Growing up in India, Ladi Pav wasn’t just bread. it was a whole experience. My mom would send me to the corner bakery, and the baker would wrap the warm fresh pav in newspaper sheets. The steam, the smell, and the heat coming through the paper was pure magical. That childhood memory is exactly why I recreated this recipe. The soft, and fluffy pav that feels like home.
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- Why Is It Called “Ladi” Pav?
- Ingredients
- Instructions
- Common Mistakes and How to Avoid Them
- Storage
- How to Freeze Ladi Pav Dough (So You Can Bake Anytime)
- How to serve
- Top Tip
- Related
- Soft & Pillowy Eggless Ladi pav - Dinner Rolls
Why Is It Called “Ladi” Pav?
Because it bakes in a ladi, meaning a row or slab. Each roll bakes touching the next one, so they rise together as one connected sheet. Once baked, you gently tear each pav apart just like the classic Mumbai bakery style.
Ingredients
See recipe card for quantities.
Instructions
- Step 1: Activate the Yeast Add warm milk, sugar, and rapid active yeast to the stand mixer bowl. Mix gently and let it rest for 2 minutes. You’ll see light foam forming - that means the yeast is active (Blooming).
- Step 2: Make the Dough Add flour, salt, and room-temperature butter. Knead using a dough hook for 6-7 minutes (or knead by hand for 10-12 minutes). The dough should feel soft, smooth, and slightly tacky.
- Step 3: First Rise - Instant Pot Method: Lightly oil the inner pot. Place dough inside → close lid Press Yogurt → set timer for 1 hour. Dough will double in size. Bowl Method: Place in an oiled bowl Cover and let it rise for around 1-1.5 hours. Dough will double in size.
- Step 4: Shape Into Pav Balls Divide dough into 15 equal pieces.
- Shape perfect smooth balls: Stretch edges of each piece toward the center. Pinch seams together. Flip seam-side down. Cup your hand over the dough and move in small circles. This creates surface tension and gives that smooth bakery top. Repeat for all 15.
- Step 5: Second Rise Grease your baking pan. Arrange dough balls in 3 rows of 5. Cover with a kitchen towel and rise for 1 hour. (Winter may need 20-30 extra minutes).
- Step 6: Bake Preheat oven to 375°F (190°C). Brush the proofed dough with milk. Bake 15-18 minutes on the middle rack. Remove and immediately brush with melted butter. Cool slightly, tear apart, and enjoy.
Common Mistakes and How to Avoid Them
| Mistake | Result | Solution |
|---|---|---|
| Under-kneading dough | Pav turns dense | Knead for 8–10 minutes; I noticed softer results only when I stopped rushing this step. |
| Too much flour added | Dry pav | Keep dough slightly sticky; grease hands instead of adding flour. |
| Not letting dough rise fully | Flat pav | Allow full rise based on dough, not time; in colder months, I leave it near a warm stove. |
| Overbaking | Hard top crust | Check at 18 minutes and remove when lightly golden. |
| Yeast not activated properly | Dough doesn’t rise | Milk must be warm—not hot; learned this after one “rock-hard pav” disaster. |
Storage
| Can it be saved? | How long? | How to store? |
|---|---|---|
| Yes, leftovers can be saved | 2–3 days | Store in an airtight container at room temperature. |
| Yes, can be frozen | Up to 1 month | See the exact instructions below |
How to Freeze Ladi Pav Dough (So You Can Bake Anytime)
Freezing pav dough is the easiest way to enjoy fresh, bakery-style rolls whenever you want. Here’s the simple method:
- Make the dough and knead for about 10 minutes.
- Let it rise for roughly 45 minutes.
- Shape the dough into rolls.
- Place the rolls on a baking sheet, uncovered, and freeze until firm (about 3 hours).
- Transfer the frozen rolls to a freezer-safe bag.
To Bake Later
- Place frozen rolls on a greased baking sheet.
- Let them thaw and rise for about 4 hours, until soft, puffy, and doubled in size.
- Bake as you normally would.
How to serve
- Serve warm with pav bhaji , misal , dabeli , or aloo sabzi .
- Toasted pav pairs well with garlic chutney , masala chai , or butter-roasted veggies .
- Great for mini sliders with vegetarian fillings.
Top Tip
Don’t skip the second rise as this creates the fluffiness. Brush warm pav with butter for a soft top crust.
Related
Looking for other recipes like this? Try these:
- Kutchi Dabeli Recipe
- Authentic Mumbai Pav Bhaji (Instant Pot & Stove Top)
- Authentic Mumbai Vada Pav Recipe
- Easy Vada Pav Sliders: The Ultimate Party Snack!
