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Ladi Pav recipe | Mumbai Ladi Pav

Homemade Ladi Pav is soft and spongy Mumbai style eggless buns. As much as intimidating it may sound, preparing ladi pav recipe with yeast at home is very simple to make by following few simple steps.
Prep Time20 mins
Cook Time20 mins
Resting time2 hrs
Course: Bread
Cuisine: Indian
Keyword: homemade ladi pav, indian buns, indian pav recipe, ladi pav recipe, mumbai ladi pav recipe
Servings: 12 ladi pav
Author: Arpita@Gastronomic Bong

Equipment

  • 9x13 inch baking paan
  • Large bowl
  • weighing tool
  • stand mixer (optional)

Ingredients

  • 450 grams All purpose flour / Maida sifted
  • 10 grams Yeast (instant dried yeast)*
  • 20 grams Sugar
  • 10 grams Salt
  • 250 ml Milk (lukewarm)/ water (I have used milk)
  • 2 tbsp Oil plus extra for brushing

Instructions

  • In a large mixing bowl sift flour. Mix it together and make a well in the middle. keep aside.
  • Mix the yeast and sugar with lukewarm milk and let it rest for 5-7 mins until the mixture looks bubbly and frothy.
  • To make the dough. Pour the yeast-milk or water mixture into the well. Bring the flour in gradually from the sides and keep mixing and working the rest of the flour in with your flour-dusted hands. **Check Notes
  • Tip the dough out on the well dusted surface to knead. Further add in the salt and 2 tbsp of oil in the dough and continue to knead until you have a smooth, springy dough.
  • Now place the dough in a large oiled bowl. Cover the bowl with a damp cloth and place in a warm room for about an 45 minutes to one hour or until the dough has doubled in size.
  • Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.
  • Cut the dough in 12 equal parts and shape them into balls.
  • Now line a 9x13 inch baking tin with a baking sheet and rub the sides with some oil or butter. Then arrange the dough in the prepared pan.
  • Cover with a cling film or wet towel and let it stand in a warm spot until rolls have doubled in size.
  • Preheat the oven to 200 degrees Celsius.
  • Once rolls have doubled in size, brush oil or milk onto rolls.
  • Bake for 15-16 minutes or until the top looks golden brown.
  • Take the pav out of the oven and rub with oil or butter for a shiny look.
  • Then cover with a damp cloth and let it cool completely.
  • Let it cool and enjoy ladi pav as vada pav or pav bhaji.

Notes

Note**
Kneading dough in Stand mixer: If you have a stand mixer let it do all the hard work and knead the dough in the mixer for 8-10 minutes on low to medium. Then add salt and oil and continue kneading. You will know when the dough is kneaded enough when it feels smooth and elasticFollow the same rest of the method as above.
*Yeast:
I have used instant dried yeast in this recipe. It makes things move on faster and you don’t need to wait for ages for the yeast to get activated. If instant yeast is not available you can also use active dried yeast.