goanMediumvegetariandairy freenut free
Goan Poee Bread
RATING
4.5/5(67)
TASTE SCORE
7/10
A classic Goan bread with a soft, pocket-like interior and a bran-dusted crust. This rustic, slightly chewy bread is perfect for mopping up curries or making sandwiches. Bring the taste of a Goan bakery to your kitchen.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
253
253
CALORIES · 2 PIECES
Protein9g · 14%
Carbs51g · 81%
Fat3g · 11%
Fiber9g
Sodium584mg
Potassium282mg
Phosphorus265mg
INSTRUCTIONS
6 steps. 15 minutes total.
6 STEPS
- 1
Step 1
- a.Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
- 2
Step 2
- a.Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
- 3
Step 3
- a.Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
- 4
Shape and coat the poee: Gently punch down the risen dough to release the air
- a.Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
- 5
Step 5
- a.Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
- 6
Step 6
- a.Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1A very hot oven is crucial for the poee to puff up and create its signature pocket. Make sure your oven is fully preheated.
- 2Don't roll the poee too thin, as this can prevent them from puffing up properly.
- 3Handle the rolled discs gently to avoid deflating them before baking.
- 4Store leftover poee in an airtight container or wrapped in a cloth at room temperature for up to 2 days.
- 5Serve warm with Goan curries like Chicken Xacuti, Fish Curry, or simply with butter.
RECIPE VARIATIONS
Adapt it for your goals.
healthy
Healthy
Use 100% whole wheat flour instead of a mix with all-purpose flour. The texture will be denser but the bread will be higher in fiber.
quickQuick
Use a stand mixer with a dough hook to knead the dough. This will reduce the active kneading time to about 5-7 minutes.
kid friendlyKid friendly
Make smaller, slider-sized poee. They are perfect for small hands and can be filled with cheese or mild vegetable stuffings.
PAIRS WELL WITH