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Pav Bread Recipe / Ladi pav Recipe

 Will your courage endure or your hands be strong in the day I deal with you? I the LORD have spoken, and I will do it. (-Ezekiel 22:14)
सो जिन दिनों में तेरा न्याय करूंगा, क्या उन में तेरा हृदय दृढ़ यौर तेरे हाथ स्थिर रह सकेंगे? मुझ यहोवा ने यह कहा है, और ऐसा ही करूंगा।  


  • Milk – 100ml
  • All purpoes Flour/ Maida / Plain Flour – 125g / 1 Cup
  • Yeast – 1 Tsp
  • Sugar – 1/2 Tbsp
  • Salt – ½ Tsp
  • Milk Powder – 2 Tbsp
  • Butter – 2 tbsp
  • Milk & Butter – For Brushing
  • Salt – 2 Cups for Baking


  • Start with Yeast proofing.  Take warm milk milk 
  • Add Yeast and  sugar. Mix and let the mixture rest for 10  minutes. 
  • Add 3 tbsp. melted unsalted butter, 1 tsp. salt and 3 cups all-purpose flour.
  • Mix together to make a sticky dough.
  • Lightly dust your clean counter. Empty the dough and knead it for 8-10 minutes. This is the most important stage to develop gluten, and make the dough elastic.
  • Keep the dough in a greased large bowl. Cover and let it rest for an 2 hour.
  • Use a tray or baking box 9″X13″ to arrange and bake pav breads. Grease with oil and dust it with flour.

 Baking Method

  • After an hour the dough should have doubled in size. Knead the dough again for 8-10 minutes. Divide into 12-15 parts, and arrange them in a tray leaving 1 1/2 inch space in between.
  • Cover and let the dough proof for 45 minutes to 1 hour.
  • (It is okay to keep it a little longer too. Maximum 1 1/2 hour.)
  • Proofing is the process just before baking. The dough is covered and is allowed to rest to double in size.
  • Bake in a 220 c preheated oven for 8-10 minutes or till they get lightly browned.
  • When you first remove the pav imminently apply butter on top to get soft pav’s
  • Let them rest on a cooling rack.

 Serve this pav with tea / dinner or make vada pav, pav bhaji or puneri missal for perfect combination.



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