Ladi Pav

Ladi Pav

Ladi Pav – Quintessential Mumbai memories!

Typically paired with street food stars such as “Vada Pav”, “Pav Bhaji” besides staples like Keema, Misal etc., the Ladi Pav boasts of a unique texture and flavour, which at times, can be daunting to replicate!

Originating in Goa with the Portuguese invasion, this bread was fermented using toddy in the absence of yeast n from here, it transcended straight into the lap of Mumbai.

If you are looking for that true Mumbaikar experience, this simple recipe will surely not disappoint!


Read More…



Course Main Course
Servings Makes 6 pieces (serves 2-3)
Prep time 10 minutes
Cook time 1½ hours

Ingredients for Ladi Pav

( 1 cup=200 ml, 1 tbsp=15 ml)

2½ cups (240 gms approx.) Maida (white flour)
1 tbsp (5 gm) Fresh or instant yeast
1 tbsp (5 gm) Castor sugar
¼th cup (30 ml) Vegetable oil + plus extra for brushing
½ tsp (2.5 gm) Salt
½ cup Lukewarm milk
½ cup Lukewarm water
A little Melted butter

Instructions for Ladi Pav

1. Place the yeast, sugar and water in a small mixing bowl. Leave in a warm place to froth for 5 – 7 minutes. (In case the yeast mix doesn’t froth, your yeast is dead).

2. Mix the salt and flour together. Sieve it.

3. Add the milk and frothy yeast mix to the flour and start kneading it into a dough. Do this for 3 – 4 minutes

4. Add oil, little at a time, and continue kneading the dough. The dough will snap, but will soon come together. Keep adding the oil and continue to stretch and fold the dough. Knead for 8 – 10 minutes until the dough is silky to touch.


5. Shape the dough into a ball and leave aside to prove in a glass bowl. Cover the dough with klin wrap or a wet muslin cloth. Let it rise in a warm place for 45 minutes – 1 hour until it doubles in size.



6. Meanwhile grease your rectangle or square baking tin on all sides with oil. You can alternatively line it with parchment paper.

7. Knock back the dough once it rises to de gas it. Divide into 6 – 8 balls depending on the size you prefer. (I cut them into 60 – 65 gms each).

8. Roll each ball on the kitchen counter, cupping it as you roll, to achieve a smooth surface.

9. Arrange them not very apart into 2 lines; the idea is to let them fuse together as they rise. Flatten the tops of the dough buns.

10. Mist the top with water so that they don’t form a skin. Cover it with a wet cloth or klin film. Leave it to rise for about 25 – 30 minutes.
11. Pre-heat oven to 200°C. Bake the bread in preheated oven for 8 – 10 minutes until slightly golden brown.
12. Remove from oven and immediately brush lightly with melted butter.  Cool completely before serving.


1. This isn’t a sweet pav bread, hence we haven’t done a milk wash nor added too much sugar in the dough.
2. It’s best consumed fresh. However to store pls wrap the bread in a ziplock bag and keep refrigerated . It lasts for two days as we don’t use any preservatives .
3. You can store bread in an airtight container as well.
4. Once bread is baked , check if the bread sounds hollow , that’s when it’s baked completely.
Print Friendly, PDF & Email

You Might Also Like