Homemade ladi pav are super easy and simple to make at home. You can even make these under 1 hour! Step by step images and video for beginners.
Try this less effort & quick eggless buns at home. With these easy steps, you can make any time at home!
The ingredients as well as method is very simple, nothing complicated.
- All purpose flour - Plain flour / Maida is basic ingredient.
- Instant yeast - I used instant yeast which is added directly, no need to proof. Check under substitutions for alternates.
- Butter - adds flavor in the ladi pav both in dough, as well as for brushing.
- Milk - For extra softness since these are eggless.
- Sugar & salt
See recipe card for quantities.
Ladi pav Instructions
1. Mix lukewarm water, yeast and sugar firstly in a large bowl. Stir to dissolve completely.
Once dissolved, add salt, milk and melted butter at room temperature. Mix well.
Add flour as you stir with spatula.
Don't use hands as it will be super sticky.
No need to be smooth, but it should be mixed evenly.
Cling wrap or use damp towel to cover the bowl. Then, keep aside until doubled in size. (30 mins to 1 hour)
Once doubled in volume, wet your fingers with water.
Fold and tuck to middle.
Then rotate the bowl 90 degree and repeat the same. Dip your fingers in water to avoid sticking.
Once you do from all sides, transfer to a surface dusted generously.
Sprinkle little flour on top and work to smoothen it. Dust as needed but most importantly, do not over do.
After that, divide into 9 equal sized balls. Each time, dust to avoid it from sticking to hands. In addition, be gentle while handling the dough, no need to knead much since it is sticky.
Take a 8*8 inch pan and grease it. Dust and tap off excess. Arrange the buns equally spaced. Next, cling wrap and keep aside for 30 minutes or until it doubles in size.
This is how it should be.
Brush the surface generously with milk. Do it gently.
Bake ladi pav
Preheat oven at 190 deg C for 15 mins. Immediately bake in middle rack for 15 minutes or until top turns golden.
Once done, take out from oven.
Then, brush generously with butter all over the surface.
Loosen sides with spatula.
Finally, cool over wire rack.
Soft homemade ladi pav ready!
Cover with a clean kitchen towel while cooling. Check out video in my Youtube channel.
- Yeast - instead of instant yeast, you can also use active dry yeast. Use 1 & ½ teaspoon for this recipe.
- Flour - use 1 cup all purpose flour and 1 cup wheat flour for healthier choice.
- Vegan - Use olive oil/ Sunflower oil/ vegetable oil. Use fully water itself.
You can do this in pressure cooker just like how we do cake in pressure cooker. You can find many helpful videos & sites giving the details on it.
Stays good at room temperature upto 3 days. 1 week in fridge and 3 months in freezer. Defrost and warm again in oven or microwave to serve.
- Dough should be sticky in this recipe, then only it turns out soft and smooth.
- Do not over bake. Depending on oven capacity, make & model, the baking time may vary. So keep an eye after 12 minutes.
- If you have cooked right, the ladi pav will not stick to pan. It easily comes out.
- Brush with butter or oil immediately for shiny buns.
- Using a right size pan will give you perfect results.
- Milk adds softness.
- If you are using active dry yeast, do not mix it with salt firstly while dissolving. It will slow down the rising process. Add it along with flour.
- Check your yeast stock for freshness. If it is not active/ fresh, then the buns will not raise at all properly as well as get yeasty smell.
Since we make a sticky dough adapting the autolyse method, there isn't much kneading.
It smoothes quickly than the regular method and yields softer results just like if you use a stand mixer or knead longer.
But you have to handle initially with spatula and later dust the work surface generously.
After first raise, use wet fingers for easy handling. Otherwise it will be a disaster.
Also shape perfectly with flour to avoid stickiness. If it sticks to hands, you can't make a perfect shape as well as the shape won't be perfect after second raise.
I actually took longer to assemble the buns concentrating on equal weighing. You can eyeball for much quicker assemble.
I tried 30 minutes first rise and 10 minutes second rise and below is the result.
Was happy with the looks for the fact it is under 1 hour ladi pav. But it was slightly denser. Better for the same day consumption.
My vote is for longer second rise for light and airy soft ladi pav buns.
I also thought I could do a 3 cups measurement recipe using 8 inch pan as it will give more taller buns.
I did not dust properly and make the ladi pav smooth the second batch. So make sure properly tuck each bun smooth & tight.
Ladi pav recipe | Eggless pav
- 2 cups All purpose flour heaped
- 1 teaspoon Instant yeast
- 2 tablespoon Butter Melted
- ½ cup Water Luke warm
- ¼ cup Milk room temperature
- 1 tablespoon Sugar
- ¾ teaspoon Salt
- Mix lukewarm water, yeast and sugar in a large mixing bowl. Stir to dissolve yeast completely.
- Once yeast is dissolved, add salt, milk and melted butter at room temperature. Mix well.
- Add flour as you stir with spatula. Don't use hands as it will be super sticky. No need to be smooth, but it should be mixed evenly.
- Cling wrap or use damp towel to cover the bowl. Keep aside until the dough is doubled in size. (30 mins to 1 hour)
- Once doubled in volume, wet your fingers with water. Fold the dough and tuck to middle firstly.
- Then rotate the bowl 90 degree and repeat the same. Dip your fingers in water to avoid sticking.
- Once you do from all sides, transfer to a surface dusted with flour generously.
- Sprinkle little flour on top and work on the dough to smoothen it. Dust as needed but do not over do.
- Divide into 9 equal sized balls. First divide dough potion to 3, then again each to 3 of same size. You can eyeball or weigh the dough for perfect size.
- Each time sprinkle little flour to avoid it from sticking to hands. Be gentle while handling the dough, no need to knead much since the dough is sticky.
- Take a 8*8 inch pan and grease it with butter. Sprinkle some flour and tap off excess.
- Arrange the buns equally spaced. Cling wrap and keep aside for 30 minutes or until it doubles in size.
- Brush the surface generously with milk. Do it gently.
- Preheat oven at 190 deg C for 15 mins. Bake in middle rack for 15 minutes or until top turns golden.
- Once done, brush generously with butter.
- Loosen sides and invert over wire rack to cool completely.
- Cover with a clean kitchen towel while cooling.
- Depending on oven size, make & model, the baking time may vary. So keep an eye after 12 minutes.
- Please read full post carefully if you intend to try and need perfect results.