Ladi Pav | लादी पाव | Bakery-Style Super Soft | No Milk Powder | No-Fail Beginner Friendly

Learn how to make super soft bakery-style Ladi Pav at home with simple ingredients!
In this video, I’m sharing a no-fail, beginner-friendly recipe to create the softest, fluffiest, golden pav without using milk powder.

🧾 Ingredients for Super Soft Ladi Pav (Makes 9 Pav)
(Using Stand for measurement and spoon)

➡️Dry Ingredients

2½ cups all-purpose flour (maida)
2 tbsp sugar
1/2 tbsp salt
1&1/2 tbsp active dry yeast or instant yeast

➡️Wet Ingredients

1& 1/4 cup warm milk (not hot, just warm enough to activate yeast)
3 tbsp softened butter (for dough)
1 tbsp melted butter (for brushing after baking)

➡️Optional but Recommended

1–2 tbsp milk (for brushing pav)
1-2 tbsp oil (to help smooth the dough while kneading and greasing)

⭐ Pav Making Process (In Short)
1️⃣ Activate the Yeast
Warm milk/water (not hot)
Add sugar + dry yeast
Mix and rest 8–10 mins
It should turn frothy.
2️⃣ Make the Dough
Add maida + salt + yeast mixture
Add milk/water slowly and knead
Add 1–2 tbsp butter and knead 10 minutes
Dough should be soft, smooth, stretchy.
3️⃣ First Proofing
Cover and rest 1 hour
Dough should double in size.
4️⃣ Shape the Pav
Punch dough
Divide into equal balls
Smooth them tightly
Place in the baking tin, leaving small gaps.
5️⃣ Second Proofing
Rest 30–40 minutes
Pav should rise and touch each other.
6️⃣ Bake
Brush with milk
Bake at 180°C for 20-25 minutes
Brush with butter immediately after baking.

⭐ Important Tips for Super Soft Bakery Pav

✔ Perfect dough = perfect pav
Dough must be soft, not stiff. Slight stickiness is okay.

✔ Kneading is key
Knead at least 10–12 minutes for a smooth, elastic dough.

✔ Correct yeast activation
Milk must be warm, not hot. Hot liquid kills
yeast.

✔ Proofing matters
Under-proof = hard pav
Over-proof = flat pav

✔ Milk wash = golden color
Brush with milk before baking for bakery-like shine.

✔ Butter wash = softness
Apply butter immediately after baking for soft crust.

✔ Don’t open oven early
Opening before 15 minutes will deflate the pav.

🍞 Perfect for: beginners, home bakers, pav lovers, pav bhaji fans, Vada Pav, Misal Pav, Dabeli, etc.

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