Ladi Atta Pav Recipe

Name: Ladi Atta Pav Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Indian
Ingredients: 2 cups Wheat flour; 0.75 cup water; 2 tbsp water; 1 tsp salt; 4 tsp softened butter; 1 tbsp milk powder; 1.5 tsp instant dry yeast; 1.5 tsp sugar; Milk + ½ teaspoon sugar for brushing; Butter for brushing after baking; Oil for greasing; 2 tbsp flour (from the above flour); 5 tbsp water (from the above water)

Soft and Fluffy Ladi Pav – Eggless Recipe using Tangzhong Method. This recipe uses whole wheat flour and the tangzhong method to create soft, fluffy pav buns. Perfect for pairing with curries or enjoying as a snack. The tangzhong method ensures the pav stays moist and tender, making it a healthier and delicious alternative to traditional pav.

Milk + ½ teaspoon sugar for brushing

Butter for brushing after baking

flour (from the above flour)

water (from the above water)

Calories

68.2kcal (3.41%)

Protein

2.0g (3.92%)

Step 1

In a small pan, mix 2 tablespoons flour and 5 tablespoons water (taken from the measured ingredients).

Step 2

Cook on low heat while stirring until it thickens to a smooth paste.

Step 3

Allow it to cool completely before using.

Step 1

In a large bowl, combine the remaining flour, milk powder, sugar, salt, and instant yeast.

Step 2

Add the cooled tangzhong and gradually add the remaining water to form a dough.

Step 3

Knead the dough for about 10 to 12 minutes, adding softened butter midway.

Step 4

Continue kneading until the dough is smooth, elastic, and slightly tacky.

Step 1

Place the dough in a lightly oiled bowl.

Step 2

Cover and rest it in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 1

Punch down the dough to release air.

Step 2

Divide into equal-sized portions and shape each into a smooth ball.

Step 3

Arrange the balls in a greased square or round baking pan, close to each other.

Step 1

Cover the pan and let the dough rise again for 30 to 45 minutes, until well risen and the balls are touching.

Step 1

Preheat the oven to 180°C or 350°F.

Step 2

Brush the tops of the pav with a mixture of milk and ½ teaspoon sugar.

Step 3

Bake for 20 to 25 minutes, or until golden brown on top.

Step 1

Immediately brush the hot pav with butter for a soft and glossy finish.

Step 2

Cover with a clean kitchen towel and let rest for 10 to 15 minutes to soften further.

Calories

68.2kcal (3.41%)

Protein

2.0g (3.92%)

Ensure the tangzhong is completely cooled before adding it to the dough to avoid affecting the yeast activity.

Use warm water for proofing to help activate the yeast effectively.

Brush the pav with butter immediately after baking for a soft and glossy finish.

Cover the baked pav with a kitchen towel to retain moisture and keep them soft.

What is the tangzhong method?

The tangzhong method involves cooking a portion of the flour and water into a paste before adding it to the dough. This helps retain moisture and makes the bread softer and fluffier.

Can I use all-purpose flour instead of wheat flour?

Yes, you can substitute wheat flour with all-purpose flour, but the texture and nutritional value may differ.

How do I know if the dough is proofed correctly?

The dough is proofed correctly when it doubles in size during the first proofing and rises well during the second proofing.

Can I skip the milk powder?

Milk powder adds richness to the dough, but you can skip it or replace it with a small amount of liquid milk.

How do I store leftover pav?

Store leftover pav in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

Milk + ½ teaspoon sugar for brushing

Butter for brushing after baking

flour (from the above flour)

water (from the above water)

Calories

68.2kcal (3.41%)

Protein

2.0g (3.92%)

Step 1

In a small pan, mix 2 tablespoons flour and 5 tablespoons water (taken from the measured ingredients).

Step 2

Cook on low heat while stirring until it thickens to a smooth paste.

Step 3

Allow it to cool completely before using.

Step 1

In a large bowl, combine the remaining flour, milk powder, sugar, salt, and instant yeast.

Step 2

Add the cooled tangzhong and gradually add the remaining water to form a dough.

Step 3

Knead the dough for about 10 to 12 minutes, adding softened butter midway.

Step 4

Continue kneading until the dough is smooth, elastic, and slightly tacky.

Step 1

Place the dough in a lightly oiled bowl.

Step 2

Cover and rest it in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 1

Punch down the dough to release air.

Step 2

Divide into equal-sized portions and shape each into a smooth ball.

Step 3

Arrange the balls in a greased square or round baking pan, close to each other.

Step 1

Cover the pan and let the dough rise again for 30 to 45 minutes, until well risen and the balls are touching.

Step 1

Preheat the oven to 180°C or 350°F.

Step 2

Brush the tops of the pav with a mixture of milk and ½ teaspoon sugar.

Step 3

Bake for 20 to 25 minutes, or until golden brown on top.

Step 1

Immediately brush the hot pav with butter for a soft and glossy finish.

Step 2

Cover with a clean kitchen towel and let rest for 10 to 15 minutes to soften further.

Calories

68.2kcal (3.41%)

Protein

2.0g (3.92%)

Ensure the tangzhong is completely cooled before adding it to the dough to avoid affecting the yeast activity.

Use warm water for proofing to help activate the yeast effectively.

Brush the pav with butter immediately after baking for a soft and glossy finish.

Cover the baked pav with a kitchen towel to retain moisture and keep them soft.

What is the tangzhong method?

The tangzhong method involves cooking a portion of the flour and water into a paste before adding it to the dough. This helps retain moisture and makes the bread softer and fluffier.

Can I use all-purpose flour instead of wheat flour?

Yes, you can substitute wheat flour with all-purpose flour, but the texture and nutritional value may differ.

How do I know if the dough is proofed correctly?

The dough is proofed correctly when it doubles in size during the first proofing and rises well during the second proofing.

Can I skip the milk powder?

Milk powder adds richness to the dough, but you can skip it or replace it with a small amount of liquid milk.

How do I store leftover pav?

Store leftover pav in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

Ladi Atta Pav Recipe

Stuck mid-recipe?

Ingredients

For the dough

For tangzhong roux

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

68.2kcal (3.41%)

Protein

2.0g (3.92%)

Carbs

10.8g (3.93%)

Sugars

0.6g (1.14%)

Healthy Fat

0.6g

Unhealthy Fat

1.2g

% Daily Value based on a 2000 calorie diet

How to make Ladi Atta Pav Recipe

Prepare the tangzhong

Make the dough

First proofing

Shaping the pav

Second proofing

Baking

Final touch

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

68.2kcal (3.41%)

Protein

2.0g (3.92%)

Carbs

10.8g (3.93%)

Sugars

0.6g (1.14%)

Healthy Fat

0.6g

Unhealthy Fat

1.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Tripti Bhalotia

(@triptibhalotia)

Ladi Atta Pav Recipe

Stuck mid-recipe?

Ingredients

For the dough

For tangzhong roux

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

68.2kcal (3.41%)

Protein

2.0g (3.92%)

Carbs

10.8g (3.93%)

Sugars

0.6g (1.14%)

Healthy Fat

0.6g

Unhealthy Fat

1.2g

% Daily Value based on a 2000 calorie diet

How to make Ladi Atta Pav Recipe

Prepare the tangzhong

Make the dough

First proofing

Shaping the pav

Second proofing

Baking

Final touch

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories