Whole Wheat Pav
Soft, fluffy, and wholesome dinner rolls made with whole wheat flour. These homemade pavs are perfect for serving with bhaji, vada, or simply as a side with your favorite curry.
For 4 servings
- prep
Activate the yeast.
In a small bowl, add the sugar and active dry yeast to 1/4 cup of lukewarm water. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
TIPIf the yeast doesn't froth, it might be inactive. It's best to start over with a fresh packet of yeast. - knead
Knead the dough.
1.In a large mixing bowl, combine the whole wheat flour and salt.2.Pour in the frothy yeast mixture, the remaining lukewarm water, and 2 teaspoons of vegetable oil.3.Mix everything to form a shaggy dough, then transfer to a lightly floured surface.4.Knead for 8-10 minutes until the dough is soft, smooth, and elastic. - rest
Let the dough rise.
Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for about 60 minutes, or until it has doubled in size.
- prep
Shape the pav.
1.Gently punch down the risen dough to release the air.2.Knead it lightly for a minute and divide it into 8 equal portions.3.Roll each portion into a smooth ball, tucking the seams at the bottom.4.Arrange the dough balls on a greased baking tray, placing them close to each other to get the classic 'ladi pav' shape. - rest
Proof the pav for a second time.
Cover the tray with a damp cloth and let the pavs rise again for another 30 minutes. They will become puffy.
TIPWhile the pavs are proofing, preheat your oven to 180°C (350°F). - bake
Bake the pav.
Gently brush the tops of the pav with the remaining 1 teaspoon of oil. Bake in the preheated oven for 12-15 minutes, or until they are golden brown on top.
- serve
Cool and serve.
Once baked, remove the tray from the oven. Let the pav cool on a wire rack for a few minutes before serving warm.
TIPFor an extra soft top, you can brush the hot pav with a little melted butter, but this will add calories.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water is lukewarm, not hot. Hot water can kill the yeast, preventing the dough from rising.
- 2Kneading well is key to developing gluten, which gives the pav its soft and airy texture.
- 3Placing the dough balls close together on the baking tray helps them rise upwards and gives them their characteristic pull-apart shape.
- 4Store leftover pav in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Quick
Use instant yeast instead of active dry yeast. You can mix it directly with the flour and skip the activation step.
healthyHealthy
Add 2 tablespoons of oat flour or flaxseed meal to the dough for extra fiber.
kid friendlyKid friendly
Brush the pav with milk instead of oil before baking for a softer, golden crust that kids love.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour is an excellent source of dietary fiber, which promotes healthy digestion and can help manage blood sugar levels.
Provides Sustained Energy
The complex carbohydrates in whole wheat provide a steady release of energy, keeping you active and full for longer compared to refined flour.
Frequently asked questions
Yes, Whole Wheat Pav is a healthier alternative to pav made with all-purpose flour (maida). It's rich in fiber, which aids digestion and helps you feel full longer. This recipe is also low in oil, making it a good choice for a balanced diet.
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