Bread forms an integral part of the Goan diet with Goa having the largest variety of bread. Each differs in appearance, shape, size, texture and flavour. Undo also known as pokshe or pokshie has a distinct round shape, brittle crust, soft and fluffy interior with a slit in the middle. This bread is baked by the poder (baker) on the floor of the oven that gives it a hard surface. Its spongy interior is perfect for mopping up delicious gravies with the tough crust shielding the piece of bread from falling apart. Loved and enjoyed by many for its hard, soft and chewy bite.
The two-step sponge and dough method is used to make this bread. This process is long since less yeast is used, but creates a lighter crumb texture bread with more depth of flavour. Also, does not stale or dry out fast. Once the sponge is fermented overnight, added to the rest of the ingredients to form a dough, kneaded and proofed for a longer time. Shaped into round balls and set to rise, dusted with flour for a rustic look and chewier crust. Brushed with water for a crunchy exterior, scored in the middle to enable consistent expansion and baked at 400 F or 200 C for 20 minutes until golden brown. Enjoyed warm or at room temperature for dunking in hot tea or relishing spicy gravies.
Besides undo, here are other popular breads in Goa:
Pão - square-shaped with a pillowy soft texture and golden crust.
Katre Pão - gets its name 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.
Poee - flat, disc-shaped, has a hollow pocket like pita and coated with wheat bran.
Kankon - ring-shaped, tough and dry texture, resembling bangles, a tea-time snack. The word kankon in Konkani means bangles.
The two-step sponge and dough method is used to make this bread. This process is long since less yeast is used, but creates a lighter crumb texture bread with more depth of flavour. Also, does not stale or dry out fast. Once the sponge is fermented overnight, added to the rest of the ingredients to form a dough, kneaded and proofed for a longer time. Shaped into round balls and set to rise, dusted with flour for a rustic look and chewier crust. Brushed with water for a crunchy exterior, scored in the middle to enable consistent expansion and baked at 400 F or 200 C for 20 minutes until golden brown. Enjoyed warm or at room temperature for dunking in hot tea or relishing spicy gravies.
Besides undo, here are other popular breads in Goa:
Pão - square-shaped with a pillowy soft texture and golden crust.
Katre Pão - gets its name 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.
Poee - flat, disc-shaped, has a hollow pocket like pita and coated with wheat bran.
Kankon - ring-shaped, tough and dry texture, resembling bangles, a tea-time snack. The word kankon in Konkani means bangles.
 Flour, water and yeast   Dough  Dough risen after 1 1/2 hrs |  Sponge in the morning   Dough risen after 1 hour  Dough shaped into 8 balls |
Dusted with flour
Brushed with water
Slashed in the middle
Goan Undo/Unndo/Ondo/Oondo
(Yields 8)
Sponge or Starter
Ingredients:
1 cup all-purpose flour
3/4 cup water (normal temperature)
1/8 teaspoon dry yeast
Method:
Prepare the sponge at night. Mix all the ingredients in a bowl until well combined. Cover and set aside to ferment overnight at room temperature (on the counter) until light and spongy.
Dough
Ingredients:
2 cups all-purpose flour
3/4 cup lukewarm water
1/4 teaspoon dry yeast
a pinch of sugar
1 teaspoon salt
Method:
Next morning, add the yeast to the lukewarm water along with a pinch of sugar and set aside for few minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
Stir sponge, add to a stand mixer bowl along with sifted flour, salt and yeast. Mix to form a dough.
Turn out onto a lightly floured surface and knead well for 5 to 8 minutes to 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 for 1 hour. Since less yeast is used, the dough will not rise much. Deflate dough in bowl, shape, cover and allow it to rise for another 1 and 1/2 hours. Totally 2 1/2 hours for rising.
Line a 17" x 12" x 1" baking tray with parchment paper or silpat.
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. Place each ball in the tray inches apart.
Note: The dough was 740 grams so each ball weighed 92.50 grams.
Cover tray and let rise in a warm place for about 45 minutes.
Preheat the oven to 400 F or 200 C.
Place a worn out baking sheet or pan on the lower rack of the oven. Note: Do not keep a glass baking dish, it will shatter and break when ice cubes are added to create steam.
Using a tea strainer, dust some flour on top of each balls. Brush or spray balls with water. This will help the bread to get a crispy crust. Slash each ball in the centre with a sharp blade or knife.
Once the bread is placed in the oven, put some ice cubes in the hot baking sheet on the lower rack to create steam. Shut oven door immediately.
Bake for 20 minutes or until golden brown. Carefully, remove bread from pan and cool on a wire rack.
Serve warm.
Note:
(Yields 8)
Sponge or Starter
Ingredients:
1 cup all-purpose flour
3/4 cup water (normal temperature)
1/8 teaspoon dry yeast
Method:
Prepare the sponge at night. Mix all the ingredients in a bowl until well combined. Cover and set aside to ferment overnight at room temperature (on the counter) until light and spongy.
Dough
Ingredients:
2 cups all-purpose flour
3/4 cup lukewarm water
1/4 teaspoon dry yeast
a pinch of sugar
1 teaspoon salt
Method:
Next morning, add the yeast to the lukewarm water along with a pinch of sugar and set aside for few minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
Stir sponge, add to a stand mixer bowl along with sifted flour, salt and yeast. Mix to form a dough.
Turn out onto a lightly floured surface and knead well for 5 to 8 minutes to 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 for 1 hour. Since less yeast is used, the dough will not rise much. Deflate dough in bowl, shape, cover and allow it to rise for another 1 and 1/2 hours. Totally 2 1/2 hours for rising.
Line a 17" x 12" x 1" baking tray with parchment paper or silpat.
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. Place each ball in the tray inches apart.
Note: The dough was 740 grams so each ball weighed 92.50 grams.
Cover tray and let rise in a warm place for about 45 minutes.
Preheat the oven to 400 F or 200 C.
Place a worn out baking sheet or pan on the lower rack of the oven. Note: Do not keep a glass baking dish, it will shatter and break when ice cubes are added to create steam.
Using a tea strainer, dust some flour on top of each balls. Brush or spray balls with water. This will help the bread to get a crispy crust. Slash each ball in the centre with a sharp blade or knife.
Once the bread is placed in the oven, put some ice cubes in the hot baking sheet on the lower rack to create steam. Shut oven door immediately.
Bake for 20 minutes or until golden brown. Carefully, remove bread from pan and cool on a wire rack.
Serve warm.
Note:
- Dough was proofed in the oven with the lights on. After shaping the dough into balls, I placed the tray covered, again in the oven. When they doubled in size, I removed the tray from the oven and then preheated the oven. If your oven has a feature where you can put the lights on without turning the oven on, you can proof the dough using this method.
- You can experiment with wheat flour. Replace 2 cups all-purpose flour with either 1 cup wheat flour and 1 cup all-purpose flour. Allow dough to rise for a much longer time.
- Goan Pão recipe, click here.
- Goan Poee recipe, click here.
