Make Pav at home that is soft and fluffy and is much better than store-bought ones. These Pav Buns or Dinner Rolls are amazing. Feather soft, perfect shape, and great in taste. Far better than the store-bought ones. The looks as well the taste is intoxicating.

  Once you start having homemade Pav buns you just don’t feel like buying these from the market. Step-by-step instructions given here will definitely help you in making these in your kitchen.

Though these are made with all-purpose flour, still these are far better than whole wheat buns from the market.

Ladi Pav Buns
Ladi Pav recipe
Homemade Pav Buns


This is a tried n tested Ladi Pav recipe, tried not just once but several times as this year has been a year of Ladi Pavs for me. Throughout the year,  I baked these buns several times and always succeeded in surprising my guests who found it difficult to believe that these were homemade. Shape, softness, texture, taste, and looks, everything just comes out perfect. The taste is in fact much better than that of store-bought ones.

Till last year, I used to make Pav bhaji only when My hubby was on tour or was not having dinner at home. This is because he never liked Pav bhaji till then. But now, he demands to have this. All because of these homemade buns. He is in just love with these.Ladi Pav Buns



What Do You Mean By Ladi Pav?

Coming over to the Ladi Pav, Ladi Pav means small rolls of bread joined together wherein you pull one roll from the slab and consume it. These are also called Pull apart buns.

These are a specialty of Mumbai and you can use the same Pav buns either for Pav Baji or Misel Pav or Vada Pav or Dabeli.


Easy recipe 

And it’s such a simple recipe with very few ingredients. Along with the recipe I am sharing with you certain crucial points to keep in mind while making these. Though the points are simple but can sometimes leave you confused if not known.

The recipe is more or less similar to my Basic Sandwich Bread. Almost everything is the same except for the shape.

Some other bread that you would love to try: 


How to Shape Pav Buns

how to shape Pav Buns


How to Keep the Pav Buns in the Baking Pan

how to place pav buns in the baking tray



Step By Step Instructions 

Tip: Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. if for any reason, your yeast doesn’t bubble up and get frothy even after half an hour then discard it and start afresh.

Proofing instant yeast


Proofing instant yeast

Frothy and bubbly yeast solution


Method of making Pav dough


kneading the Pav dough


Kneading the Pav dough


Pav dough


grease a baking pan


Divide the dough into 9 pieces


shape buns


Proof buns till double in size


Proofing buns in round pan.


making buns in muffin moulds


Method of making Pav buns


baking buns in oven


pav with golden top


brush with butter


back side of ladi pav


Serve Pav with Bhaji


Frequently Asked Questions

Q) Can I make these Pav without refined flour?


Q) How to make Pav in Microwave?

Just preheat the Microwave Convection at 200 degrees C and bake your buns for 20 to 25 minutes and they will be perfect with golden brown color.


Q) How to Bake Buns in the Air fryer?

Dinner Rolls in air fryer


Q) Baking Pav in OTG

Pav buns in oven


Q) How do I know that my Pav is baked fully?

Unlike cakes, the skewer test is not meant for bread. Instead, we tap on the top and if it sounds hollow then this means that the Pav buns have been baked perfectly.


Q) Why my Pav buns are hard?


New To Bread Baking?

If you are new to bread making then I would advise you to first go through my posts which explain the process of bread making in detail. These are Basic Steps Involved in Bread making which explains the kneading and proofing process in detail. Then there is a post about yeast titled All about Yeast which will give you all the details about yeast.


Let’s Connect!

I am sure you will find this post helpful and will now easily make Pav Buns in your kitchen for your loved ones. In case, you have any query or I have missed out on something then please feel free to ask.  I would love to have your views regarding this.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!


Eggless Ladi Pav Recipe

Ladi Pav

Homemade Ladi Pavs are just unparalleled. Step by step pictures given here will help you make these buns with ease in your kitchen.
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Indian
Cuisine Baked
Servings 9 Pav Buns


  • 3 Cups (375g) All-Purpose Flour
  • 3 Tablespoon Milk Powder
  • 3/4 teaspoon Instant Yeast
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 1 Tablespoon Butter Softened plus 1 tsp for Brushing
  • 2 Tablespoon Oil
  • 3/4 Cup Water lukewarm
  • 1/2 Cup Milk at room temperature plus 1 tsp for Milk Wash


