The state of Goa has the largest variety of bread in India. Each differs in appearance, shape, size, texture and flavour. For most Goans, a meal is incomplete without fresh bread that forms an integral part of their diet. After undo, katre pão is in high demand. It gets its name "katre" from the Konkani word "kator" meaning scissors used to shape the dough to give the bread a distinctive butterfly or bow look with four round corners. Also, known as butterfly bread or bread with ears (kannacho pão). This bread is not too soft, but has a delightful aroma and taste with a chewy bite. Though a breakfast favourite, enjoyed at meals too. Delicious with a firm exterior and soft interior, perfect for mopping up gravy.
The two-step sponge and dough method is used to make this bread. This process creates a lighter crumb texture bread with more depth of flavour. Also, do not stale or dry out fast. First, the sponge is fermented for an hour then, mixed in with rest of the ingredients to form a dough. Kneaded well and proofed for an hour. Shaped into round balls and set to rest for 10 minutes. Each ball then snipped with scissors at the centre top and bottom, with the four corners stretched outwards to give it a distinctive butterfly look. Set aside to rise for 30 minutes then, sprayed with water before baking in a preheated oven at 375 F or 190 C for 25 minutes or until golden brown. Moisture on the bread helps achieve a firm outer crust. Enjoyed warm or at room temperature, katre pão is perfect for dunking in hot tea or relishing spicy gravies.
The two-step sponge and dough method is used to make this bread. This process creates a lighter crumb texture bread with more depth of flavour. Also, do not stale or dry out fast. First, the sponge is fermented for an hour then, mixed in with rest of the ingredients to form a dough. Kneaded well and proofed for an hour. Shaped into round balls and set to rest for 10 minutes. Each ball then snipped with scissors at the centre top and bottom, with the four corners stretched outwards to give it a distinctive butterfly look. Set aside to rise for 30 minutes then, sprayed with water before baking in a preheated oven at 375 F or 190 C for 25 minutes or until golden brown. Moisture on the bread helps achieve a firm outer crust. Enjoyed warm or at room temperature, katre pão is perfect for dunking in hot tea or relishing spicy gravies.
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Goan Katre Pão
(Yields 8)
Sponge or Starter
Ingredients:
1 cup all-purpose flour
1 1/2 cups lukewarm water
2 1/4 teaspoons active dry yeast
a pinch of sugar
Method:
In a bowl, add lukewarm water along with yeast and sugar. Then, mix in the flour well avoiding lumps. Cover and set aside in a warm place for 1 hour until light and spongy.
Dough
Ingredients:
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
Method:
To the sponge, add 2 cups flour and salt. Mix to form a dough. Turn out onto a lightly floured surface with the balance 1/4 cup flour and knead well for 5 to 8 minutes to a soft, smooth dough. It should spring back when pressed with two fingers.
Note:
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 8 equal smooth balls. No need to use extra flour for shaping.
Line a baking tray or two with silpat or parchment paper. Flatten each ball to 3-inch rounds. Cover and let rest for 10 minutes. Using kitchen shears, make an 1/2-inch incision, both at the top and bottom centre of each ball. Hold the four corners, stretch and pull outwards, pressing down the sides as seen in the attached video at 5.49 minutes. Once shaped, transfer each onto the baking tray placing them inches apart. Cover and let rise in a warm place for 30 minutes.
Preheat oven to 375 F or 190 C.
Spray the tops of shaped dough with water. This will help the bread to get a firm crust.
Bake for 25 minutes until golden brown. Carefully, remove bread from pan and cool on a wire rack.
Serve warm or at room temperature.
Note:
(Yields 8)
Sponge or Starter
Ingredients:
1 cup all-purpose flour
1 1/2 cups lukewarm water
2 1/4 teaspoons active dry yeast
a pinch of sugar
Method:
In a bowl, add lukewarm water along with yeast and sugar. Then, mix in the flour well avoiding lumps. Cover and set aside in a warm place for 1 hour until light and spongy.
Dough
Ingredients:
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
Method:
To the sponge, add 2 cups flour and salt. Mix to form a dough. Turn out onto a lightly floured surface with the balance 1/4 cup flour and knead well for 5 to 8 minutes to a soft, smooth dough. It should spring back when pressed with two fingers.
Note:
- Ensure that the dough is not dry, but slightly sticky to the touch. It will be easy to stretch when shaping.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 8 equal smooth balls. No need to use extra flour for shaping.
Line a baking tray or two with silpat or parchment paper. Flatten each ball to 3-inch rounds. Cover and let rest for 10 minutes. Using kitchen shears, make an 1/2-inch incision, both at the top and bottom centre of each ball. Hold the four corners, stretch and pull outwards, pressing down the sides as seen in the attached video at 5.49 minutes. Once shaped, transfer each onto the baking tray placing them inches apart. Cover and let rise in a warm place for 30 minutes.
Preheat oven to 375 F or 190 C.
Spray the tops of shaped dough with water. This will help the bread to get a firm crust.
Bake for 25 minutes until golden brown. Carefully, remove bread from pan and cool on a wire rack.
Serve warm or at room temperature.
Note:
- Do not make the incision more than 1/2-inch each (top and bottom) or else, it will reduce the length in the centre.
- Watch this video on how to shape at 5.49 minutes: https://www.youtube.com/watch?v=gO3k6_q0Csw
