Pav Bun or Ladi Pav is a palm size small round bread loaf. A perfectly bake Ladi Pav recipe is a soft, light, and spongy Pav bread. These were first introduced in India by Portuguese. The Pav bun recipe took its shape in Goa and then traveled to Mumbai. Since then Pav bun became an integral part of the Maharashtrian food.
Popular Mumbai Pav Bun recipe
A commercial bun pav recipe is made of all-purpose flour. The soft Pav is used in a variety of foods for example
Vada Pav is an on-the-go snack of Mumbai. A Pav bun is sliced horizontally into two halves of a deep-fried potato dumpling is placed in between. The Vada Pao is generally accompanied with green and red chutneys along with chillis and homemade garlic and peanut dry powder. My husband, during his Mumbai stay, got addicted to this snack. My stuffed baked vada pav recipe is an effort to let him enjoy his favorite vada pav but without oil.
Pav Bhaji is again a very famous Mumbai fast food dish, which is now famous in entire India. This dish consists of a thick vegetable curry known as bhaji served with Pav bun.
Misal Pav is a super spicy curry made with sprouted moth beans. Misal means the sprouted beans. The Pav buns are served with the gravy. I made a unique spicy pav bun pull apart that you will find interesting. These buns are spicy and make a great combo for Misal Pav and Pav Bhaji.
Interesting fact: Portuguese is popularly known for introducing Pav Bun recipe to India. However, not just pav bun, they also introduced chilies to Indian food. Introduction of chilies completely transformed the Indian cuisines.
These buns are with 50% whole wheat and for health-conscious people, I have an eggless whole wheat buns recipe for them.
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
|Must Try: Popular Aloo Tikki Burger Recipe
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How to make Pav at home
Homemade buns recipe needs some practice. Shaping the pav bun is the key to get the smooth glaze on the top of the bun. The dough kneading process is simple that you can find on my step by step by step basic bread dough recipe. The Pav Bun is also known as Ladi Pav or Laadi Pav in the local language. Laadi means a "slab". Pav Bun is made as 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 tsp |
Water | 180 ml |
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.
Take another mixing bowl. Add all-purpose flour, salt, curd and activated yeast solution. Mix it well. Initially, the dough will be sticky.
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.
Place the dough into a greased pan and cover it with a cling wrap. Now keep this pan in some warm place until dough doubles in volume.
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.
Cover it with cling wrap and let it rise until doubles in volume again.
Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes.
Remove the cling wrap, apply milk on dough balls and cover these with aluminum foil.
Bake these in a pre-heated oven for 15 minutes.
Take out the baking tin and remove the aluminum foil. Now, bake these again for 10 minutes to get a golden crust (color on top).
De-mould and brush the buns with butter/oil. Place the baked buns on a wired rack to cool down.
Freshly baked soft and spongy Pav buns are ready to be served.
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|You would also Love: Whole Wheat Burger Buns
Pav Bun
Misal Pav, Pav Bhaji, Vada Pav, Bun Maska, Bun Omlette, Kacchi Dabeli are all incomplete without these Pav Bun.
Ingredients
Instructions
What is the difference between this recepie and eggless pav recepie of yours
Just check the ingredients and you will find the difference. Hence results are different.
Perfect recipe… tried this and it came out perfect. thank you chef Sonia mam for sharing
Thanks much for the feedback.
Hello mam ,
I am new to baking i m planning to bake pav.
I want to know measurement of flour in cups.
In your recipie it shows 300 gms.
300 gms is how many cups?
Hi Deep,
You may like to use a conversion table for the same.
Thanks!
I also tried the same recipe by Sonia mam but bread didn’t turned good. Very upset. Don’t know whats going wrong as i followed same recipe.
Dear Shruti,
Bread baking needs practice and patience. So keep trying.
Happy Baking!
Hi Sonia
Happy to have started baking because of attending the bread class at mumbai. Banana bread turned out awesome.
Baking feels therapeutic.
Best wishes
Hi Anjana,
Thank you for your positive feedback.
Hello Mam, I made today ladi pav using your Recipe and it turned out awesome. Thank you so much.
Hi mam,
When I use foul I microwave it started sparkling. So can I bake without foil?
For baking, use convection mode.
Dear sonia mam ,you are a grt mentor only with urs best guidance i am able too cook cake even delicious too as in previous attempt i hve made cake but no one eat it but now i hve made cake so mny times by following each n every details of instructions mentioned in urs recepie mam thanxu somuch mam
I made pav today following this recipe. Thanks a lot Sonia. It was a wonderful experience, enjoyed while doing. It turned out perfect.
Thank you so much Padmashri.
Happy Baking!
Sonia
Hi Sonia ma’am..
Tried the buns today. They came out beautiful. Thank you so much for awesome recipe!!
Hi Sonia ma’am..
Tried the buns today. They came out beautiful. Thank you!!
Wonderful..it is.. can’t believe it’s homemade thanks a lot..sonia mam..u r grt
Thank you Ankita for such kind words.
Happy Baking!
Sonia
Sonia Mam, I tried your recipie and it turned out very well. I did it for a party and everyone liled it.
Thanks so much for the recipie. 🙂
Offcourse some credit should also go to your 30daysonlinebakingchallenge 😀 Only after participating in this course, I was able to attempt this recipie with confidence. Thanks to the course 🙂
Thank you Bindu for your lovely feedback.
