Ladi Pav Recipe

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This ladi pav recipe is my eggless dinner rolls that are super soft, light, and airy. You can serve them for breakfast with jam or serve them for lunch and dinner with the main course. These are perfect to serve with pav bhaji too!

While the whole world thinks Indian food is only served with flatbread such as chapati, naan, roti, or rice the truth is far from that. We love our bread recipes too.

You will often find Indian snacks served in these eggless dinner rolls such as vada pav, misal pav, or pav bhaji. We love having a dark crusted bun with our curry sauces.

Ingredients and substitutes

• Flour – Ideally, bread flour is best to create a nice chewy texture to the bread but my mom always used maida / all-purpose flour to make these and it works great too.
• Yeast – I love using instant dry yeast because I have it in my pantry all the time. You can also use the same amount of active dry yeast. And, you can also use fresh baker’s yeast (from the bakery).
• Oil/Sugar – Oil and sugar are not much but they help feed the yeast and add flavor to the bread.
• Water – While you can use room temperature water it is best to use lukewarm water of about 110F. Do not use cold water as it will take longer for the yeast to activate. For a richer flavor, you can also use warm milk instead of water.
• Optional ingredients
  • Butter – you can add 2 tbsp of soft room temperature butter for flavor and buttery taste.
  • Garlic butter – to make garlic rolls brush the rolls with garlic butter.
  • Milk powder – for milky bread replace the water with milk and add 2 tsp of milk powder to the flour.

Ladi pav bread recipe

• Yeast – In a small bowl, combine the warm water, yeast, oil, and sugar. Set aside for 5 minutes until it foams.
  Pro tip – you can add instant yeast directly to the flour but this method ensures the yeast activates.

• Knead – In the bowl of a stand mixer with the dough hook attachment add the flour, salt, and yeast mixture. Knead for 4 to 7 minutes on medium-low speed.
  Alternatively, you can knead the dough by hand too. Start with a large mixing bowl and wooden spoon then transfer to a well-dusted work surface. Make sure to use just enough flour to knead. Adding too much flour will make dense rolls.
• Prove – Spray a large bowl with oil. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume.
  Pro tip – you can also leave the dough in the fridge to slow rise for up to 16 hours.

• Divide – Invert the dough onto a lightly dusted work surface. Divide the dough into 15 equal portions. To do this start by dividing the dough in half. Then each half into half again until you have 15 portions.
• Shape – Shape each portion into a ball. To do this, hold the dough in your hand and bring all the seams under. Then, place the dough onto the work surface and roll to create a tight ball. Do this to all the 15 portions.
  Pro tip – you can also make 12 larger buns or 16 small buns. These make 5 rows of 3 buns each so 5 x 3 = 15 in a 9 x 13 rectangular pan.
• Prove – Lightly spray or grease a 13 x 9 rectangular pan with cooking spray or oil. Gently arrange all the dough balls into the pan. Loosely cover with plastic wrap and leave to rise for 45 to 60 minutes or until almost double in size.
  Pro tip – you can also use a baking tray lined with parchment paper to make these buns.
• Oven – About 20 minutes before baking preheat the oven at 400°F/200°C/Gas Mark 6
• Bake – Just before baking brush the rolls with milk or cream. Then, bake on the center rack in the preheated oven for 20 to 25 minutes.
• Cool – when baked let cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
  Pro tip – it is important to remove the rolls from the pan quickly or the steam inside the pan can make the bottom of the buns wet.

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• Handbreads, Apas
• East Indian Fugias, or Instant Fugias
• Varias – East Indian Wedding bread
• Homemade White Bread
• Homemade Brown Bread

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