Whole Wheat Pav Recipe / Eggless Wheat Ladi Pav

Learn to Make 100% Whole Wheat Pav or Indian Eggless Dinner Rolls Recipe with simple step by step instructions and plenty of tips for pillow soft texture.

Whole Wheat Pav Recipe / Eggless Wheat Ladi Pav

I have been contemplating sharing the recipe of Whole Wheat Pav or the Eggless Wheat Ladi Pav on the blog, since quite some time. It is one of my favourite Indian Breads to be enjoyed with a gravy sabzi or just slathered with butter for that Bun Maska craving!

If you are a Mumbaikar like me, then Pav is an emotion for us. Pav dominates the street food scene in Mumbai. You cannot imagine Batata Vada without pav or eat pav Bhaji without the butter soaked pav either.

Pav, originally, is made with Maida or APF and like all good things, tastes deliciously soft. However, if you are avoiding processed food, then this recipe is the closest you can get to a soft pav.

If you want the real deal – The Mumbai Famous Ladi Pav Recipe made with APF or Maida, please check out the recipe and make some. For weight watchers like me, scroll below and feel better that I shared this recipe with you.

Please note that the above recipe is fail proof recipe for a pillow soft pav and especially needs to be tried if you are a beginner in bread baking.

Fresh out of the oven Whole Wheat Pav Buns
Soft Whole Wheat Pav Buns

Breads are occasionally made at home these days, but when I do, I opt for Whole Wheat. Most of my Bread Recipes are Vegetarian, Eggless and uses Olive Oil instead of butter. This recipe of Wheat Pav is no exception.

I try and use Organic produce wherever possible. For this particular recipe, I have used Khapli Flour or Emmer Wheat Flour. The colour of the pav, as you can see, is deep brown unlike the regular wheat flour.

Soft Dinner rolls or Whole Wheat Pav
Wheat Pav Made with Khapli Flour or Emmer Wheat
  • Khapli or Emmer Wheat, an ancient grain is reddish brown in colour and hence the flour is dark as compared to the other wheat variety available in market. It has low glycemic index which helps slow release of sugar in the body.
  • In terms of gluten, Emmer Wheat has less gluten than Spelt Flour, but it is not Gluten Free.

We have been using this variety of wheat flour for our regular consumption in making everyday Indian breads like Roti, Paratha etc. We are happy with the results, both in terms of taste and health.

Please note, you can use any variety of Wheat Flour available in your kitchen pantry for this particular recipe. See the notes below on how much water to add, which will be slightly different in case of any other brand/variety of wheat flour, other than Emmer.

Like all my other bread recipes on the blog, I will be extensively covering the do’s and don’ts to acquire the softness of Pav with easy tips. You can try baking this bread even if you are a beginner but would request you to go through the comprehensive post of White Sandwich Bread Recipe for best results in first attempt.

Ingredients

  • Emmer Wheat Flour (Use any other variety of Wheat Flour available)
  • Instant Yeast (you can use Active dry yeast – Check the tips to prove and adjust water accordingly, while kneading)
  • Sugar – Food for yeast
  • Salt
  • Milk Powder – Helps in softness (For Vegan Recipe, skip this ingredient and check notes below)
  • Olive Oil For Kneading the dough and greasing the bread tin
  • Lukewarm water for kneading the dough

Equipment Required

  • A saucepan or Kettle to heat the water (I use a steel saucepan – easier to feel water and switch off the flame at right temperature)
  • A steel bowl or vessel – to knead the dough and keep for proofing.
  • Rectangle Bread Tin or Pav Tin (12 inches Length X 5 1/2 inches breadth X 2 1/4 inches depth / height)
  • A silicon brush to grease the pav tin
  • Steel scraper – Makes it easy for handling wet dough
  • A bowl of flour to dust
  • OTG for baking the bread

Tips to Remember while baking Whole Wheat Pav

  • Sift the Wheat Flour Twice for best results and softer crumb
  • I use filter water for kneading the dough instead of tap water. Amount of chlorine also affects the quality of bread.
  • If you are using Instant Yeast, like I have, it can be directly added to the flour.
  • In case you use Active Dry Yeast then follow this method – Take 1/2 cup (125 ml) lukewarm water, add sugar 1 tsp and yeast 1 tsp. Mix well, cover and keep aside until yeast blooms. Add this to the flour and salt, knead with more water as required.
  • The quantity of water while kneading bread entirely depends on weather, the flour quality used. NEVER add the entire quantity of water as given in the recipe. Use your judgement. It may be less or more.
  • For Emmer Wheat I had to use 1 1/4 cup water to knead the dough. However, with any other Wheat Flour, the water quantity would be slightly less. Emmer Wheat absorbs more water. I have tried and tested the recipe with other brand of wheat flour and it requires around 1 cup of Lukewarm water for kneading.
  • Always Knead for 8 to 10 minutes for best results.
  • If you do not have milk powder, you can wish to knead it with 50 / 50 Milk and Water for softness.
  • Vegans can use Soy Milk or Oat Milk for kneading.
  • You can use soft butter for kneading instead of Olive Oil.
  • The first proofing can and should be a bit longer, especially when dealing with whole wheat flour.

Now that we have the tips in place, it would be easy to bake the whole wheat pav with the step by step method and pictures as given below.

