Indian Pav

When we talk about Indian street food then there is one basic ingredient that is required in most dishes and that is the Pav. Its been a struggle to find that authentic Indian Pav in USA. We always missed that Pav until I learned how to make the Pav at home and I thank the pandemic for that. Everyone started making basic store bought items at home and the Indian Pav was one thing that everyone tried making at home at some point.
I tried million recipes and had so many fails before I figured out this recipe. I have perfected this recipe now and the pavs turn out good every time I make it. I have shared this recipe with my friends and family and they also had success. I promise after making these at home you will not want to buy them from outside.
Don't forget to tag me when you do make it.
Prep Time 3 hours
Cook Time 26 minutes
Course Side Dish, sides
Cuisine Indian, Indian Street Food
Servings 9 pav


  • 1 and 1/2 cup warm milk
  • 2 tsp sugar
  • 1 and 1/2 tsp Active dry yeast
  • 4 cups all purpose flour
  • 3 tablespoon butter
  • 1 tsp salt
  • 2 tablespoon olive oil
  • 2 tablespoon additional milk for brushing


  • Warm 1 and 1/2 cup milk
  • Add sugar to the milk
  • Add yeast to the milk and mix well
  • Cover and let it rest for 5 minutes
  • Mix it well after 5 minutes
  • Add the salt and flour to the milk and form a dough that is soft and knead for 5 minutes
  • Add 2 tablespoon of butter to the dough and knead it again for few minutes
  • Tuck the dough and cover and let it rest for 1 hour
  • Use olive oil to grease your hands and knead the dough for few minutes after 1 hour and form 9 equal size balls
  • Place parchment paper in your square baking pan
  • Tuck each ball and place it in a square baking pan
  • Cover and let it rest for 30 minutes
  • The ball should double in size
  • Preheat the oven to 350 degrees Fahrenheit
  • Brush the bread with milk
  • Once the oven is preheated bake for 26 minutes or until the top is dark brown
  • Remove from the oven and brush the top with butter
  • Place a wet towel on the bread covering the bread completely for 20 minutes
  • Remove the wet towel and Pav is ready


Tips and Tricks
  1. Use exact measurements for flour, milk, yeast and sugar 
  2. Always use new active dry yeast and if the dough did not rise the first time then the yeast is too old or it’s not active 
  3. I refrigerate my yeast if not in use to keep it fresh
  4. When forming a dough it should be soft and not too firm so if needed add additional milk to soften it or add flour if its too sticky 
  5. If using Amul butter, you can reduce the salt as the butter is salted 
  6. Its important to use square baking pan as the breads can be snug with each other and that helps them to form the pav shape 
  7. When baking watch the bread for the color change for last 10 minutes as every oven varies it can be done sooner or can take longer 
  8. Pav stays fresh for 1 day and then it gets drier
Keyword Bread, Masala Pav, Pav