also I did not line it with foil or wax paper but will do so when I make it next (perhaps tonight)!!

    • hi divya, you can send me the pic at vegrecipesofindia(AT)gmail(DOT)com and thanks for this feedback. the lining with foil is only to avoid the crust getting too much baked or getting browned. and please don’t use wax paper in oven. use either an aluminium foil or butter paper or parchment paper.

  11. One doubt when we bake bread, biscuits how should we set heat from bottom or top and bottom or first from bottom then before offing 10 min we should give from top.

  12. Thanks for your wonderful recipes I make every new dishes checking your recipes we can make them without tension because it is sure that recipe will come out excellent. Thanks once again well done keep it up!

  13. Thank u so much madam!!! Your recipes are a Godsend for a new housewife like me. Almost every dish I have made is from your site.

  14. I tried this recipe and the Pav turned out to be awesome. I thought I cd never my Pav without butter and maida…thanks a ton. The Pavis really soft and fluffy…my family loved it. Cheers .

  15. Hi mam,
    I tried this… But turned very hard…. Yeast did proof well…. It was frothy…. Next the dough turned double in size too.don’t know wat went wrong. In my oven there is an heating option nob. Can turn either up or bottom or both. Im kinda confused. Plz help me mam

    • I baked the paav as per ur above recipe but the paav crust was very hard almost like brand paav. I used Moments dry yeast and also I have A microwave oven with convection in which I baked the paav. Please tell me where I went wrong. Can u email this recipe to me so that I can try it again properly.

      • the pav has got baked too much or the temperature in the oven is too high. try reducing to 180 degrees next time and bake for less time. on tapping the pav/buns should sound hollow. only use the convection mode while baking.

  16. Dear Dassana,

    You are a life saver, I simply love your blog (I know it has been said a million times, but it just didn’t seem fair to pick up another recipe from your blog and not say thanks!)

    I used to google up recipes before, now I simply log on to your website. You have the answer to all my food cravings =)

    Keep up the good work!

  17. Hello Dassana,
    After reading all the comments I am planning to make the bread today. But too much confused whether to use micro oven or OTG. Pls suggest me which of the option will give me soft n plucky breads. And with baking temperature..

  18. Hi Dassana,
    Being single and working women I just knew only few things to cook but after wedding, you know how it is…we need to cook something special. Whenever I have to cook special I just look out for recipes in your blog. 🙂
    Every recipe for the first try turns out simply awesome 🙂 Thanks for all the lovely recipes!

    I tried out Pav for the first time as per your recipe but upper crust turned out to be hard.
    In my oven there are only two racks so I had kept it on lower rack. Please let me know what could be the reason.

    Thanks,
    Rashmi

    • thanks a lot rashmi for this positive feedback. the crust could be hard due to too much of baking time, a very high temperature in the oven. could also be due too much of rising time. even if the oven is not preheated well, this can happen. when making breads, preheat the oven for 15 to 20 minutes before you place the pan with the bread rolls.

  19. Dear Dassana
    I have become a huge fan of yours since i got married and started cooking i stumbled upon your site and i must say you are too good at what you are doing. Love your style of presentation writeup photos everything.

    And in praise of this recipe. I have used this recipe for every kind of bread dinner rolls, jam bread roll, garlic bread, focaccia style bread, cinnamon rolls, you name it i have tried it with this as my base recipe only adding other ingredients and thsi recipe works like a charm. And my family loves it.

    Thank you so much for everything.

    Loads of love

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