July 13, 2018

Ladi pav, pav bun, Indian Bun, or dinner rolls, there are so many names for this bread. Ladi Pav Recipe is popular in almost every part of the county. But you will find a regional influence on this bakery ladi pav recipe as you move from north to south.

In north people get little thick and dry pav which they love to have with Bhaji. Check my recipe of Pav Bun if you like them in north Indian style.

In Maharashtra or southern side, people generally get flat and chewy pav which they love to serve with vada. My husband is too fond of vada pav and I tweaked the recipe and made it healthier in my baked vada pav recipe.

The name ladi pav is more popular in Maharashtra and the recipe has its special mention in Mumbai foodsDinner rolls are a similar version of ladi pav recipe popular in western countries that people love to have with soup.

Ladi Pav Recipe

Before we start the recipe let me tell you what is Ladi pav?

This word is a combination of two different words where Ladi means Chain and Pav means bread/bun. So ladi pav means Buns that are stuck together to form a block.


Want to get growing?

Starting and growing a business can be hard, and sometimes you might feel stuck. Our weekly newsletter gets delivered to over 30,000 people each week to help them grow. We'd love to help you, too. Subscribe now, it's free.

We respect your privacy and promise to only send you the freshest baking news. No spam, ever. You can unsubscribe at any time.

Quick Notes

Tin Size
10 x 10
Oven Temp
200 °C
Baking Time
20 minutes
MW Convection Temp
180 °C
Baking Time
20 minutes
Demold Instructions
Cooling Time
10 minutes

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Eggless Pav Recipe

Pav buns are generally light and fluffy especially the Mumbai pav buns which are very much famous for their texture. And today you will be making the same light and fluffy famous Mumbian Ladi Pav Bun Bread Recipe. Surprise your family this weekend with thee homemade pav bun bread.

My family loves to eat these pav buns with bhaji. What about you? Leave your comments and share your joy of baking these pav buns at home.

Ladi Pav Bun Bread

PS: Use conversion table to switch recipe between grams and cups

The recipe starts with the activation of the yeast. I have used 5 gm of Active dry yeast. To all the different type of yeasts, I have used, Prime yeast has given me the best results. To activate the yeast, dissolve it into lukewarm water with a teaspoon of sugar. Stir it and keep aside until it froths.

Ladi Pav Recipe Instructions

In a bowl take flour, salt, cream, and milk powder. Mix everything.

PS: Milk powder in the recipe will make the buns flavorful.

Add activated yeast water to the flour. Start kneading the dough by adding little water at a time.

Note: The water amount mentioned in the recipe is 270 ml. This is inclusive of water used for yeast activation. Depending on the quality of flour and weather conditions, the water quantity might vary.

Please note that I have used fresh cream in this ladi pav recipe. This is to enrich the dough. Addition of fresh cream and milk powder will give these pav buns the similar taste and texture of Mumbai Pav buns.

Ingredients Ladi Pav Recipe

Add oil to the dough and knead it for 3-4 minutes. Initially, the dough might be sticky but continue to knead. 5 minutes of kneading will make it non-sticky and elastic. This is the time to keep the dough in a greased bowl. Cover it with a kitchen towel and let it rest in a warm and dry place until it doubles in volume.

The rising time or the proofing time depends on weather conditions. Pune’s temperature is ranging between 21°C to 25 °C and it took 30 minutes for the dough to double in volume. Be aware of the weather conditions at your place and watch the proofing time accordingly.

Ladi Pav Recipe Dough after first rise

When dough doubles, punch it to release the air. Be gentle while handling the dough as it can harm the gluten structure developed during the resting time.

Divide the dough into equal portions of 50-52 gram each. I got 16 portions. Shape them round and place on a greased baking tray. Leave some space in-between. Cover them again with a kitchen towel and let them rest until they double in volume.

