Whole Wheat Pav Recipe
Print Pin
0 from 0 votes

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.
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
Author Vidya Narayan


  • 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


  • 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


  • 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)