Breads form an integral part of the Goan cuisine. The Portuguese settlers were not fond of rice, and taught the art of baking bread to the local catholics. Traditionally, toddy was used to leaven bread, which has now been replaced with yeast. Poee has been a staple in Goan households for centuries, prized for its unique appearance, texture, taste and health benefits. It is a versatile bread that can be adapted to suit one’s palate.
There are two varieties of poee available in Goa, the cuniachi poee (husk poee) and godd (sweet poee). Godd in Konkani means "jaggery" or even "sweet". Prepared with all-purpose flour and no bran, the sweet poee boasts a soft texture, smooth exterior, and subtle sweetness. Enhanced with milk powder and extra-virgin olive oil, it is a treat for the senses. Savour godd poee on its own or pair with butter and hot tea for a delightful breakfast or evening snack. This bread is sure to become a favourite.
There are two varieties of poee available in Goa, the cuniachi poee (husk poee) and godd (sweet poee). Godd in Konkani means "jaggery" or even "sweet". Prepared with all-purpose flour and no bran, the sweet poee boasts a soft texture, smooth exterior, and subtle sweetness. Enhanced with milk powder and extra-virgin olive oil, it is a treat for the senses. Savour godd poee on its own or pair with butter and hot tea for a delightful breakfast or evening snack. This bread is sure to become a favourite.
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Goan Godd Poee/Poi
(Yields 6)
Ingredients:
2 cups all-purpose flour or maida (sifted)
1/2 cup milk powder (sifted)
2 and 1/4 teaspoons dry active yeast
2 tablespoons + a pinch of sugar
2 tablespoons extra-virgin olive oil
1 cup lukewarm water
1 teaspoon salt
Method:
Add the yeast to 1 cup lukewarm water along with a pinch of 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 all-purpose flour, milk powder, extra-virgin olive oil, balance 2 tablespoons sugar and salt. Knead well into a soft, smooth dough. If it feels sticky, drizzle a little oil and continue kneading until dough springs 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.
Dust some flour on a work surface and roll each ball of dough into 6 and 3/4 inches.
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 4 to 5 minutes until poee puffed up and pale golden on one side. Turn and cook the other side for 2 minutes.
Note: Do not bake for too long or poee will crisp up.
Cool poee on a wire rack for a few minutes. Wrap in a kitchen towel to keep them soft.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Goan Godd Poee/Poi
(Yields 6)
Ingredients:
2 cups all-purpose flour or maida (sifted)
1/2 cup milk powder (sifted)
2 and 1/4 teaspoons dry active yeast
2 tablespoons + a pinch of sugar
2 tablespoons extra-virgin olive oil
1 cup lukewarm water
1 teaspoon salt
Method:
Add the yeast to 1 cup lukewarm water along with a pinch of 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 all-purpose flour, milk powder, extra-virgin olive oil, balance 2 tablespoons sugar and salt. Knead well into a soft, smooth dough. If it feels sticky, drizzle a little oil and continue kneading until dough springs 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.
Dust some flour on a work surface and roll each ball of dough into 6 and 3/4 inches.
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 4 to 5 minutes until poee puffed up and pale golden on one side. Turn and cook the other side for 2 minutes.
Note: Do not bake for too long or poee will crisp up.
Cool poee on a wire rack for a few minutes. Wrap in a kitchen towel to keep them soft.
Serve hot.
Note:
- One cup measure used was 250 ml.
- Leftover poee can be heated in the microwave for 30 seconds.