Dough balls Ladi Pav Recipe

Let’s Bake

Meanwhile, preheat the oven to 200 °C. Brush the dough with milk before baking. Now bake the buns in the preheated oven for about 20 minutes or till they are evenly brown from the top.

Tip: If you feel the ladi pavs are browning too fast, cover them with aluminum foil and continue to bake.

Ladi Pav Recipe Dough after second rise

After baking, take the tray out from oven and demold the Ladi pav. Place the ladi pav on a cooling rack and brush them with butter. Applying butter immediately after baking will help to soften the crust.

Ladi Pav Bun Recipe

Buy Tools and Ingredients used in this recipe

[amazon_link asins='B013LNQVVE,B00NYZR3T4,B00MKA9WXO,B078H8KWYG' template='ProductCarousel' store='sonlicious09-21' marketplace='IN' link_id='4a5371b4-8678-11e8-8099-75e659d2f652']

If you like my recipes, follow me on FacebookInstagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Eggless Ladi Pav Recipe

Eggless Homemade Ladi Pav Recipe is a much popular recipe in Mumbai. Learn how to make soft and spongy ladi pav bread buns recipe. These Ladi Pav Buns are best for delicacies like Pav Bhaji and Vada Pav.

Mumbai Ladi pav Recipe
4.56 from 9 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Course: Breakfast, Main Course, Snacks
Cuisine: Indian
Keyword: Savoury
Servings: 16 Pavs



  • To activate the yeast, dissolve it into lukewarm water with a teaspoon of sugar. Stir it and keep aside until it froths.
  • In a bowl take flour, salt, cream and milk powder. Mix everything.
  • Add activated yeast water to the flour. Start kneading the dough.
  • Add oil to the dough and knead it for 3-4 minutes.
  • Keep the dough in a greased bowl and cover it with a kitchen towel until it doubles in volume.
  • When dough doubles, punch it to release the air.
  • Divide the dough into equal portions of 50-52 gram each.
  • Shape them round and place them on a greased baking tray by leaving some space in-between.
  • Cover them with a kitchen towel and let them rest until double in volume.
  • Meanwhile, keep the oven for preheating to 200 °C.
  • Brush the pav dough with milk before baking and bake in preheated oven for 20 min.
  • When there is even golden color on the crust, remove them from the oven and demold immediately.
  • Brush the baked pav buns with butter and serve.


  1. For cream either you can use cream accumulated from milk after boiling it or use Amul fresh cream.
  2. Milk powder and cream are necessary to add if you want to have a great texture.
  3. In case you are using instant yeast instead of active dry yeast, the quantity will remain the same.
  4. Preheating is must have for an even baking.
  5. If your pav buns are browning too fast, cover them with aluminum foil and continue to bake.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • Such a good recipe, the pavs were fabulous. I did cut down on the water just a little bit. Thanks so much!

  • 5 stars
    Hi Sonia ma‘am, I am a total fan of this recipe. I have a small query though. For the past 3 times when I made the pav, with the 400 gm dough if I make 16 pavs, I get only 45 -47 grams for each and the pav comes out small. And if it make each ball of 50-52(as you mentioned) then the tin has empty space , I end up with 12 or so pav. What can I do in such a case if I want 16 pav of 50-52 grams each ?

  • Hi Maam.. i tried your recipe for ladi pav today. The pav din’t turn brown from the top. What could be the reason? Can you please help!

  • Hello Sonia ji !
    You’re a great mentor . Can we stuff the ladi pao made form the above recipe to make baked vada pao ?

  • 5 stars
    Thankyou for this lovely recipe..The measurements mentioned were so accurate it was very helpful..
    I tried making ladi Pav today and it came just perfect…
    Thankyou once again for all the lovely recipes you share..