Equipment
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- 13 x 9” Rectangular Baking Pans Quick Release Bakeware Tray Brownie Loaf Pan with Nonstick Coating Round Edges Heatproof Stainless Steel for Beginners Professionals - eBook Included
- 1 Fleischmann’s Rapid Rise Yeast
Ingredients
- 4 cups unbleached All-purpose flour / maida
- 1½ cups warm milk add a few tablespoon more if needed
- 6 tablespoon unsalted butter room temperature
- 1 tablespoon rapid rise active yeast
- 1 tablespoon sugar
- ½ tablespoon salt
Instructions
Step 1: Activate the Yeast
- Add warm milk, sugar, and rapid active yeast to the stand mixer bowl.
- Mix gently and let it rest for 2 minutes.
- You’ll see light foam forming - that means the yeast is active (Blooming).
Step 2: Make the Dough
- Add flour, salt, and room-temperature butter.
- Knead using a dough hook for 6-7 minutes
- (or knead by hand for 10-12 minutes).
- The dough should feel soft, smooth, and slightly tacky.
Step 3: First Rise
- Instant Pot Method:
- Lightly oil the inner pot.
- Place dough inside → close lid
- Press Yogurt → set timer for 1 hour.
- Dough will double in size.
- Bowl Method:
- Place in an oiled bowl
- Cover and let it rise for around 1-1.5 hours.
- Dough will double in size.
Step 4: Shape Into Pav Balls
- Divide dough into 15 equal pieces.
- Shape perfect smooth balls:
- Stretch edges of each piece toward the center.
- Pinch seams together.
- Flip seam-side down.
- Cup your hand over the dough and move in small circles. This creates surface tension and gives that smooth bakery top.
- Repeat for all 15.
Step 5: Second Rise
- Grease your baking pan.
- Arrange dough balls in 3 rows of 5.
- Cover with a kitchen towel and rise for 1 hour. (Winter may need 20-30 extra minutes).
Step 6: Bake
- Preheat oven to 375°F (190°C).
- Brush the proofed dough with milk.
- Bake 15-18 minutes on the middle rack.
- Remove and immediately brush with melted butter.
- Cool slightly, tear apart, and enjoy.
Video
Notes
- Make the dough and knead for about 10 minutes.
- Let it rise for roughly 45 minutes.
- Shape the dough into rolls.
- Place the rolls on a baking sheet, uncovered, and freeze until firm (about 3 hours).
- Transfer the frozen rolls to a freezer-safe bag.
- Place frozen rolls on a greased baking sheet.
- Let them thaw and rise for about 4 hours, until soft, puffy, and doubled in size.
- Bake as you normally would.
Nutrition
Equipment
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- 13 x 9” Rectangular Baking Pans Quick Release Bakeware Tray Brownie Loaf Pan with Nonstick Coating Round Edges Heatproof Stainless Steel for Beginners Professionals - eBook Included
- 1 Fleischmann’s Rapid Rise Yeast
Ingredients
- 4 cups unbleached All-purpose flour / maida
- 1½ cups warm milk add a few tablespoon more if needed
- 6 tablespoon unsalted butter room temperature
- 1 tablespoon rapid rise active yeast
- 1 tablespoon sugar
- ½ tablespoon salt
Instructions
Step 1: Activate the Yeast
- Add warm milk, sugar, and rapid active yeast to the stand mixer bowl.
- Mix gently and let it rest for 2 minutes.
- You’ll see light foam forming — that means the yeast is active (Blooming).
Step 2: Make the Dough
- Add flour, salt, and room-temperature butter.
- Knead using a dough hook for 6–7 minutes
- (or knead by hand for 10–12 minutes).
- The dough should feel soft, smooth, and slightly tacky.
Step 3: First Rise
- Instant Pot Method:
- Lightly oil the inner pot.
- Place dough inside → close lid
- Press Yogurt → set timer for 1 hour.
- Dough will double in size.
- Bowl Method:
- Place in an oiled bowl
- Cover and let it rise for around 1–1.5 hours.
- Dough will double in size.
Step 4: Shape Into Pav Balls
- Divide dough into 15 equal pieces.
- Shape perfect smooth balls:
- Stretch edges of each piece toward the center.
- Pinch seams together.
- Flip seam-side down.
- Cup your hand over the dough and move in small circles. This creates surface tension and gives that smooth bakery top.
- Repeat for all 15.
Step 5: Second Rise
- Grease your baking pan.
- Arrange dough balls in 3 rows of 5.
- Cover with a kitchen towel and rise for 1 hour. (Winter may need 20–30 extra minutes).
Step 6: Bake
- Preheat oven to 375°F (190°C).
- Brush the proofed dough with milk.
- Bake 15–18 minutes on the middle rack.
- Remove and immediately brush with melted butter.
- Cool slightly, tear apart, and enjoy.
Video
Notes
- Make the dough and knead for about 10 minutes.
- Let it rise for roughly 45 minutes.
- Shape the dough into rolls.
- Place the rolls on a baking sheet, uncovered, and freeze until firm (about 3 hours).
- Transfer the frozen rolls to a freezer-safe bag.
- Place frozen rolls on a greased baking sheet.
- Let them thaw and rise for about 4 hours, until soft, puffy, and doubled in size.
- Bake as you normally would.
