Wheat Ladi Pav Recipe
Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!Wheat Ladi Pav Recipe
Ladi pavs is a popular Mumbai bread that is often paired with batata vada and pav bhaji recipe. After trying out homemade Ladi pavs for years, I have now started making the healthier version - wheat ladi pavs at home. These ladi pavs are both super healthy and super delicious in every bite! Wheat Ladi Pav Recipe
As an added bonus - these Wheat Ladi Pav Recipe can be fully customized. Simply add Italian seasoning, garlic-herb seasoning or any herb of your liking to the dough and enjoy flavored pavs or buns.
The wheat flour that I used is a combination of wheat flour and flax meal. This combination resulted in soft and fluffy pavs. But if you are using regular wheat flour please reduce the flour quantity to 3 cups.
These whole wheat pavs or buns are so moist, wholesome and nutty that you'll devour them in minutes. And above all they taste amazingly delicious!
How to make Wheat Ladi Pav Recipe?
The preparation of this Wheat Ladi Pav Recipe is very straightforward. Wheat flour mixed with yeast, oil, and water creates the softest and fluffy homemade pavs. Simply follow the instructions below for soft and fluffy pavs.
After the yeast has activated, combine all the ingredients and knead a soft pliable dough. Let the dough sit undisturbed for at least an hour. All the secret lies in the resting time.
The dough will rise even faster if you place the dough bowl in a warm corner - for me, it was my bright and sunny kitchen window. This will be the initial rise of the dough and after the initial rise you will find the dough all puffed up.
After the resting time, if you find the dough too sticky dust it with some extra flour and divide it into equal parts. Place the rolled/shaped out dough into a greased baking tray, cover with a damp cloth and let it sit for another 30 - 40 minutes.
This is the last and final rise and it plays a very important role in how the pavs are going to end up. If they rise, we will end up having nice puffy pavs but if they fail to rise, we will have flat and round pavs - like the one in the upper left corner. 🙁
Bake and enjoy with vada pav or pav bhaji recipe. Also check out Homemade Ladi pavs, vada pav recipe.
If you happen to make this recipe, please share your yum pictures with me on Facebook. Would love to see your creation!
Cheers!
Wheat Ladi Pav Recipe
INGREDIENTS
YEAST PREPARATION
- 2¼ teaspoons Active dry yeast
- 2½ tablespoons Sugar
- ¼ cup Lukewarm water
PAV DOUGH – THIS RECIPE YIELDS 12 PAVS
- 3 cups Whole Wheat Flour Atta
- 1½ teaspoons Salt
- ½ cup Oil or Butter
- 1¼ cups Water OR buttermilk start with 1 cup. If needed slowly add the ¼ cup.
- 2 tablespoons Butter to brush the top
GARNISH
- 1 teaspoon Black sesame seeds (optional)
INSTRUCTIONS
- Assemble: all the ingredients.
- And wheat flour.
- In a microwavable bowl, heat water. Water should be LUKEWARM. Take it off the flame and mix in yeast and sugar.
- Mix well. Allow it to sit for 5 minutes until it activates and becomes all frothy and bubbly.
- Just like this. If yeast is not bubbly, please discard and start over again. Do not proceed without activating the yeast first.
- Transfer wheat flour to a large bowl..
- Add salt..
- Start kneading the dough by slowly pouring in the yeast mixture.
- Pour in oil..
- Add water and knead a soft, pliable dough. Adjust water accordingly. Depending on the quality of the flour, you may need less or a little more water to knead a smooth, pliable dough.
- Cover the dough with a damp cloth and let it rest for 2 hours in a warm place.
- The dough will double in size and will become airy and puffy.
- Remove the dough from the bowl and knead for 5-10 minutes. This step is important for dough elasticity and gluten formation. If the dough feels sticky dust it with some extra flour and you should be good.
- Divide into equal parts and start rolling one end of the dough.
- Keep rolling till it forms a round shape.
- Give it a smooth finish and make it look like a ball.
- Arrange the dough balls in a greased baking tray.
- Cover it with a wet cloth and let it rise for another 30 minutes to an hour.
- All puffed up dough. Preheat oven @ 400 degree F.
- Bake for 12 - 15 minutes. If the top is not brown in the desired time, take the pavs closer to the top heating element (or broil) and let it sit for 1-2 minutes until top is light brown in color.
