A savoury twist on Goa's iconic leavened bread, crafted with wheat flour, bran, and infused with the aromatic flavour of garlic. A delightful variation of the traditional poee to tantalize your taste buds. Freshly baked to perfection, the garlic poee boasts a light and airy interior. The subtle pungency of garlic complementing the natural sweetness of the bread, creating a truly irresistible tasty combination. Pair it with your favourite gravy for a truly unforgettable culinary experience.
Whole wheat flour is low in protein, and addition of vital wheat gluten, which is a high protein ingredient helps improve the overall texture of the bread. Often used by professional bakers to gluten challenged doughs to achieve light and fluffy breads. Perfect for breads with nuts, seeds or dried fruits too. The natural protein found in endosperm of the wheat berry is vital wheat gluten. It has no starch and contains approximately 80 percent gluten, which is removed from wheat flour through the process of hydration. Pure with all other components in the flour eliminated, this activated gluten is dried and processed into a powder. This product is very effective in improving the texture and elasticity of the dough. Helps in giving more volume to the baked bread by retaining the gas and preventing deflation. Also, used as a vegetarian meat substitute known as seitan.
Whole wheat flour is low in protein, and addition of vital wheat gluten, which is a high protein ingredient helps improve the overall texture of the bread. Often used by professional bakers to gluten challenged doughs to achieve light and fluffy breads. Perfect for breads with nuts, seeds or dried fruits too. The natural protein found in endosperm of the wheat berry is vital wheat gluten. It has no starch and contains approximately 80 percent gluten, which is removed from wheat flour through the process of hydration. Pure with all other components in the flour eliminated, this activated gluten is dried and processed into a powder. This product is very effective in improving the texture and elasticity of the dough. Helps in giving more volume to the baked bread by retaining the gas and preventing deflation. Also, used as a vegetarian meat substitute known as seitan.
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Garlic Poee/Poi
(Yields 6)
Dough
Ingredients:
2 cups whole wheat flour (sifted)
2 and 1/4 teaspoons active dry yeast
1 teaspoon garlic powder
3 tablespoons extra-virgin olive oil
3 teaspoons vital wheat gluten
1 cup lukewarm water
1/4 cup bran (for dusting while rolling)
a pinch of sugar
1 teaspoon salt
Toppings
Ingredients:
2 tablespoons chopped garlic
1/4 cup chopped coriander leaves
1 tablespoon melted butter (for brushing)
Method:
Add the yeast to 1 cup lukewarm water along with sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
To the yeast mixture, stir in the whole wheat flour, garlic powder, extra-virgin olive oil, vital wheat gluten and salt. Knead well into a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 and 1/2 hours.
Once risen, punch the dough down to deflate the air. Divide into 6 equal smooth balls with no seams. Cover and let stand for 10 minutes.
In a bowl, mix garlic and coriander leaves. Set aside.
Spread some bran on a work surface and roll each ball into a 5-inch circle. Sprinkle some garlic-coriander leaves mixture on top and roll lightly.
Place circles in two baking trays dusted with some flour or lined with parchment paper/silpat. Cover trays and let discs rise for 30 to 40 minutes in a warm place.
Preheat the oven to 450 F or 232 C. Place a baking sheet or pizza stone on the bottom rack of the oven to heat for 10 minutes.
Transfer poee in batches onto the hot baking sheet or pizza stone. Bake for 8 minutes until poee puffed up and pale golden.
Note: Do not bake for too long or poee will crisp up. Also, the garlic will burn and taste bitter.
Cool poee on a wire rack for a few minutes. Wrap in a kitchen towel to keep them soft.
Serve hot brushed with melted butter.
Note:
To read click here: Copyright & Privacy Policy
Garlic Poee/Poi
(Yields 6)
Dough
Ingredients:
2 cups whole wheat flour (sifted)
2 and 1/4 teaspoons active dry yeast
1 teaspoon garlic powder
3 tablespoons extra-virgin olive oil
3 teaspoons vital wheat gluten
1 cup lukewarm water
1/4 cup bran (for dusting while rolling)
a pinch of sugar
1 teaspoon salt
Toppings
Ingredients:
2 tablespoons chopped garlic
1/4 cup chopped coriander leaves
1 tablespoon melted butter (for brushing)
Method:
Add the yeast to 1 cup lukewarm water along with sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
To the yeast mixture, stir in the whole wheat flour, garlic powder, extra-virgin olive oil, vital wheat gluten and salt. Knead well into a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 and 1/2 hours.
Once risen, punch the dough down to deflate the air. Divide into 6 equal smooth balls with no seams. Cover and let stand for 10 minutes.
In a bowl, mix garlic and coriander leaves. Set aside.
Spread some bran on a work surface and roll each ball into a 5-inch circle. Sprinkle some garlic-coriander leaves mixture on top and roll lightly.
Place circles in two baking trays dusted with some flour or lined with parchment paper/silpat. Cover trays and let discs rise for 30 to 40 minutes in a warm place.
Preheat the oven to 450 F or 232 C. Place a baking sheet or pizza stone on the bottom rack of the oven to heat for 10 minutes.
Transfer poee in batches onto the hot baking sheet or pizza stone. Bake for 8 minutes until poee puffed up and pale golden.
Note: Do not bake for too long or poee will crisp up. Also, the garlic will burn and taste bitter.
Cool poee on a wire rack for a few minutes. Wrap in a kitchen towel to keep them soft.
Serve hot brushed with melted butter.
Note:
- The bran collected after sifting the 2 cups whole wheat flour will suffice for dusting and rolling each ball of dough.
- One cup measure used was 250 ml.
