A popular Goan leavened bread usually prepared from wheat flour and bran. It is a round two-layered flatbread with an air-filled cavity in the centre. Referred to as cuniachi poee or bakri. When combined with ragi flour, the nutritional value is significantly higher. Since both whole wheat and ragi flours are low in protein, addition of 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.
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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Goan Wheat-Nachne (Ragi/Finger Millet) Poee or Poi
(Yields 10)
Ingredients:
3 cups whole wheat flour
1 cup ragi (finger millet) flour
1/4 cup bran (for dusting while rolling)
2 1/4 teaspoons dry yeast (7 grams or 1 sachet)
1 teaspoon sugar
6 teaspoons vital wheat gluten
2 cups lukewarm water
1 1/2 teaspoons salt
Method:
Add the yeast to the 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, ragi flour, 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 double in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Divide into 10 equal smooth balls with no seams. Cover and let stand for 10 minutes.
Spread some bran on a work surface and roll each ball into a 6-inch circle.
Place circles on two baking trays, cover and let rise for 30 minutes in a warm place.
Preheat oven to 425 F or 218 C with either a baking sheet, pizza stone or pan placed on the middle rack in the oven. Then, transfer the poee on the hot pan and bake in batches. First for 4 minutes until the poee puffs up. Turn and cook on the other side for 2 minutes until pale golden.
Note:
Cool poee on a rack for few minutes. Wrap in a kitchen towel to keep them soft.
Note:
(Yields 10)
Ingredients:
3 cups whole wheat flour
1 cup ragi (finger millet) flour
1/4 cup bran (for dusting while rolling)
2 1/4 teaspoons dry yeast (7 grams or 1 sachet)
1 teaspoon sugar
6 teaspoons vital wheat gluten
2 cups lukewarm water
1 1/2 teaspoons salt
Method:
Add the yeast to the 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, ragi flour, 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 double in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Divide into 10 equal smooth balls with no seams. Cover and let stand for 10 minutes.
Spread some bran on a work surface and roll each ball into a 6-inch circle.
Place circles on two baking trays, cover and let rise for 30 minutes in a warm place.
Preheat oven to 425 F or 218 C with either a baking sheet, pizza stone or pan placed on the middle rack in the oven. Then, transfer the poee on the hot pan and bake in batches. First for 4 minutes until the poee puffs up. Turn and cook on the other side for 2 minutes until pale golden.
Note:
- Do not bake for too long or poee will crisp up.
- Poee baked on a hot pizza pan.
Cool poee on a rack for few minutes. Wrap in a kitchen towel to keep them soft.
Note:
- To achieve 1/4 cup bran, sieve the whole wheat flour. The bran collected in the sieve can be used to dust and roll each dough ball.
- For whole wheat poee, omit the ragi flour and use a total of 4 cups wheat flour. Follow recipe as above.
- Anthony's Vital Wheat Gluten used, available at: https://amzn.to/3j6qXix
- Bob's Red Mill Vital Wheat Gluten Flour: https://amzn.to/3lc2NoL
- Lodge 14-inch cast-iron pizza pan can be found at the following link: https://amzn.to/2ZTegBa
