Semi Whole Wheat Ladi Pav


Another bread recipe, means another recipe with my favorite rising agents, yeast. This is an Indian Bread recipe, with a variety of uses! This recipe would serve the same purpose of popular Dinner Rolls as well.
In an Indian Household, these Pav's can be had with Butter, Bhaji, Keema and even as a Vada Pao Sandwich. Pav Bhaji and Keema Pav are two of my favorites as well. While, I haven't gotten the opportunity to write and cook a Bhaji recipe. I do have a very good Keema recipe, which you can try along with these semi-healthy Indian Pavs. Here's the link to it:
Quantities of Whole Wheat and All Purpose Flour:
The reason why this recipe, hasn't been made with only Whole Wheat, is because of the density of this flour. You'll make the bun but it will be so stiff and stuck together, you won't enjoying it. And after 2 days, it'll become rock solid. For softer, and fluffier Pavs, all purpose flour is to be added. Alternatively, you can skip Whole Wheat flour completely as well, just make sure to reduce the quantities of Yeast by a gram or two.
The quantity of Whole Wheat and All Purpose Flour used in the recipe, is at a ratio of 25:75
Double Proofing
This recipe would require you to proof the dough twice. The first proof would be right after kneading the dough for 1 hour. The second proof would be after preparing the tiny dough balls and putting it onto baking dish, for around 30 minutes. More about this can be found below in the Instructions section.
Have you ever worked with YEAST?
YEAST is nothing to be scared about, it’s honestly not Rocket Science. I use Active Dry Instant Yeast. If you’re using Fresh Yeast, just double the quantity.
Here are a few tips which will help you to learn about yeast. I use Active Dry Instant Yeast.
Water: Only use Warm Water when trying to activate yeast. Both hot and cold water will kill the yeast. Use Lukewarm Water!
Salt vs Sugar: Sugar helps the yeast to activate, to make it frothy and to give a better rise. Whilst, salt is the opposite, it's an anti-agent. Salt should only be incorporated in the dough towards the final stages of it.
Proofing: YES IT REQUIRES PATIENCE! You need to find a warm place, a Switched Off oven is the best place to proof your bread. In areas where it's generally cold or during Winters, it will take longer to proof say about a little bit more than an hour. But during Warm Climate or/and Humid Weather, it will take relatively shorter, close to around 40 minutes.
To learn more about using Yeast, click on the link below:
Enough about yeast! All I am saying is it’s nothing to be scared about.
The Flour Used:
This bread was made using TwF Flour, Flour X. This is my go-to whole wheat flour as it is a blend of heirloom wheat, barley and other wheat varieties. It also supports 110% hydration. Here's the link to it :
Addition of Milk Powder:
I have added Milk Powder to the recipe, to make it softer and fluffier. Yeast alone won't be able to fight the density of the flour, to make these buns extra soft and feather-light. Note, do not try with other breads. You can always experiment of course, if you do, let me know too so I can try out too!
Mini Pav's vs Regular Sized
If you are trying to make those Indian Accent Mini Pav's, divide the size of dough balls by 4 and make a bigger batch. The bite sized Pav's are my favorite as well and sometimes, I just change the game, and divide my dough balls by 4, which makes for an excellent appetizer. For normal sized Pav's, follow the recipe written below!
Let's bread it up now!
Prep Time 15 mins
Cook Time 25 mins
Proofing Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Dinner, Evening, Lunch
Cuisine Indian
Yields 12 Pav's


  • Stand Mixer (Optional)
  • oven
  • Weighing Scale
  • Baking Dish (fitting Pav's in a proper manner- can use 2 as well)
  • Brush


  • 200 g All Purpose Flour
  • 50 g TwF Whole Wheat Flour x
  • 6 g Yeast
  • 1 tsp Salt
  • 2 tbsp Oil
  • 2 tbsp Milk Powder
  • 200 ml Warm Water
  • 2 tbsp Milk


  • Take a bowl, mix together - yeast, sugar and bit of water. Whisk together and let it rest to froth. It will take about 3-5 minutes to froth well. You’ll see bubbles appearing.
  • Mix together both the Flour(s) and Milk Powder and put it onto a Plain Surface and make a well (alternatively, you may use a stand mixer as well).
  • Add in your Yeast Sugar mixture and start kneading. Start adding in the remaining water at this point and knead well. Knead for 8 to 10 minutes, the dough would be super sticky.
  • Bring the dough together and allow for proof in a well-oiled bowl for an hour.
  • Once double in size, divide the dough into 12 equal parts and place in a baking dish, as done in the picture above. Make sure, there is a gap between all dough balls, giving them space to rise and join, like Ladi Pav's. Gap of ½-1 inch should suffice. Let them rest for 30 minutes.
  • Once proofed, brush the top with milk and put in a preheated oven at 200°C (392°F) for 20 minutes or until done.
  • Take it out of the dish and put it on a wire rack to cool, and for moisture to go. Brush with some butter and let it cool for 5-10 minutes before tearing them apart.

Closing Note

I love carbs! Who love carbs? What even is Keto! 
These are the probable questions you will be asking yourself after baking this bread. To learn more bread recipes, click on the link below! 
If you make this recipe, let me know your thoughts below and tag me on Instagram @boy.eatsworld 
Keyword bread, dough, freshdough, Indian, indianbreads, leandough, pav

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