  • How do you change the number of servings to get exact measurements of ingredients of your recipe pls.Thankyou)

  • Hi ma’am after 20 min my the crust of my pav turn golden though the pav looked cooked for me. What could be the reason

  • 5 stars
    Followed the recipe to the T and had 6 lovely loaves in no time ! Thank you Sonia! Next time its 50:50 :-))

  • Hi Ma’am I tried this recipe today. It came out dense. It was not very soft. Not sure what mistake I did. I have microwave and used conventional mode. Crust color came out really good.
    Please help me understand my mistake

  • Plz share the whole wheat ladi pav buns recipe as my family is allergenic to all purpose flour… and l wanted to bake for them with WWF so plz help with that as ur recipes are not failed recipes . I m big fan of ur recipes…thnxs in advance

  • Hi Sonia,
    We don’t consume yeast, do you have a close substitute for yeast? Even if it is to make from scratch?

  • Hello Mam.. i followed exactly ur recipe. They baked well but the inside of pav was not very soft and fluffy. What should be done to get soft fluffy texture of bread ?

  • Hello Sonia mam ,I would love to try your recipe for pav but one can you teach how to make whole wheat pav thanks

  • Hi Sonia, I tried out the recipe yesterday. Recipe was easy to follow. However, the pav came out more like dinner rolls. The dough did not rise as well the second time around, just before baking. But once in the oven, the bread baked well. But it did not brown on the top. I put it in for few minutes more and got a light brown colour on the top. Moreover, the crust was hard on the bottom. The top was a little better. Inside the bread was soft.

  • Can you please say how much instant yeast or fresh yeast can i use instead of Active yeast?

  • Hi Sonia. Can the all purpose flour be replaced with almond flour. Please give replacement quantities of

  • 4 stars
    i have Bajaj 3400 OTG. If i use Bake then only lower grill gets red. is this correct setting? In grill mode only top grill get red/hot.
    Pav was hard. while kneading, it was sticky i guess 180 ml water for 300 gm maida was more.

  • 4 stars
    Mam twice I tried pav about was a flop want to try seeing at your re ipe can you pll help me yeast &milk powder you have given in gms let me know in spoons mam..

  • Home Search
    SONIA,wanted to try ladi pav s I live abroad and here we cannot get the INDIAN breads and pav so was very excited to make at home went through many recipes,in most of the recipe they have used milk powder but in your recipe there is milk powder & cream both ,if we don’t put them is there any difference in pav ( the final result) thanks –

  • Hi Ma’am,
    Planning to bake this, I have IFB microwave, Should IT BE ON CONVECTION MODE? Many a times have tried baking cake and it’s always a flop, don’t know if it’s microwave mistake or mine. Can it be baked on stove? Plz advise.

  • Hi Sonia,can it be used right out of the oven or do i wait it to cool and if so how long do i keep for cooling…thank you.

    • Daya

      This bread can be consumed immediately after baking. However resting of 15 min will make the crust soft. So it’s totally upto you how you want to consume it.

      Happy Baking

  • 4 stars
    It turned out beautiful…..however i feel the texture was not as light as store bought….. what could be d reason? Is it because they use bread improvers?

  • Hi Sonia,

    Thank you for this rich repository of recipes and instruction.

    I live abroad, and we don’t always have cream in the fridge as the milk here is homogenised. I also am not keen on buying a tub of cream especially for pav. Can I skip cream altogether? Or what do you suggest as a replacement?

  • Hi Sonia,
    Please guide as to how to shape the burger buns using this recipe. Not able to get the correct shape.

  • Hi. Im trying your Ladipa recipe for the first time. Kept it for second proofing after making the balls. First of all the dough was still sticky after kneading for more than 10 mins. But it was alright after first proofing. Secondly i could get only 13 balls of 50 gms each. Could u please explain on this. And if i need to double the recipe, whats the procedure?

    • Hi Reshmi,

      little change in amount of water or flour used will make the difference in total dough weight. So nothing to worry about that.

      If you want to double the recipe then in recipe card, just change the number of servings, you will get the measurements for all the ingredients.

