Soft Pav Buns
Light, fluffy, and perfectly soft homemade pav buns, just like the ones from Mumbai bakeries. These eggless buns are easy to make and perfect for serving with pav bhaji or vada pav.
For 4 servings
Activate the yeast.
In a small bowl, combine the warm water, sugar, and instant yeast. Give it a gentle stir and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
TIPMake sure your water is warm, not hot. Hot water can kill the yeast.Prepare and knead the dough.
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Pour in the frothy yeast mixture and 1/2 teaspoon of vegetable oil.
- Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
- Knead for 8-10 minutes until the dough is soft, smooth, and elastic.
TIPTo check if the dough is ready, gently press it with your finger. It should spring back slowly.Let the dough rise.
Lightly grease the mixing bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the pav buns.
- Gently punch down the risen dough to release the air.
- Divide the dough into 8 equal portions.
- Take each portion and roll it into a smooth, round ball. Tuck the edges underneath to create a neat top.
- Grease a square or rectangular baking tray (about 8x8 inches).
Proof the shaped buns.
Arrange the dough balls in the prepared baking tray, placing them close together so they are just touching. Cover the tray and let them rise for another 20-30 minutes, until they look puffy.
Bake the pav.
- Preheat your oven to 180°C (350°F).
- Gently brush the tops of the risen buns with milk. This will give them a lovely golden color.
- Bake for 12-15 minutes, or until the tops are golden brown.
- The buns are done when they sound hollow when tapped on the bottom.
Finish and serve the buns.
As soon as you take the pav out of the oven, brush the tops with the remaining 1/2 teaspoon of oil or some melted butter. This keeps the crust super soft. Let them cool in the pan for a few minutes before separating and serving warm.
TIPCovering the hot buns with a clean kitchen towel for 10 minutes after brushing with oil makes them even softer.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Kneading is crucial for soft pav. Don't skimp on the time; knead until the dough is very pliable and smooth.
- 2For a richer flavor, you can use milk instead of water in the dough, but this will increase the calorie count.
- 3Placing the dough balls close together in the pan is what gives ladi pav its classic pull-apart shape.
- 4You can make these buns ahead of time. They store well in an airtight container for up to 2 days.
- 5To check if yeast is active, look for a frothy, bubbly layer on top of the water mixture after 10 minutes.
Adapt it for your goals.
Healthy
Replace half of the all-purpose flour with whole wheat flour for added fiber. You might need to add a little extra water to get the right dough consistency.
veganVegan
This recipe is almost vegan. Simply brush the tops of the buns with a plant-based milk or oil instead of dairy milk before baking.
quickQuick
Use a stand mixer with a dough hook attachment to knead the dough. This will reduce the kneading time to about 5-7 minutes.
kid friendlyKid friendly
Add a pinch of turmeric to the dough for a nice yellow color, or shape them into smaller, bite-sized buns for kids.
Why this is on our healthy list.
Source of Carbohydrates
The all-purpose flour in pav provides carbohydrates, which are the body's primary source of energy.
Controlled Ingredients
Making pav at home means you can control the quality of ingredients and avoid the preservatives and excess sodium found in many store-bought breads.
Frequently asked questions
One homemade pav bun from this recipe contains approximately 90-95 calories. A serving of two buns has around 180-190 calories, making it a light option for a bread side.