whole wheat pav buns

Whole wheat pav buns recipe, Whole wheat ladi pav

Whole wheat pav buns/ Wheat ladi pav is a light, soft and spongy Indian bread used for a variety of dishes like pav bhaji/ vada pav and many more. Pav bun/ ladi pav is usually prepared with maida/ all purpose flour with or without eggs  but this recipe is eggless and made with maida along with whole wheat to make it healthy.
whole wheat ladi pav recipe

So you can ask me if this recipe is not 100% whole wheat buns? Yes it is not 100% whole wheat! I tried making pav buns just with wheat flour a month back and it din’t get the required puffiness or sponginess like the regular pava bun and it was had hard exterior, so tried making wheat pav buns this time with 50:50 ratio i.e maida and whole wheat flour and the pav buns turned out to be super soft and super delish as well. So if you are looking for a simple and more healthy version of ladi pav (bread stuck to each other in a row) then you must try this recipe! So let’s get to the making!
whole wheat ladi pavYou may be interested in other recipes below:

whole wheat pav buns

 


Whole wheat pav buns recipe, Whole wheat ladi pav
Serves 2
Print
Prep Time
2 hr 15 min
Cook Time
15 min
Total Time
2 hr 30 min
Prep Time
2 hr 15 min
Cook Time
15 min
Total Time
2 hr 30 min
Ingredients
  1. 1. Wheat flour/ Atta – ½ cup
  2. 2. All purpose flour – ½ cup
  3. 3. Milk – ½ cup + 2 tbsp (for milk wash)
  4. 4. Yeast – 1 tsp
  5. 5. Sugar – 1 tsp
  6. 6. Melted butter – 3 tbsp (for kneading +for mixing)
Note
  1. * 1 cup = 235 ml
Instructions
  1. Take ½ cup warm milk in a cup, to it add yeast and sugar. Mix well and keep it aside undisturbed for 10 minutes until frothy. Always make sure to take luke warm milk, a temperature that shouldn’t hurt when put your finger in water. This step is very important because only warm warm water/milk can activate yeast which is again very important to help the dough rise.
  2. Now in a bowl add all purpose flour, salt, oil and frothy yeast milk mixture. Mix everything well and knead it into soft dough. If the dough is very soft and little sticky even more good as it will yield soft pav bun. Kneading a soft dough is very important in yielding soft pav bun. Add melted butter to the sticky dough and knead it well. After you have added the butter into the dough it should become non sticky. Cover the dough and keep it aside for an hour. (This rest time will help dough to double in size and will create aeration). Do not skip the resting time.
  3. After an hour the dough would have doubled in size. Now apply some butter and dust the baking tray with the flour; then divide the dough equally and roll them gently into round shape and place one by one in the baking tray. Now cover the tray with muslin cloth and set aside for 1 hour.
  4. After an hour the dough balls would risen and again doubled its size. Preheat the oven to 400 degree. Now dip a basting brush into milk and apply gently it on the buns to achieve even browning on the bread when baked. The process is called milk wash. Now slide the tray into the oven and bake them for 15 mins until golden brown.
  5. When done remove the bun from oven and apply butter on it. Serve it with bhaji.
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How to make Whole wheat pav buns with step by step images


  1. Take ½ cup warm milk in a cup, to it add yeast and sugar. Mix well and keep it aside undisturbed for 10 minutes until frothy. Always make sure to take luke warm milk, a temperature that shouldn’t hurt when put your finger in water. This step is very important because only warm warm water/milk can activate yeast which is again very important to help the dough rise.
  2. Now in a bowl add whole wheat flour, all purpose flour, salt and oil/ butter. Mix well. 
  3. Now to the flour mixture add frothy yeast milk mixture. Mix everything well and knead it into soft dough. If the dough is very soft and little sticky even more good as it will yield soft pav bun. Kneading a soft dough is very important in yielding soft pav bun. Add melted butter to the sticky dough and knead it well. After u have added the butter into the dough it should become non sticky. Cover the dough and keep it aside for an hour. (This rest time will help dough to double in size and will create aeration). Do not skip the resting time.
  4. After an hour the dough would have doubled in size.
  5. Knead the dough once after it has doubled. If it sticky add some flour and knead. Now pinch a golf ball sized dough and roll it/ tuck it like a ball.
  6. Now apply some butter and dust the baking tray with the flour; then divide the dough equally and roll them gently into round shape and place one by one in the baking tray. Now cover the tray with muslin cloth and set aside for 1 hour. After an hour the dough balls would have risen and again doubled its size. Preheat the oven to 400 degree.
  7. Now dip a basting brush into milk and apply gently it on the buns to achieve even browning on the bread when baked. The process is called milk wash.
  8. Now slide the tray into the oven and bake them for 15 mins until golden brown. When done remove the bun from oven and apply butter on it. Serve it with bhaji.
    wheat pav buns recipe

 

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