Homemade Ladi Pav Recipe | How to Make Pav Buns At Home | Eggless Ladi Pav Recipe

Homemade Ladi Pav | Pav Buns recipe with step by step photo. Today's recipe is a Mumbai Special Ladi pav a soft, airy and flavorful eggless buns. These buns are easy to make it at home without eggs. I often bake this Pav Buns at home and have taken pictures too but somehow the pictures got deleted 2 times and again last month took pictures when I made Pav Bhaji for our weekend Lunch. Pav Bhaji is our family's favorite recipe that too with Homemade Pav Buns. The pav has nice buttery flavor and extremely soft and fluffy texture. I like to eat these buns as such with jam and butter. I have tried this pav using Tangzhong method and using my Basic White Bread recipe. But this time tried Aparna's recipe and only added 1.5 tbsp milk powder to it. The Pav turned out super soft and flavorful. My kids enjoyed it a lot. Also this time made extra Pav Buns and tried Masala Pav, Vada Pav, so keep watching for more chaat and street food recipes.

Homemade Ladi Pav Recipe

Prep Time : 10 mins + 1.30 hour | Cook time : 10 minutes

Recipe Category : Breads/Main Course

Recipe Source : My Diverse Kitchen

Makes 16 Pavs

Ingredients

1. All purpose flour  3.5 to 4 cups
2. Instant Yeast  1 tsp
3. Salt  1 tspSugar or Honey   1 tbsp
4. Milk 1 and 1/2 cup
5. Butter,softened   1 and 1/2 tbsp
6. Melted Butter  1-2 tbsp for brushing

Method
You can prepare the dough using stand mixer or by hand too. I used my Stand Mixer.
Put 3 1/2 cups of flour, the yeast, salt, sugar in a big bowl and whisk together. If using a food processor you can do this in that, by pulsing everything a couple of times.

Put the milk and the butter in a small pan and heat it, while whisking a couple of times, till the milk is just lukewarm.
Add the lukewarm liquid to the dry ingredients and knead (by hand or in the processor) till a soft and elastic dough forms.
You will have to add a bit more of flour (a tbsp at a time) while kneading, to achieve this. Do not be tempted to add more flour, or your rolls will become tough.

Your dough must be soft and elastic, just short of sticky. Shape the dough into a ball.
Place the dough in an oiled bowl, rolling the ball of dough till it is coated with oil. Cover the bowl with a plastic or cling wrap and allow it to double in volume (should take about an hour).
After that, Lightly knead the dough and divide equally into about 16 pieces. Shape each piece into a ball and place on a greased rectangular baking tin.

Place the balls of dough about 1/4” apart in 4 rows of four each.
Cover them with a towel and allow them to rise for 30 minutes.
Bake them at 220C (425F) for 10 minutes till they rolls have risen and started browning.
Take them out of the oven and quickly brush them with melted butter and bake them for another 5 minutes till the tops have browned well.  Take the rolls out and let them cool on a rack.
Notes:
If using honey instead of sugar, add it to the warm milk and it to the flour mix.
To the same recipe, I added 1.5 tbsp of Milk Powder.