Happy Baking!
Sonia
Thank you Bindu.
Hi Sonia, thanks for your recipe. Please what is curd?. I live in Nigeria but don’t know what that is. Also , can I add egg in the recipe (buns) and what quantity. Thanks for your quick response
Hi Esther,
Curd means yoghurt. Hope its easily available at your place. In case you don’t have this option available, then replace it with one egg ( weighing 60 gm approximately).
Happy Baking!
Sonia
Approx howmuch time does it take for the first rise?
Archana the rise time totally depends upon the weather. Warmer the weather, lesser the time will be.
Can it be done on conviction mode in microwave
Absolutely, you can do it in any convection microwave.
What are the dimensions of the pan you used for this recipe. What is the difference between this recipe and your other ladi pav recipe that has milk powder.
Swathi
I have used 8×8 inches square tin to bake.
About your another query, both the recipes make the difference in taste and texture of the pav.
Happy Baking
When I made the dough it was so sticky. Even after I put oil on it it didn’t become less Sri my. I followed all the measurement. Seems like the water quantity was too much for flour.
Ruby,
Every flour has different absorption capacity. I suggest you to add water little by little while trying next time. This will make the dough easy-to-handle for you.
Happy Baking
Can I bake whole wheat oav also with the same recipe above. Pls reply.
Deepika
Just replacing the flour will not give you desired results. For wholewheat the recipe and technique is totally different.
Happy Baking
Sonia
Hi Sonia can we make this pic without curd?
Hello Amishi,
you can make it without curd, the texture will be different.
Sonia
Hi Sonia,
Which brand of yeast do you use?
Hello Smita, I use Gloripan, Prime, Prestige, Angel, and Tower ++. All are equally good.
Regards
Sonia
Didi maine try kiya hai paav .. but upar se brown nahi ho rahe hai OTG me.. kya karu ? 🙁
Dear Nidhi,
Sorry, i missed your comment earlier.
Let me know if you baked with both the rods on in the oven?
Did you brush the pav bun with milk before baking?
– Sonia
Upper layer becoming little hard ? Why ??
Sudwip, Not sure what to comment, hoping that you covered the buns with aluminium foil while baking as suggested in the recipe.
Sonia
Mine it becomes bread. Not ladi pav.
Hi Kavita,
I have no idea what it means. Please express in detail.
Sonia
Please advice measurements for active dry yeast instead of instant yeast
Hi Karuna,
Use the same measurements for both i.e. active dry yeast of instant yeast.
Regards
Sonia
Hi….mam I don’t have oven so can I try on gas stove and for how much time …I should bake it on gas stove
Hello Janki,
Check this recipe for the process of how to bake without an oven
https://anybodycanbake.com/pineapple-upside-down-cake/
For pav buns, it will take more than 15 minutes but you will need to keep a watch on when it gets baked.
Thanks
Sonia
Hi Sonia if I double the quantity or reduce to half how should we adjust the yeast……whether yeast will also be doubled or reduced.
Hi Purba, Everything needs to be proportionality reduced or increased.
Regards
Sonia
Can we add spicies to this recipe to make masala buns.is it necessary to over with foil while baking and oven both rods to b on ON mode.
Hello Rekha,
Yes you can add Masala in the buns. To cover the buns with foil, it ensures that the crust do not become hard and dark brown. Yes both the rods needs to be on.
Check this recipe as a reference for masala buns: https://anybodycanbake.com/recipe/pull-apart-bread/
Sonia
Hi Sonia, many thanks for sharing your recipes to the public. Since I am a vegan, could I please ask if there’s any other vegan substitute apart from vegan yogurt? Thank you.
Hello Neha,
You may like to use coconut yogurt or any other vegan yogurt available in market.
Sonia
Hi Sonia
Tried the buns today. They came out beautiful. Thank you!! Just an observation. While adding salt, I realised recipe called for 1 table spoon. which as per my judgement would have made the end product way to salty. I reduced it as per my andaz. Just a question. Are you sure it should be 1 tbsp and not 1 tsp? Thanks 🙂
Hello Swati,
Thanks for finding out the error and helping me rectify that. Yes it is 1 tsp not 1tbs. Thanks again.
Sonia
Hi ,I tried ur ladipav recipe yesterday it came out very well but only one thing was gadbad that though I added salt according to recipe the bread turned out salty, Pl help me to solve this tnks
Hi Havovi, if you have used the ingredients with proper measurements and use correct measuring tools, the pav buns should not become salty. By the way, which salt you are using?
Regards
Sonia
While adding oil to the flour after kneading I used amul butter does that mk it saltly next time should I mk changes in quantity of salt n amul butter n how much as I feel both r equally salty
Yes. you may otherwise use unsalted butter.
Can we make ladi pav without yeast..
Hi Sonal,
Without yeast the preparation is most like cake, dense and heavy. Pav buns should to be soft and fluffy.
Sonia
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
Flour to water proportion is totally off.
The ratio will vary depending upon flour quality and weather conditions. Bakers generally understand this thing and make the adjustments accordingly.
I tried ur recipe came out so well
But the top layer brown n shiny I dint get
I used milk to brush on top
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