Yes, Goan Poi is a relatively healthy bread option. It is made primarily with whole wheat flour (atta) and coated in wheat bran, making it rich in dietary fiber. It is also baked, not fried, which keeps the fat content low.

My poi didn't puff up. What went wrong?

The most common reasons for poi not puffing are an oven that isn't hot enough, not preheating the baking surface (stone or sheet), rolling the dough too thin, or handling the discs too roughly before baking, which deflates them.

What is the difference between Poi and Pita bread?

While both are leavened flatbreads with a pocket, Goan Poi is traditionally made with a mix of whole wheat and all-purpose flour and coated in wheat bran, giving it a rustic texture. Pita bread is typically made with only white flour and has a smoother surface.

Can I make this recipe with 100% whole wheat flour?

You can, but the texture will be denser and heavier. The small amount of all-purpose flour (maida) helps to create a lighter, softer crumb and a better puff. If using 100% atta, you may need to add a little extra water as it absorbs more liquid.

How should I store leftover poi?

Store leftover poi in an airtight container or a zip-top bag at room temperature for up to 2 days. To reheat, you can warm them on a tawa (griddle) or sprinkle with a little water and microwave for 15-20 seconds.

Home / Recipes / goan / Goan Poi

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Goan Poi

RATING

4.4/5(28)

TASTE SCORE

7/10

A classic Goan leavened bread with a soft, hollow center and a rustic wheat bran coating. This slightly sweet, whole wheat bread is perfect for mopping up curries or making sandwiches.

PREP

30m

COOK

18m

SERVES

1 PIECE

137 cal

SERVINGS

INGREDIENTS

For 8 servings

1 cupWarm Water · Around 105-115°F or 40-46°C1 tspSugar1 tspActive Dry Yeast1.5 cupAtta · Indian whole wheat flour½ cupMaida · All-purpose flour1 tspSalt1 tbspVegetable Oil · Plus extra for greasing the bowl½ cupWheat Bran · For coating the dough balls

NUTRITION · PER SERVING

137

CALORIES · 1 PIECE

Protein4g · 12%

Carbs25g · 73%

Fat3g · 20%

Fiber4g

Sodium292mg

Potassium142mg

Phosphorus130mg

How we calculate →

INSTRUCTIONS

6 steps. 18 minutes total.

6 STEPS

1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, sugar, and active dry yeast.
- c.Stir gently to dissolve and let the mixture stand for 5-10 minutes.
- d.It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2
Step 2
- a.Prepare and Knead the Dough
- b.In a large mixing bowl, whisk together the atta, maida, and salt.
- c.Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
- d.Mix with a spoon or your hands until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3
Step 3
- a.First Proofing
- b.Lightly grease the mixing bowl with a few drops of oil.
- c.Place the kneaded dough in the bowl, turning it once to coat the surface with oil.
- d.Cover the bowl with a damp cloth or plastic wrap.
- e.Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in volume.
4
Step 4
- a.Shape and Coat the Poi
- b.Gently punch down the risen dough to release the trapped air.
- c.Divide the dough into 8 equal portions and roll each portion into a smooth ball.
- d.Spread the wheat bran on a flat plate.
- e.Take one dough ball at a time and roll it in the wheat bran, pressing gently to ensure it is evenly coated on all sides.
5
Step 5
- a.Second Proofing
- b.On a lightly floured surface, gently roll each bran-coated ball into a disc about 4-5 inches in diameter and approximately 1/4 inch thick.
- c.Arrange the rolled discs on a baking sheet lined with parchment paper, ensuring they don't touch.
- d.Cover them with a clean kitchen towel and let them rest for 20 minutes. They will puff up slightly.
6
Step 6
- a.Bake the Poi
- b.During the last 10 minutes of the second proofing, preheat your oven to its highest temperature, typically 450-475°F (230-245°C). Place a baking stone or an inverted heavy-duty baking sheet inside to heat up.
- c.Carefully transfer 2-3 poi discs directly onto the hot baking stone or sheet.
- d.Bake for 5-6 minutes. The poi will puff up dramatically like a balloon and develop light golden-brown spots.
- e.Remove the puffed poi from the oven and immediately wrap them in a clean cloth. This traps the steam and keeps them soft.
- f.Repeat with the remaining discs.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
A very hot oven and a preheated baking surface are essential for the poi to puff up properly and create its signature pocket.
2
Handle the rolled discs gently to preserve the air bubbles formed during proofing, which helps them inflate during baking.
3
Do not roll the poi too thin, as this can prevent them from puffing. A thickness of 1/4 inch is ideal.
4
Wrapping the hot poi in a cloth immediately after baking is a crucial step to trap steam and ensure they remain soft and pliable.
5
For a richer flavor, you can substitute a teaspoon of ghee for the vegetable oil in the dough.

RECIPE VARIATIONS

Adapt it for your goals.

Seeded Poi

Add 1 tablespoon of sesame seeds or flax seeds to the dry flour mixture for added texture and nutrition.

Spiced Poi

Incorporate 1/2 teaspoon of roasted cumin powder or ajwain (carom seeds) into the dough for a savory, aromatic twist.

Sweeter Poi

Increase the sugar to 2 teaspoons for a slightly sweeter bread, which pairs well with spicy curries.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

High in Dietary Fiber

The use of whole wheat flour and a wheat bran coating makes Goan Poi an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.

energy

Provides Sustained Energy

The complex carbohydrates from whole grains provide a steady release of energy, making this bread a fulfilling and energizing accompaniment to any meal.

gut-friendly

Supports Gut Health

As a fermented food, the yeast in Goan Poi helps pre-digest some of the starches, potentially making it easier on the digestive system. The fiber also acts as a prebiotic, feeding beneficial gut bacteria.

QUESTIONS?

Frequently asked questions

One homemade Goan Poi contains approximately 130-140 calories, depending on its exact size and the specific flours used.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Goan Poi

For 8 servings

6 steps. 18 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6