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Pav bread is the Indian version of small plainbread rolls.According to one version, the bread is known as pav because you get it in a set of four and then you break off each mini loaf as you eat. The Pav means one-fourth in the Marathi language.The second version says that the art of making this kind of bread i.e. Pav was brought to India by Portuguese people. Before this, Indian people made only unleavened bread like chapattis. Today let us see how to prepare this Whole Wheat Pav Buns.
Pav is usually made with all-purpose flour. Nowadays as everyone is running towards healthy life style, I too thoughtto try a healthy version of pav. So I made Pav with Whole wheatflour. I used 75% whole wheat flour and 25% all-purpose flour. Also used instant yeast instead of active dry yeast.
Regular yeast should be put in lukewarm water before using. This will activate the yeast and help it to work. This is called proofing.
Instant yeast can be addeddirectly to the recipe ingredients.
Pav made with whole wheat flour is little denser than the all-purpose flour. Also, the color of pav is light golden in color than normal white. The first important step is to mix all the ingredients well, and you have to knead the dough at least for 15 minutes to bind and get the dough consistency. Initially, it would be very sticky, at this stage,do not add any flour or oil. Just keep kneading till it turns to dough consistency. The next step is resting time of the dough which is also very important to get the spongy pav. You have to mix, knead, proof the dough, again knead, divide it into equal balls, place on the oven tray, again let it proof, then bake.
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With this Whole Wheat Pav, you can make many dishes such as Vada Pav, Bhajji Pav, Misal Pav, Anda Burji Pav, Pav Bhaji, Omelette Pav, Dabeli, Usal Pav, Masala Pav, Kheema Pav and much more. Will be sharing all these recipes in the near future. Now let us see how to prepare this recipe.
Whole Wheat Ladi Pav Buns Recipe - Eggless Print Recipe
Eggless whole wheat Ladi Pav Buns.
- CourseMain Dish
- CuisineNorth Indian
| Servings | Prep Time |
| 6 buns approx | 15 minutes (exluding soaking time) |
| Cook Time |
| 15 minutes |
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| Whole Wheat Ladi Pav Buns Recipe - Eggless Print Recipe Eggless whole wheat Ladi Pav Buns.
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Ingredients
- 3/4 Cup Whole wheat flour/Atta
- 1/4 Cup All purpose flour/Maida
- 1/2 Cup Warm Milk
- 1/2 tbsp Sugar
- 1 tsp Instant Yeast (DCL yeast)
- 1 Tbsp Milk powder
- 2 tsp Butter approx 10 gms
- 2 tbsp for brushing
Servings: buns approx
Instructions
To warm milk add sugar, yeast, mix it and set aside. As we are using instant yeast it is not necessary to keep for proofing. We can use it immediately.
In a wide bowl add whole wheat flour, all-purpose flour, salt and the milk powder. Mix it thoroughly and make a well in the center. Now add the milk, yeast mixture. Mix all the ingredients and the mixture turns sticky and soft.
Add the butter and start kneading it. Knead this by pushing the dough with the heel of your palm. This is going to be very sticky and paste-like, but this is how it is supposed to be. Just keep kneading and scraping once in a while for 15 minutes. If you are not able to mix in the bowl, do it on a platform. After 15 mins it turns to dough form. Coat the dough and the bowl with the oil.
Cover with a damp cloth and let it proof for 1 hour in a warm place until the volume is doubled. Once doubled in volume, punch the dough. Add a little flour and knead for a minute.
Divide the dough into 6 equal portions and make to smooth dough and place it in the cake tin dusted with butter and flour. Again close it with a damp cloth and let it rest for another hour till it is proofed double its size as shown.
Preheat the oven to 150°C for 10 mins. Before placing in the oven brush the dough with milk. Bake the dough in the oven to 150°C for 15-18 mins. Take them out once they are baked well and brush with butter. Place it on the wire rack. Let it cool completely and enjoy.
Recipe Notes
- As we are using instant yeast, it is not necessary to rest it for proofing.
- Once you mix all the ingredients it is necessary to knead the dough thoroughly at least for 15 minutes. Initially, it would be very sticky, but once you start kneading thoroughly gluten s turns sticky dough to rollable dough. At this stage do not add any flour or oil. Or the end result of the pav may turn hard.
- I used 3/4th cup whole wheat flour and 1/4 cup of all purpose flour.
- You can also use whole wheat flour 1/2 cup and all purpose flour 1/2 cup to make pav or make it with all-purpose flour alone.
- Kneading and resting time of the dough is also very important to get the spongy pav.
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You might also likeBaked Vegetable Samosa,Chocolate Chip Butter Cookie.
Yummy and soft Whole Wheat Pav Buns are ready to relish.
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