- While broiling, keep a watchful eye as the pavs can burn easily if left unattended.
- Pav may feel hard on to when removed from oven. No worries. Generously brush the top with butter....
- And you will end up with soft,fluffy and ready to eat pavs..
- Closer look at the wheat pavs..
- Enjoy with bhaji recipe.
RECIPE NOTES
Hi.. if I am using whole wheat flour and flax meal separately, what should be the ratio of these two?
Tapaswi, wheat flour remains the same - 3 cups and use 3/4 cup of flax meal. Use golden flax meal for this recipe.
I hv tried many receipe of buns and pavs before this and its failed. Tried this receipe twice and it worked great. Thank you Ruchi... Pls can you help us a receipe for sweet hot cross buns with dried fruits and peels. Thanks once again
Thank you for your kind words, Odette!
So glad that this recipe worked for you.
Have taken down your request and will try to post the sweet hot cross buns recipe soon. 😊
Excellent recipe, used it for vegan pulled 'pork' sandwiches and it was amazing!
Thank you for the feedback, Emi!
So glad you liked the recipe.
Can I use buttermilk instead of making it out of milk and vinegar?
Sure, you can!
1. What do you mean by buttermilk?
2. Also you have written- "if using regular wheat flour than reduce the quantity of flour to 3 cups ". Recipe calls for 3 cups so how do I reduce?
Sonakshi, buttermilk is a combo of milk + vinegar.
Sorry for the confusion, in that statement I am referring to whole wheat flour with flax meal combination. Please use 3 cups of whole wheat flour as stated in the recipe.
Hi Ruchi, Thanks for sharing this recipe. I tried the recipe but the bread didn't rise can you please help me understand what could have gone wrong. The dough had risen to double but it deflated in some time and didn't rise at all during baking.
Regards,
Nihi, sorry to hear that this recipe didn't turn out the way you have expected. The culprit is over-proofing. Meaning your dough was allowed to rise for an extended period; therefore, it collapsed as soon as it hit the hot oven. To fix an over-proofed dough, punch down and deflate the dough. Knead and shape.
Hi Ruchi ma'am
After lots of trial n error method of making buns found ur recipe n my buns turned out so well.... Thanks a lot.... 😘
Yay! Glad to hear that.
Thank you for your kind words, Snehal.😊
I tried this recipe...and i used buttermilk instaed of water as u suggested.and they turned out soooo good....i can literally swear on the pav...soo soft ...so moist...and soo good...my family did not believe initially that it was 100% whole wheat pav...thanks for the recipe Ruchi..
Yay! Thank you, Samrudha, for your kind words. 😊
So glad you liked the recipe.
Thank you for the recipe - tried it yesterday and the whole wheat Laadi paav came out wonderful! Must mention though, that the amount of water I needed was far less than what the recipe called for (almost half). Luckily, I was able to adjust in time and everything turned out ok, but you might want to add that as a cautionary tip in the recipe.
Several friends have asked me for the recipe since I shared the paav pics on FB and I have forwarded this recipe page to all of them. Thanks again and keep up the good work!
Thank you, Shilpa, for your great feedback!
So glad you liked the recipe and thank you for spreading the word.
This ratio of flour to water is pretty balanced in this recipe - wondering what went wrong at your end?
No idea what the reason might have been... I was completely caught by surprise when the dough came together really nicely and I still had about half the water left! I always have organic whole wheat bread flour at home as I use that to bake bread at home in my bread machine. That’s what I used, instead of regular whole wheat (chapati) aata. Maybe that made a difference?? Anyway, I plan to make the paavs again another time and will use the same bread flour once and chapati aata once and see if that makes any difference.
I don't think organic wheat flour or regular wheat flour would make a huge difference. They both can be used interchangeably.
Do give it a try again and share your feedback with me.
Hi Ruchi if I am using butter milk, as like soury taste in the bun how do you suggest to use yeast.
Please suggest. Thank you in advance
Hello Alka, the recipe remains the same as mentioned.
Instead of water use buttermilk.
But what about heating the butter milk. That will separate and curdle
Curdling is absolutely normal.
The mixture will smoothen out as you add the dry ingredients.
Thank you so much, amazing home made pav recipe,God bless you.
Thank you for your kind words, Rupali!
Happy to hear that. 😊
Hello Ruchi,
Hope you are doing good.
I am trying out your recipe today.