      Happy Baking

  • I have always admired your recipes. Kindly advise how to substitute instant yeast with active dry yeast.

    • Hi Neha

      Thank you for your appreciation.

      Neha both the yeast are interchangeable. So use any in the same amount as mentioned in the recipe.

      Happy Baking

  • Hi sonia. I bake breads and they are a hit and always come out well. But i still cant get my pav right. Sometimes the size of the pav is a concern, and most of thr times the crust of my pav hardens up. Though its soft from inside and bottom. What cld be the reason. I have a small otg 24l and i bake them in the middle rack with both the rods on at 180 degree.

    • Ambili,

      As you mentioned that you have 24 lt oven, it means while baking the heat will be very effective and that can make the crust hard. Once you get brown color on you bread/bun, cover the tin with aluminum foil and continue to bake. It will avoid further burning.

      Happy Baking,

  • hi sonia
    i am used to fresh yeast for my baking.
    can you please tell me the conversion (in grams) from dry yeast to fresh yeast as in if i am using fresh yeast what should be the weight for it in gms

  • Hi Sonia,
    I have a question. If using rapid rise yeast do you need to proof twice or can u immediately make rolls n then proof. From what I’ve read about rapid rise we don’t need to proof twice. A little confusion as I use Fleichman’s rapid rise. I hope you can clarify Thanks.

    • Jagruti,

      I think you are confused between proofing of yeast and proofing of dough. No matter which yeast you are going to use, you need to rest your dough after kneading. But for rapid yeast or instant yeast, you can skip proofing of yeast ( skip dissolving it with water to check the bloom).

      Happy Baking

  • Ms. Gupta,

    I have always admired your recipes. They never fail to bring a smile on my face and they are also appreciated by family and friends. At times i am too selfish to share the baking creations.

    Living in France was a boon in disguise cause it brought out the chef and baker in me.

    I wanted to inform you i follow Paul Hollywood’s recipe regarding bread. And i have seen that :

    1) The active dry yeast does not need to be frothed. I put it directly on the whole wheat flour on one side and the salt remains on the other. (Just i need to be cautious that the salt and yeast don’t meet until the kneading process begins)

    2) I use approximately 1/4th cup of olive oil, mixing it in the whole wheat flour for the kneading process. Also i spread it on the surface on which i knead the flour. Olive oil keeps the bread soft and prevents it from getting stale early.

    And the result is very satisfactory. The only thing i don’t add is the sweeteners like milk powder or sugar since i like my bread raw and salty. However,

    I wish to try out your recipe or i’ll experiment mixing the two recipes and inform you about the result.



    • Hello Kulin,
      Thanks a bunch for your beautiful message. Paul Hollywood is a great guy. And I will love to hear from you again if you experiment on my recipes. I am still a learner and I am sure there are many things that I will learn from you too.


  • Hi Sonia
    Wanted to know the difference between instant n active dry yeast.
    What is the roll of egg in a bread recipe n how to replace it.

    • Dear Maneesha,

      Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.

      However, I prefer activating the yeast first, irrespective of the type of yeast. Activating the yeast first ensures that the yeast is in working conditions.


  • very useful recipe. and precise. and with tantalizing gallery. i am die-hard fan of lad pav. normally indians are a bit unwilling or apathetic towards baking. it is an art to be learnt in every household in the West. thank you. keep posting such useful recipes. your post reminded me of pav bhaji i ate when we were in aurangabad.

    • Thanks, Kankana. I am on my way to spread awareness towards healthy baking and sooner India will be among the few countries where every home bakes for themselves.

  • Lovely recipe …I love baking breads…thk u for sharing the tips will definitely try it out

    • Hello Nitasha,
      Thanks for your comment. Feel free to experiment with 50-50 wwf and maida, but the texture of the recipe will be different.


  • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
    Open chat
    Can we help?
    Welcome to AnyBodyCanBake