Homemade Goan Poee

Today we are making one of Goa’s most loved breads, Poee. They are soft, rustic, and have a signature pocket inside. This easy Goan Poee recipe will guide you through creating delicious bread at home with simple ingredients.

Ingredients

For about 6-8 Poees

• 1/4 cup lukewarm water

• 3/4 tsp sugar

• 3/4 tsp active dry yeast

• 1 cup (125 g) all-purpose flour (maida)

• 1 cup (125 g) whole wheat flour (atta)

• 3/4  tsp salt

• 1/2 tbsp vegetable oil (or melted ghee)

• 1/3 cup lukewarm water 

• 1/4 cup wheat bran

Method

1. In a small bowl, mix lukewarm water, sugar, and yeast. Stir them together until the sugar and yeast dissolve. Cover the bowl with a plastic wrap and let it sit for 8–10 minutes until the yeast gets activated and foamy.

2. In the meantime, grab a large bowl, combine the all-purpose flour, wheat flour, and salt. Whisk them together till well combined.

3. Add in the yeast mixture and oil, and give it a mix till you have a shaggy dough.  Now gradually, in two or three additions, add just enough  warm water  till you have picked up all the dry ingredients and have a tacky dough.

4. Lightly dust a clean work surface with a little all-purpose flour and turn the dough down onto it.

5. Knead the dough for 8–10 minutes until smooth and elastic. It should be soft and slightly sticky but not runny.

6. Place the dough in a lightly oiled bowl and brush some oil on the surface of the dough as well. Cover the bowl with a plastic wrap, and let it rise for 1 hour or until doubled.

7. Line a baking tray or any flat surface with parchment paper cut to 5”x5” pieces.

8. Punch down the dough and do a stretch and fold to the dough before turning it onto a clean work surface.  Now divide the dough into 6–8 portions.  

9. Cover all the portions with a bowl or a kitchen towel to prevent them from drying.

10. Take one portion at a time and do a stretch and fold and then roll it into a ball.

11. Dust the work surface with a little wheat bran before rolling the ball into a thick disc (about ¼ inch thick, 5–6 inches wide). The trick: roll evenly so it puffs and forms a pocket.  

12. Place the rolled discs on the pieces of parchment paper and cover them lightly with a kitchen towel and let them rest for 30 minutes.

Cooking on the Stove

13. On the stove, on medium heat place a cast iron skillet. Once it is ripping hot, place a poee on it. When you see a few bubbles appear, flip the poee over and increase the heat to medium-high. Now watch the poee become like a balloon.  

14. Remove from the pan and place on a wire rack.

Cooking in the Oven

15. You can preheat the oven to 475F/250C with a pizza stone or inverted baking tray inside. It must be very hot (like a tandoor).

16. Place the poees with the parchment paper on the hot stone/tray.

17. Bake for 4 minutes until puffed and lightly browned. They should stay soft inside but slightly crusty outside.

18. Remove from the oven and place on a wire rack. Then wrap in a clean kitchen towel to keep them soft.