Whole Wheat Ladi Pav – Step By Step Recipe

  • In a wide bowl or vessel sift the whole wheat flour twice and keep aside.
  • In case of instant yeast, add the same to the flour along with sugar, salt and milk powder.
  • Mix all the dry ingredients and keep aside.
  • Slowly add 1 cup of water to the flour mixture and knead into a soft, yet elastic dough. Add more water, if required, to knead the dough.
  • Incorporate oil while kneading by the stretch and fold method to knead the dough and develop gluten strands. Helps in soft texture. Knead atleast for 10 minutes.
  • Now place the kneaded dough in the same vessel (brush it quickly with some oil), cover and let it rise for atleast 1 hour 20 minutes or until double in volume.
  • After the dough has risen, knock it couple of times and then slowly bring it together and place on the kitchen platform. Dust it with some wheat flour so that it can be shaped easily without sticking.
  • Grease a rectangular bread tin with some olive oil.
  • Make a thick round roti of the dough and then using a scraper, cut it into equal parts.
  • Make 10 small balls, shape them and place them in the greased tin at 1/2 inch apart distance so that they rise evenly and form the shape.
  • Keep this tray for 2nd proofing for atleast 45 mins to 1 hour or until double in volume.
  • Preheat your oven at 200 degrees for 10 minutes before placing the bread for baking.
  • Bake this bread at 200 degrees for 25 to 30 minutes.
  • After the bread has baked, brush it lightly with butter for the glaze.
  • Once lightly cooled, remove the bread from the tray and allow to cool slightly on the wire rack.
  • Eat it immediately or enjoy it later with a cup of tea.
  • This Pav stays fresh for couple of days.
Whole Wheat Pav Buns
Whole Wheat Pav Recipe

Whole Wheat Pav Recipe / Eggless Wheat Ladi Pav

Learn to make Eggless Whole Wheat Pav or Indian Dinner Rolls with easy step by step recipe, tips and tricks for pillow soft texture. Pav is an Indian Bread and can be eaten with any gravy vegetable, spread with butter and jam for breakfast or simply enjoyed warm with some tea.
5 from 1 vote
Print Pin Rate
Course: Breakfast, brunch, Main Course
Cuisine: Baking, Indian
Keyword: Eggless bread recipes, Eggless Ladi Pav Recipe, Emmer Wheat, Indian bread recipes, Wheat Ladi Pav recipe, Whole Wheat Pav Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Proofing the Dough: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
Servings: 10 nos

Ingredients

  • 2 cups Whole Wheat Flour (Emmer Wheat Flour used) 1 cup is 250 ml measurement
  • 1 tsp Instant Yeast Check Notes
  • 1 tsp Sugar
  • 1 tsp Salt
  • 3 tbsp Olive Oil (1 tbsp is 15 ml) 1 tsp extra for greasing the baking tray
  • 2 tbsp Milk Powder Check Notes
  • 1/2 tsp Soft Butter Check Notes
  • 1 1/4 cups Lukewarm Water Check Notes

Instructions

  • In a wide bowl or vessel sift the whole wheat flour twice and keep aside.
  • In case of instant yeast, add the same to the flour along with sugar, salt and milk powder.
  • Mix all the dry ingredients and keep aside
  • Slowly add 1 cup of water to the flour mixture and knead into a soft, yet elastic dough. Add more water, if required, to knead the dough.
  • Incorporate oil while kneading by the stretch and fold method to knead the dough and
    develop gluten strands. Helps in soft texture. Knead atleast for 10 minutes.
  • Now place the kneaded dough in the same vessel (brush it quickly with some oil), cover and let it rise for atleast 1 hour 20 minutes or until double in volume.
  • After the dough has risen, knock it couple of times and then slowly bring it together and place on the kitchen platform. Dust it with some wheat flour so that it can be shaped easily without sticking.
  • Grease a rectangular bread tin with some olive oil
  • Make a thick round roti of the dough and then using a scraper, cut it into equal parts
  • Make 10 small balls, shape them and place them in the greased tin at 1/2 inch apart
    distance so that they rise evenly and form the shape
  • Keep this tray for 2nd proofing for atleast 45 mins to 1 hour or until double in volume
  • Preheat your oven at 200 degrees for 10 minutes before placing the bread for baking
  • Bake this bread at 200 degrees for 25 to 30 minutes.
  • After the bread has baked, brush it lightly with butter for the glaze.
  • Once lightly cooled, remove the bread from the tray and allow to cool slightly on the wire rack.
  • Eat it immediately or enjoy it later with a cup of tea

Notes

  • Sift the Wheat Flour Twice for best results and softer crumb
  • I use filter water for kneading the dough instead of tap water. Amount of chlorine also affects the quality of bread.
  • If you are using Instant Yeast, like I have, it can be directly added to the flour.
  • In case you use Active Dry Yeast then follow this method – Take 1/2 cup (125 ml) lukewarm water, add sugar 1 tsp and yeast 1 tsp. Mix well, cover and keep aside until yeast blooms. Add this to the flour and salt, knead with more water as required.
  • The quantity of water while kneading bread entirely depends on weather, the flour quality used. NEVER add the entire quantity of water as given in the recipe. Use your judgement. It may be less or more.
  • For Emmer Wheat I had to use 1 1/4 cup water to knead the dough. However, with any other Wheat Flour, the water quantity would be slightly less. Emmer Wheat absorbs more water. I have tried and tested the recipe with other brand of wheat flour and it requires around 1 cup of Lukewarm water for kneading.
  • Knead for 8 to 10 minutes for best results.
  • If you do not have milk powder, you can wish to knead it with 50 / 50 Milk and Water for softness.
  • Vegans can use Soy Milk or Oat Milk for kneading.
  • You can use soft butter for kneading instead of Olive Oil.
  • The first proofing can and should be a bit longer, especially when dealing with whole wheat flour.
  • I have used Rectangle Bread Tin or Pav Tin (12 inches Length X 5 1/2 inches breadth X 2 1/4 inches depth / height)

Other Whole Wheat Bread Recipes on the blog –

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Thank you for visiting

Vidya Narayan

Views: 2732

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Thanks for sharing the recipe so elaborate. Going to try it soon.o

    1. Most welcome.

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