Eggless Pav / Bun Bread

This bread is famous bread in India because it is eaten with many popular street food like Pav Bhaji, Masala Pav, Vada Pav .... the list goes on. These homemade buns are so soft and fluffy, you will be surprised you made them at home. I can guarantee these buns will be better than any store brought.
These buns are mildly sweet, very soft buns with round top and flat bottom. These are also called Ladi Pav in Indian which means a line or block of dough together.

Yield: 6-8 pcs
Prep Time: 15 minutes
Rest Time: 1 and 1/2 hour.
Cook Time: 25 minutes

  • 2 cups of all purpose flour / Maida

  • 1/4 cup milk powder

  • 1/2 tsp salt

  • 1/2 tbsp yeast (instant rapid rise)

  • 2 tbsp sugar ( you can use 1 tbsp for less sweeter taste )

  • 3/4 cup water

  • 2 tbsp softened butter

    If you do not have milk powder, use 3/4 cup of milk instead of milk powder + water.


1. Before using the yeast, check what kind you are using ( What is written on the packet ). Is it active dry yeast or instant rapid rise yeast.

2. Blooming method for both types of yeast is different.

3. If you are using instant rapid rise: you can add it directly to the flour ( like I have used in this recipe )

4. If you are using active dry yeast: bloom it in warm water or milk with sugar for 5-10 minutes. ( Adding sugar is important for the yeast to activate ).

5. Best way to see if the active dry yeast has activated, you will see bubbles and froth on top of the mixture.

6. Kneading the dough before the second rise is important to form gluten in the dough. ( The better you knead, the softer the bread is going to be, but do not over knead. 10 minutes is enough )

7. If you want to avoid all purpose flour, you can choose to replace half or all the amount with whole wheat flour. ( The texture and taste comes really good with all purpose flour ).

8. This recipe requires butter, I would suggest you use the quantity required to make the buns really soft and fluffy.


1. In a bowl add all purpose flour and instant rapid rise yeast

2. In another cup or bowl mix salt, sugar, milk powder and warm water. ( If you do not have milk powder, use full fat milk instead of water )

3 Make a soft to very soft dough without kneading too much and let it rest for 1 hour.

Dough after resting for 1 hour

4. After  the dough has risen ,  punch the dough, add butter  and knead for 10 minutes( stretch and knead the dough...its a very important process)to make a smooth dough.

5. Form into desired shape and let it rest in a warm place ( I used the instant pot in yoghurt medium mode ) for 30-40 min or till it doubles in size.

6. When it has doubled in size like below, brush the top with some milk. Bake in a preheated 350 F / 180 C oven for 25 to 30 minutes.

6.  Once the pav have been baked, brush the tops with butter and cover with a kitchen towel for about 30 minutes. 
Pav bread is ready to enjoy.