VegitUpDelights

Yeast – free Ladi Pav

If there’s one thing I’ve tried a zillion times in my kitchen, it’s baking the perfect yeast-free bread. But no matter how many tweaks or techniques I tried, nothing ever came close to how my mom made it—soft, fluffy, and so full of warmth, just like her.

During one of my visits to India, I knew I had to do it. I rolled up my sleeves, followed her around the kitchen like a shadow, and finally recorded her recipe—straight from her hands to my notes 📋👩‍🍳. That session wasn’t just a cooking lesson, it was an emotional bookmark in my baking journey.

And then… something amazing happened. I shared the recipe, and within days, I received a message from someone who tried it and said: “This is the fluffiest, most pillowy yeast-free pav I’ve ever made—and it worked on the first try!” 🥹💛 That reel alone brought in 1,600 saves and so many new followers. But more than numbers, it felt like a little win—for me, for mom, and for everyone trying to bake without yeast.

I still have a long way to go before I master all yeast-free recipes. But until then, learning—from kitchen flops, from happy accidents, and especially from mommy dearest—will always be the most beautiful part of this journey 🫶🍞✨

Gather Your Ingredients –

For 6 buns –

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Thank you for your response. ✨

🍞 Method

  1. Prepare the Dry Mix:
    In a large bowl, mix:
    • All-purpose flour (maida)
    • A pinch of salt
    • A bit of sugar
    • Any other dry ingredients
  2. Add Wet Ingredients (at the end):
    • Just before shaping, add curd (yogurt) and fruit salt (Eno).
    • Mix gently and quickly—do not overmix—to retain the airy texture from Eno.
  3. Shape the Pav Balls:
    • Bring dough together, form equal-sized smooth balls.
    • Arrange them in a greased baking tray with small gaps between them.
  4. Rest the Dough:
    • Cover and rest for 1 hour in a warm place.
    • The dough balls will puff up during this proofing time.
  5. Apply Milk Wash (Before Baking):
    • Brush the tops lightly with milk just before baking.
    • This helps with light browning and a soft crust.
  6. Bake the Pavs:
    • Preheat oven to 200°C (392°F).
    • Bake for 17–20 minutes or until lightly golden on top.
  7. Adjust for Color:
    • If after 15–17 minutes the tops are still pale, increase the temp to 250°C for the final 2–3 minutes to encourage browning.
    • If browning happens too early (before 12 mins), cover loosely with foil and continue baking to avoid burning the top while the insides finish cooking.
  8. Glaze After Baking:
    • As soon as they come out of the oven, brush with a mix of oil and water.
    • This helps soften the crust and keeps the pavs pillowy.
  9. Cool, Cling Wrap & Serve:
    • Let them cool slightly.
    • Cling wrap lightly while still warm to retain softness.
    • For best results, cut only after completely cooled.

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