Homemade Ladi Pav or Pav Bun Recipe

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    Pav Bun

    What is a Pav Bun?

    Pav Bun or Pao Bun is a palm size small round bread loaf. A perfectly bake Pav Bun is a bun that is soft like cotton, spongy like a sponge, and as light as air. These were first introduced in India by Portuguese. The Pav bun took its shape in Goa in India and then travelled to Mumbai and became an integral part of the food since then. A commercial Pav is made of all-purpose flour and is used in variety of foods for example Pav Bhaji, Vada Pav, Bun Maska, and Misal Pav etc.

    Though the Portuguese are known for introducing Pav Bun to India, but did you know that they were the one to introduce chillies to Indian food. Introduction of chillies completely transformed the Indian cuisines.

    The Pav Bun Recipe

    The Pav Bun is a small size bread loaf but it needs a lot of practice to give a proper shape to the loaf. The shaping is the key to have a smooth shining crust on a Pav bun which makes it a perfect Pav. Rest of the dough kneading process of a Pav Bun remains same as a usual bread loaf. The Pav Bun is also known as Ladi Pav or Laadi Pav in the local language. Laadi means a “slab”. Pav Bun are made as a one big slab and then the rolls are pulled apart. This is how Pav Bun got it another name called Laadi Pav.

    Those who prefer stuffing inside the buns may check my stuffed dinner roll recipe. That’s a different experimental recipe I have where I have twisted the Pav Bun recipe by adding stuffing into it.

    Ingredients

    Items Quantity
    All-Purpose flour 300 gm
    Instant Yeast 5 gm (1 tsp)
    Sugar 1  tbs
    Fresh Curd 5 tbs
    Butter / Oil 2 tbs
    Salt 1 tbs
    Water 180 ml

    Instructions

    Take a dry bowl. Add yeast, sugar, and lukewarm water and stir it well. Cover it and keep aside for 15 min or until yeast froths.

    Activated Yeast

    Take another mixing bowl. Add all purpose flour, salt, curd and activated yeast solution. Mix it well.  Initially the dough will be sticky.

    Curd and flour

    Take out the dough on floured surface and knead it for about 10-12 min. Add oil to the dough. The dough will become very soft, elastic and non-sticky.

    Kneading the dough

    Place the dough into a greased pan and cover it with a Cling wrap. Now keep this pan at some warm place until dough doubles in volume.

    Dough after first rise

    Once dough doubles in volume, punch it and knead for another 5 minutes.

    Divide the dough into 9 equal portions. Shape it and keep these dough balls into a greased baking tin.

    Dough balls

    Cover it with cling wrap and let it rise until doubles in volume again.

    Dough balls after rise

    Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes.

    Remove the cling wrap, apply milk on dough balls and cover these with aluminium foil.

    Bake these in a pre-heated oven for 15 minutes.

    Take out the baking tin and remove the aluminium foil. Now bake these again for 10 minute to get golden crust (color on top).

    De-mould and brush the buns with butter/oil. Place the baked buns on wired rack to cool down.

    Baked Ladi Pav

    Freshly baked soft and spongy Pav buns are ready to be served.

    Pav Bhaji

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    Pav Bun
    Print Recipe
    Misal Pav, Pav Bhaji, Vada Pav, Bun Maska, Bun Omlette, Kacchi Dabeli are all incomplete without these Pav Bun.
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    25 minutes 80 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    25 minutes 80 minutes
    Pav Bun
    Print Recipe
    Misal Pav, Pav Bhaji, Vada Pav, Bun Maska, Bun Omlette, Kacchi Dabeli are all incomplete without these Pav Bun.
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    25 minutes 80 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    25 minutes 80 minutes
    Ingredients
    Servings: people
    Instructions
    1. Take a dry bowl. Add yeast, sugar, and lukewarm water and stir it well. Cover it and keep aside for 15 min or until yeast froths.
    2. Take another mixing bowl. Add all purpose flour, salt, curd and activated yeast solution. Mix it well. Initially the dough will be sticky.
    3. Take out the dough on floured surface and knead it for about 10-12 min. Add oil to the dough. The dough will become very soft, elastic and non-sticky.
    4. Place the dough into a greased pan and cover it with a Cling wrap. Now keep this pan at some warm place until dough doubles in volume.
    5. Once dough doubles in volume, punch it and knead for another 5 minutes.
    6. Divide the dough into 9 equal portions. Shape it and keep these dough balls into a greased baking tin.
    7. Cover it with cling wrap and let it rise until doubles in volume again.
    8. Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes.
    9. Remove the cling wrap, apply milk on dough balls and cover these with aluminium foil.
    10. Bake these in a pre-heated oven for 15 minutes.
    11. Take out the baking tin and remove the aluminium foil. Now bake these again for 10 minute to get golden crust (color on top).
    12. De-mould and brush the buns with butter/oil. Place the baked buns on wired rack to cool down.
    13. Freshly baked soft and spongy Pav buns are ready to be served.

    4 COMMENTS

    1. Hi Sonia. I tried this recipe yesterday. The buns came out well. But it was very sticky even after adding oil. I tried dusting flour, applying oil to hands etc., but as and when I kneaded the dough it became more sticky. Is there anything I am doing wrong?

      • Hi Neela,

        I can think of water quantity, that can make the dough sticky as you explained. Always add water little by little while kneading because every flour has different absorption capacity. The dough should be like soft dough you need for chapatis.

        – Sonia

      • Hello,
        To get extra gloss on the top of pav bun, you need to brush it with oil or butter after the bake. It is the last step mentioned in the recipe. The oil/butter wash will also help in keeping the bun soft.

        – Sonia

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