This Ladi Pav recipe makes soft, pillowy Indian dinner rolls that turn out perfectly fluffy every single time. Whether you’re serving them alongside a spicy pav bhaji or enjoying them fresh out of the oven with a smear of butter, this homemade version beats anything you’ll find at the store.
INGREDIENTS
| Ingredient | Amount |
| Milk, warmed to 113°F (plus extra for brushing) | 329g (1⅓ cup) |
| Bread flour | 515g (3½ cups) |
| Instant yeast | 2 tsp (8g) |
| Salt | 1½ tsp |
| Honey | 2 tbsp |
| EVOO (extra virgin olive oil), divided | 3 tbsp + ½ tsp |
| Butter, room temperature (for finishing) | 2 tsp |
INSTRUCTIONS
Making the dough (Steps 1–5)
1. Measure all ingredients by weight so the recipe turns out exactly the same every time.
2. In a mixing bowl, combine the warm milk (113°F), honey, 2 tablespoons of EVOO, and the instant yeast. Stir gently and let it sit until foamy, about 2 to 3 minutes.
3. Transfer to a large mixing bowl if needed, then add the bread flour and salt. Mix with a spatula or your hands until a rough dough forms.
4. Turn the dough out onto a clean work surface and drizzle in 1 teaspoon of EVOO. Knead for about 7 to 9 minutes, adding 1½ teaspoons of EVOO partway through, until the dough becomes soft and smooth.
5. Lightly grease the bowl with 1 teaspoon of EVOO. Place the dough inside, cover, and let it rise in a warm spot until doubled in size, about 1 hour 30 minutes.
Shaping the pav (Step 6)
6. Punch down the risen dough and weigh it — mine came to about 920g. Flatten it into a rough rectangle and cut it into 4 equal parts. From each part, shape 3 balls (about 77g each) for 12 balls total: cup your hand over the dough and roll in small circles to round it, fold the edges into the center and pinch to seal the seam, then place seam side down and cup your hand again, rolling in small circles until smooth and tight. Place each ball seam-side down in a parchment-lined 9×13-inch pan so it doesn’t split open while proofing or baking. Keep the dough balls you haven’t shaped yet covered, and cover the shaped balls too as you arrange them in the pan, so nothing dries out while you work. Leave space between each for the dough to expand, then cover the full pan.
Proofing and Baking (Steps 7–9)
7. Let the shaped pav proof in a warm spot until puffy and touching, about 1 hour. Begin preheating the oven to 375°F during the last 10 to 15 minutes of this final proof.
8. Brush the tops with room temperature milk. Bake at 375°F for 30 minutes, until golden brown on top.
9. Transfer to a cooling rack. While still hot, spread butter generously over the tops — this keeps the pav soft and adds a lovely buttery flavor.
Serve warm and enjoy!
TIPS FOR THE BEST LADI PAV
- Use bread flour, not all-purpose flour – the higher protein content gives pav its signature chewy-soft texture.
- Don’t skip the butter finish. Brushing hot pav with butter is what keeps them soft even the next day.
- Check your milk temperature. Too hot and you risk killing the yeast; too cold and the dough won’t rise properly.
- Weigh your flour instead of scooping with a cup – scooping can over-pack it and result in dense rolls.
- A little tension while shaping is good, but don’t over-tighten – the dough can tear if pulled too hard.
- Too much flour on the counter stops the dough from gripping, which means the seam won’t seal properly when shaping.
SERVING SUGGESTIONS
- Pav Bhaji — the classic pairing
- Vada Pav — Mumbai’s beloved street food burger
- Misal Pav — spicy sprouted bean curry with pav
- Plain with salted butter and a cup of masala chai — simple and perfect
STORAGE
Store leftover pav in an airtight bag or container at room temperature for up to 2 days. To reheat, wrap in a damp kitchen towel and microwave for 20-25 seconds, or warm in a low oven at 300°F for 5 minutes. Pav also freezes well – freeze in an airtight bag for up to 1 month and thaw at room temperature.
LADI PAV : FAQs
You can, but the rolls will be softer and slightly less chewy. Bread flour’s higher protein content is what gives Ladi Pav its signature texture.
This usually means the milk was too hot and killed the yeast, or the yeast itself was inactive. Milk should feel warm to the touch, around 113°F, not hot.
Yes – after the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and proofing.
Ladi Pav (Soft Indian Dinner Rolls)
Equipment
- 1 9×13inch baking pan
- 1 parchment paper
- 2 mixing bowls
- 1 wire cooling rack
Ingredients
Dough
- 329 g (1⅓cup) Milk,warmed to 113°F,
- 2 tbsp Milk for brushing as needed, room temperature
- 515 g (3½cups) Bread flour
- 8 g (2 tsp) Instant yeast
- 1 1/2 tsp Salt
- 2 tbsp Honey
- 3 tbsp EVOO(extra virgin olive oil), divided
- 1/2 tsp EVOO(extra virgin olive oil) for greasing the bowl
Finishing
- 2 tsp Butter, room temperature
Instructions
Making the Dough
- Measure all ingredients by weight for consistentresults.
- Combine the warm milk, honey, 2 tablespoons of EVOO,and the yeast in a mixing bowl. Stir and let sit until foamy, about 2 to 3minutes.329 g (1⅓cup) Milk,warmed to 113°F, , 2 tbsp Honey, 2 tbsp EVOO(extra virgin olive oil), divided, 8 g (2 tsp) Instant yeast
- Addthe flour and salt, mixing until a rough dough forms.515 g (3½cups) Bread flour, 1 1/2 tsp Salt
- Turn the dough out onto a clean work surface anddrizzle in 1 teaspoon of EVOO. Knead for about 7 to 9 minutes, adding 1½teaspoons of EVOO partway through, until soft and smooth.
Rising& Shaping
- Lightly grease the bowl with 1 teaspoon of EVOO,place the dough inside, cover, and let rise in a warm spot until doubled, about 1 hour 30 minutes.
- Punch down the dough and weigh it (about 920g total).Flatten it into a rough rectangle and cut it into 4 equal parts.
- From each part, shape 3 balls (about 77g each): cup your hand over the dough and roll in small circles to round it, fold the edges into the center and pinch to seal the seam, then place seam side down and roll again in small circles until smooth and tight.
- Place each ball seam-side down in a parchment-lined 9×13-inch pan with space between. Keep unshaped portions covered while you work, and cover the shaped balls too as you arrange them. Cover the full pan.
Baking & Finishing
- Let the shaped pav proof in a warm spot until puffy and touching, about 1 hour. Begin preheating the oven to 375°F during the last 10 to 15 minutes of this final proof.
- Brush the tops with room temperature milk.2 tbsp Milk for brushing as needed, room temperature
- Bake at 375°F for 30 minutes, until golden brown on top.
- Transfer to a cooling rack.
- While still hot, spread butter generously over the tops.2 tsp Butter, room temperature
Video
Notes
- Use bread flour, not all-purpose, for the signature chewy-soft texture.
- Weigh your flour rather than scooping to avoid dense rolls.
- When shaping, a little tension is good but don’t over-tighten – the dough can tear if pulled too hard.
- Avoid too much flour on the counter while shaping – it stops the dough from gripping, so the seam won’t seal.
- The butter finish isn’t optional – it’s what keeps the pav soft the next day too.
