Ladi pav recipe | Eggless pav

Ingredients

• 300 g (2 heaped cups)plain flour
• 1 tspinstant yeast
• 30 g (2 tbsp)butter, melted
• 120 ml (½ cup), lukewarmwater
• 60 ml (¼ cup), at room temperaturemilk
• 1 tbspsugar
• ¾ tspsalt

Instructions

1. 1

   Mix yeast

   In a large mixing bowl, stir together the lukewarm water, yeast and sugar until the yeast has dissolved.

2. 2

   Add wet ingredients

   Add the salt, room-temperature milk and melted butter, then mix well.

3. 3

   Add the flour

   Stir in the flour with a spatula. The dough will be very sticky; it does not need to be smooth, but the ingredients should be evenly combined. Do not mix it by hand at this stage.

4. 4

   Let dough rise

   Cover the bowl with cling film or a damp towel and leave it until the dough has doubled in size, about 30 minutes to 1 hour.

5. 5

   Fold the dough

   Once it has doubled, wet your fingers and fold the dough in towards the middle, tucking it in as you go.

6. 6

   Repeat the folds

   Turn the bowl 90 degrees and repeat the fold. Dip your fingers in water as needed to stop the dough sticking.

7. 7

   Transfer the dough

   After folding from all sides, move the dough to a generously floured surface.

8. 8

   Smooth the dough

   Dust the top with a little flour and work the dough until smoother, adding flour as needed but taking care not to use too much.

9. 9

   Divide into rolls

   Divide the dough into 9 equal portions: split it into 3 pieces, then divide each piece into 3. Estimate by eye or weigh the portions for an even result.

10. 10

    Shape gently

    Sprinkle a little flour on your hands when needed to prevent sticking. Handle the portions gently; because the dough is sticky, it needs very little kneading.

11. 11

    Prepare the pan

    Grease an 20 × 20 cm (8 × 8 inch) pan with butter, dust it with flour and tap out the excess.

12. 12

    Proof the buns

    Arrange the buns evenly in the pan, leaving space between them. Cover with cling film and leave for 30 minutes, or until doubled in size.

13. 13

    Brush with milk

    Gently brush the tops of the buns generously with milk.

14. 14

    Bake the pav

    Preheat the oven to 190°C for 15 minutes. Bake the buns on the middle rack for 15 minutes, or until the tops are golden.

15. 15

    Brush with butter

    When the buns are baked, brush their tops generously with butter.

16. 16

    Cool the buns

    Loosen the sides and turn the buns out onto a wire rack to cool completely.

17. 17

    Cover while cooling

    Cover the buns with a clean kitchen towel as they cool.

What are ladi pav?

Ladi pav are soft, egg-free Indian bread rolls baked close together so they join at the sides and can be pulled apart. Pav is especially familiar in western India, where it is served with street-food favourites and curries.

This version keeps the dough simple, using yeast, milk and butter for a tender, enriched crumb. Baking the portions together helps keep their sides soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 10g protein, 64g carbs, 8g fat.

The flour supplies most of the carbohydrate, while the butter contributes much of the fat and some saturated fat. Flour and milk provide most of the protein, with salt accounting for most of the sodium. Pair a couple of rolls with a vegetable-rich curry or beans for a more balanced plate.

A sticky dough by design

Mixing: Stir the flour in with a spatula rather than kneading by hand at the start. The dough is meant to be sticky, so resist the urge to add a lot of extra flour.

Folding: Once risen, wet fingers make it easier to fold and tuck the dough without it clinging to your hands. A light touch helps preserve the air developed during the rise.

Getting an even batch

Portions: Divide the dough into three, then split each piece into three more. Weighing the portions is useful if you want the rolls to bake at the same rate.

Shaping: Use just enough flour to handle each piece and keep the movements gentle. Too much flour or heavy kneading can make the rolls denser.

Proofing and timing

First rise: The dough should double in size, which can take 30 minutes to 1 hour. Use the rise in volume as your cue rather than relying only on the clock.

Second rise: After arranging the portions in the pan, leave them for 30 minutes or until doubled. The recipe also calls for 15 minutes of oven preheating and 15 minutes of baking, so allow extra time for both rises beyond the stated 30-minute total.

How to tell they are baked

Colour: Look for golden tops after 15 minutes in the oven at 190°C. If they need more time to colour, keep an eye on them rather than leaving them unattended.

Finish: Brush with butter as soon as they come out of the oven, then loosen the edges and turn the batch onto a wire rack. A clean towel over the rolls while they cool helps keep the crust soft.

Serving ladi pav

The soft rolls work well alongside a curry, a saucy bean dish or a vegetable-based meal. Split and serve them while fresh, or warm them gently before serving if they have cooled.

Because the buns are baked together, pull them apart at the joins rather than cutting through the whole batch.

Recipe notes & tips

• Keep the water lukewarm rather than hot when mixing it with the yeast.
• Wet your fingers for the folds so the sticky dough is easier to handle.
• Flour the work surface and your hands lightly, adding more only when necessary.
• Leave room between the shaped portions so they have space to expand during proofing.
• Brush the risen buns gently with milk to avoid pressing the air out.
• Cover the baked rolls with a clean towel while they cool to help retain their softness.

Variations

• Soft tops: Brush the buns with melted butter straight after baking, as in the recipe.
• Seeded finish: Sprinkle seeds over the milk-brushed tops before baking.
• Garlic butter: Mix garlic into the butter used to brush the baked rolls.
• Wholemeal blend: Replace part of the plain flour with wholemeal flour, keeping in mind the dough may need a little more water.
• Smaller rolls: Divide the dough into more portions and check them earlier, as smaller buns may bake faster.

Common mistakes to avoid

• Adding too much flour: The dough is supposed to be sticky, so dust sparingly to avoid dry, dense rolls.
• Using hot water: Very hot water can harm the yeast; use lukewarm water instead.
• Skipping the first rise: Wait until the dough has doubled before folding and dividing it.
• Overworking the dough: Handle it gently and knead only enough to smooth it after the folds.
• Crowding the pan: Arrange the portions with space between them so they can expand during the second rise.
• Turning out too soon: Loosen the sides and use a wire rack so the buns can cool without trapping steam underneath.

How to store

Once completely cool, store the rolls in an airtight container at room temperature and eat within 2 days. Rewarm briefly in a low oven or microwave until soft; avoid overheating, which can dry them out.

Frequently asked questions