  • First of all, we will activate the yeast. For this, take sugar and yeast in a cup and put lukewarm water in it. Cover it and leave for 10 minutes till it gets bubbly and frothy. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. If the water doesn't get frothy even after half an hour then discard it and start afresh.
  • Take all purpose flour, milk powder and salt in a bowl and mix everything.
  • Put yeast water and milk in it and start kneading. It will be very sticky. Add butter and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.
  • Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.
  • Grease the bowl liberally, put the dough in it, Flip it so that both the sides of the dough are properly greased. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough.
  • Once the dough is double, do the ripe test. Insert two fingers in the dough to see that the indentations remain and rebound slowly. Punch it to release the gases. Knead it lightly for few seconds.
  • Grease a baking pan. Grease the bottom as well the sides of the pan.
  • Roll it into a log and cut roundels using a pizza cutter. You may even measure these so as to keep equal sized. With this much flour, you will get 9 buns.
  • Roll it into a ball either keeping in between your palms or on the kitchen counter. Fold from all the sides as you do while making stuffed chapati and then press it. Invert it and keep it in the baking pan.
  • Cover it with a cloth and leave for second proofing till buns double in size. It normally takes 25 to 30 minutes.
  • After about 20 minutes (or more if it is cool weather), start preheating oven at 180 degrees.
  • Milk wash the buns, that is, brush milk over the buns. This is done so that they don't dry out while baking.
  • Bake for 20 to 25 minutes or till the top gets golden brown.
  • Take out the baking tray, leave it for 5 to 10 minutes. Brush the top with butter for the glossy look.
  • Run a knife around the edges and invert the complete slab of buns on a wire rack.
  • Cover it with a damp cloth and let it cool down completely.
  • Once completely cool, keep it in a zip pouch or airtight container.
  • Remains good at room temperature for a day or two. Or keep in the refrigerator for longer shelf life.
  • Serve with Bhaji or make Vada Pav or Misel Pav.
  • Step by step pictures given in this post will help you in getting a clear understanding as to how to make these buns.


  1. Kneading is the key to have soft buns. The dough will be extremely sticky in the beginning but with continuous kneading for 8 to 10 minutes, it will be manageable.
  2. Always take a deep baking pan so that the Pav can rise fully and beautifully.
  3. Milk powder is optional and can be avoided if you do not want to use it. Replace it in equal quantity with all-purpose flour.
Keyword Pav Buns



By Sarika Anand

24 Responses

  1. 5 stars
    Why the paper dry while baking …i removed it and cooled it …took a bite or was dry ..any idea why

    1. Which paper you are talking of? The parchment paper? I have not used in this but parchment paper does dry out while baking.
      You mean the bun was dry? There can be 2 reasons for that. First is over baked and the other is that the dough was too tight.

  2. 5 stars
    Came out super soft tasty pavs! Thank you so much for the detailed recipe with all the tips and tricks, and most importantly, very few ingredients! 🙏🏼

  3. 5 stars
    Thank you mam for the detailed instruction. Tried as per ur instruction. Came out well . The only thing is the upper crust became dark in just 14 min . Microwave convection .

  4. Samira Ma’am, please guide me that I have 1 cup= 250 ml. You have taken half cup milk and three fourth water. So first of all, what was the size of your measuring cup. Secondly, apf was 375 gms. So, can you please guide me on number of cups do I have to take Maida in a cup of 250 ml? Thanks in advance

    1. Hi Ruchi, my cup measures 240 ml. And total liquid used is 1+1/4 cup. But it can vary by 1 or 2 tablespoons.
      You can take 2+3/4 cups flour. Yeast, salt, sugar, milk powder will remain the same.But I suggest, you measure using your cup only and knead like normal flour.

  5. 5 stars
    Came out delicious…perfect…keep going, Samira… I am going to use your blog as my base for cooking from now on…measures are good…

    1. Thanks a lot for trying and sharing your wonderful feedback. Lovable comments like this really fuel my energy and keeps me motivated. Thankssss dearie.

  6. I tried out for the first time ever and it came out wonderful. Thanks a lot Samira Ma’am For detailed recipe. Each minute tip is given. Very useful tip regarding oven settings is mentioned. I followed it and because of this tip I could bake well. God bless you ma’am. Much Regards.

    1. I am really glad that your buns came out perfect. Long written posts seems worthwhile with such wonderful feedbacks. Thanks a lot for your feedback as well as for your Blessings☺️

    1. Hi Shivani,
      Yes, you can half or double it. Just half/double all the Ingredients.
      Proofing time will remain the same. Baking time will reduce marginally (not half).

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