Goan Pao
Classic Goan bread with a delightfully crisp crust and an incredibly soft, airy crumb. Perfect for soaking up curries like vindaloo or making a delicious chorizo pao sandwich. A taste of Goa's bakeries, right from your oven.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, sugar, and instant yeast.
- c.Stir gently and let the mixture stand for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active and ready.
- 2
Step 2
- a.Prepare and Knead the Dough
- b.In a large mixing bowl, whisk together the maida and salt.
- c.Create a well in the center. Pour in the activated yeast mixture, warm milk, and vegetable oil.
- d.Use a spatula or your hands to mix until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when gently poked.
- 3
Step 3
- a.First Proofing
- b.Lightly grease a large bowl with oil. Place the kneaded dough inside and turn it to coat lightly.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free location for 60-90 minutes, or until it has doubled in volume.
- 4
Step 4
- a.Shape and Second Proofing
- b.Gently punch down the risen dough to release the air.
- c.Divide the dough into 8 equal portions. Roll each portion into a tight, smooth ball.
- d.Arrange the dough balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them.
- e.Lightly dust the tops with atta.
- f.Cover loosely with a clean cloth and let them proof for another 30-40 minutes until they appear puffy.
- 5
Step 5
- a.Bake the Pao
- b.Preheat your oven to 400°F (200°C). Place a shallow, oven-safe pan filled with hot water on the bottom rack. This creates steam for a crispy crust.
- c.Place the baking sheet with the paos on the middle rack.
- d.Bake for 20-25 minutes, until the tops are golden brown and they sound hollow when tapped.
- e.For a softer crust, brush the hot paos with melted butter immediately after removing them from the oven.
- 6
Step 6
- a.Cool and Serve
- b.Transfer the baked paos to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- c.Serve warm with Goan curries, chorizo, or as a simple buttered roll.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The steam created by the water pan is essential for the signature crisp crust of Goan pao. Do not skip this step.
- 2Proper kneading is crucial for developing gluten, which results in a soft, airy crumb. The dough should pass the 'windowpane test' (stretch thin without tearing).
- 3Ensure your water and milk are lukewarm (around 110°F/43°C). If they are too hot, they can kill the yeast.
- 4For an even golden color, you can rotate the baking sheet halfway through the baking time.
- 5Store leftover pao in a bread box or an airtight container at room temperature for up to 3 days.
Adapt it for your goals.
Whole Wheat Pao
For a healthier version, substitute half of the maida with atta (whole wheat flour). You may need to add a little extra water as whole wheat flour absorbs more liquid.
Masala PaoMasala Pao
Add 1 teaspoon of finely chopped garlic and 1 tablespoon of chopped fresh cilantro to the dough during the kneading stage for a savory, herbed flavor.
Poee style PaoPoee-style Pao
For a texture closer to Goan Poee, add 2-3 tablespoons of wheat bran to the flour mixture and flatten the dough balls slightly before the second proofing.
Why this is on our healthy list.
Provides Quick Energy
The primary ingredient, refined flour, is a source of simple carbohydrates that the body can quickly convert into glucose, providing a rapid source of energy.
Source of B-Vitamins
Many commercially available all-purpose flours are enriched with B-vitamins like niacin, thiamine, and riboflavin, which are essential for converting food into energy and maintaining a healthy nervous system.
Frequently asked questions
One serving, which consists of two pieces of Goan Pao, contains approximately 450-470 calories. This can vary based on the exact size of the pao and if butter is used for brushing.