Goan Poee
Goan Poee is a bran-dusted yeast bread that bakes into a soft hollow pocket for curries, sausage, or breakfast plates.
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2 hr 35 mintotal
35 min hands-on2 hr hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 1 hour of primary proofing and 30 minutes of second proofing before baking.
Method
Activate the yeast: Combine the active dry yeast, sugar, and lukewarm water in a small bowl. Stir gently and rest for 10 minutes, until frothy.
10 min
In a large bowl, mix the whole wheat flour, all-purpose flour, and salt. Add the activated yeast mixture.
Knead on a flat work surface for 8-10 minutes, until smooth, elastic, and slightly sticky. Transfer to an oiled bowl, cover with a damp cloth, and proof in a warm spot for 1 hour, until doubled.
8–10 min1 hr
Punch down the dough to release gas. Divide into lemon-sized balls and roll each into a sturdy 1/4-inch-thick disc.
Spread the wheat bran on a plate. Coat both sides of each rolled poee in the bran, transfer to a tray, cover, and proof for 30 minutes.
30 min
Preheat the oven to 220°C (430°F) with a heavy baking tray inside. Carefully slide the proofed dough discs onto the hot tray.
Bake for 10-12 minutes, until the breads puff into hollow pockets and the crust turns pale golden.
10–12 min
How to tell it's done
Poee should have a rustic bran-coated crust and a soft hollow center that can be torn or stuffed.
Getting it right
Tip
For a stovetop version, use a very hot cast-iron tawa. Cook the first side briefly, flip, and press gently with a cloth to help it puff.
What to serve it with
Serve with chicken vindaloo, mushroom xacuti, vegetable curry, or stuffed with Goan sausage.
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