In the recipe for wheat flour it is stated - we have to use 3 cups of wheat flour and remaining ingredients remains same. So we will use 1/2 cup oil, 2.5 tbsp sugar, 2.5 tsp salt, 2 tsp yeast. Will this not turn out to be very sweet as we are using same amount of sugar for 6 cups flour.
Why aren’t we halving the other ingredients as well?
Hello Sanchari,
The ingredients given in the recipe is for 3 cups. The pavs turn out perfectly well with these measurements.
I hope that helps!
Hello Ruchi,
Thanks for the reply!
Yes, they turned out soft and fluffy.
There was just one problem, there was an after taste of yeast in the pav. I used 2 tsp of yeast in 3 cups wheat flour. If I reduce the amount of yeast to 1 tsp will the pav still turn out to be as good? Please suggest.
Thank you for the feedback, Sanchari!
Glad you like the recipe.
Sanchari, the ratio of 3:2 (3 flour and 2 yeast), is a standard recipe for bread. If you reduce the quantity of yeast, results may not be the same. The after taste of yeast could be a whole different reason. Make sure your rising and proofing times are correct.
Hope this helps!
Great recipe. Made it couple of times & worked well for me 😊. It’s not everyday that both my wife & mom like it !
So thanks!!
Thank you, Kushal for sharing your experience.
Glad you liked the recipe.
If I change the serving size to 12 pavs, the quantity of wheat flour required comes up as 4.5 cups. So if I am using just whole wheat flour(without flaxmeal), should I use 1.5 cups? I am confused.. Please help.
Dhivya, please use 3 cups of flour and the rest of the ingredients remain the same.
This recipe will yield 12 pavs with 3 cups of flour.
Hi ruchi. Tried this recipe today. It came out well in terms of browning and baking. My only doubt is I used only 3 cups of wheat flour. No other flour. So it gives me 12 or 24 pavs?. Because I got good pavs but smaller in size. Is it because it don't rise well or I got measure wrong
Dr. Mahima, this recipe will yield 12 pavs with 3 cups of flour.
Hi Ruchi, I made these and they turned out moist and fluffy. Its no surprise as I find that of all bread recipes I have tried only yours seem to work well for me. My only issue however, is that I found the two cups of water to be a bit much and I used about 1 and a quarter cups instead. I also realize that the bread tastes a bit doughy when I microwave it. Would you have any idea why ?
Thanks for your kind words Nyakwar! Glad to be of help!
If the bread was allowed to sit in its pan for a long time (after baking), it will taste doughy.
Hi Ruchi... I made this recipe today n it was just perfect. I want to know if I can use same recipe to make bread loaf? After dough rises what should I do to make a bread loaf out of it. Pls help asap
Sure you can.
After the dough rises, shape dough like a loaf and transfer it to a greased pan. Cover and let it rise for another 30 minutes. Bake for 20-25 minutes or until the top is brown in color. Remove from oven. Brush with butter and enjoy!!
Hii my yeast mixture was left after kneading dough. I took exact measurements....pls help
If you like you can use it to make a second batch of bread.
Hi Ruchi, these look simply amazing. Could you please give the proportion of wheat flour to flax meal? I have some and would like to try it in this recipe. Thanks 😊
Thanks Soumya! Since the flour already came mixed with flax seeds therefore I don't have the exact ratio.
I flour was speckled with flax seeds so I guess for 3 cups of wheat flour you would need at least 1/2 cup + 1 tablespoon extra of powdered flax seeds. Rest of the recipe and ingredients remain the same.
hey ruchi...our savior...
could u please tell me how much would 1 cup be in gms plz..
Thanks Khushboo!
Liquid measurement is 1 cup = 250 ml
Dry measurement is 1 cup (flour) = 125 grams. Sugar measurement is different 1 cup sugar = 200 grams.
Hope this helps.
hii ....i tried it today...it is so fluffy and soft...thaks a lot...
Thanks Achu for sharing your experience with me.
Glad you liked the recipe. 🙂
Hello mam.. I have 200ml cup. How much to take all ingredients according to grams. As ur cup is 250ml.. All my measurements will be wrong if i use 200ml measuring cup.. Pls reply. Want to make the pav today. Also can we add maida with wheat flour.. If yes than how much.
Nikita, please us a 250ml cup for this recipe.
Sure, you can add the combo of maida and wheat flour.