Craft this Goan treasure with love, just like John's late grandmother made with whole wheat flour and bran, no white flour, no atta, no oil, or ghee. A bit of patience, a dash of tradition, and you will have soft, nutritious bread with a perfect hollow centre (like a pita). Stuff them or tear apart and mop up some spicy curries, veggies, or whatever you crave. The mild flavour and soft texture is a favourite with all ages. Great for breakfast, lunch, or dinner. Expect the poee to vanish fast, it will be a hit with the whole family, especially when savoured warm.
Tips to nail the Poee or Poi:
Tips to nail the Poee or Poi:
- Use whole wheat flour (not atta), knead and proof well.
- Elevate your homemade Goan wheat poee by grinding the bran to a super fine consistency. This will allow the bran particles to integrate smoothly into the dough enhancing the poee's texture and giving it that signature softness and appealing look, just like the ones from the local Goan poders (bakers).
- Proof dough until doubled, deflate gently, divide into 6 equal balls by tightening the seam at the base. Do not overwork the dough. If you do, the poee will not puff up. Roll balls into 6-inch discs, dusted with bran. Let them rise for 40 minutes.
- Bake in a preheated oven on a hot pizza pan, stone or flat baking sheet at 450 F (232 C) for 8 minutes or until puffed and done.
- Enjoy them fresh and warm.
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Goan Whole Wheat Poee or Poi
(Yields 6)
Ingredients:
2 cups whole wheat flour
1/4 cup bran (for dusting while rolling)
2 and 1/4 teaspoons active dry yeast (7 grams or 1 sachet)
a pinch of sugar
1 cup + 1 tablespoon lukewarm water
1 teaspoon salt
Method:
Add the yeast to 1 cup lukewarm water along with sugar and set aside for 5 minutes to foam and froth.
Note:
Sift the flour in a bowl and keep the bran aside for rolling. Mix in the salt with the flour and add the yeast mixture to form into a ball. At this stage, if dough feels dry, add the balance 1 tablespoon of water. Knead well into 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 until doubled in size, about 1 and 1/2 hours.
Once risen, punch the dough down to deflate the air.
Divide into 6 equal smooth balls with no seams. Ensure to place the pinched seam at the bottom. Cover and let stand for 10 minutes.
Note:
In the meantime, grind the bran to a super fine consistency.
Spread some bran on a work surface and roll each ball into 6-inch discs. Place them in two baking trays dusted with some flour or lined with parchment paper/silpat. Cover trays with kitchen towels and let the discs rise for 40 minutes in a warm place.
Preheat the oven to 450 F or 232 C.
Place a baking sheet or pizza stone on the
middle rack of the oven to heat for 15 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:
Cool poee on a wire rack for a few minutes. Wrap in a kitchen towel to keep them soft.
Serve warm.
Note:
Goan Whole Wheat Poee or Poi
(Yields 6)
Ingredients:
2 cups whole wheat flour
1/4 cup bran (for dusting while rolling)
2 and 1/4 teaspoons active dry yeast (7 grams or 1 sachet)
a pinch of sugar
1 cup + 1 tablespoon lukewarm water
1 teaspoon salt
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.
- Yeast feeds on sugar, so adding some helps it to activate and foam, also known as "proofing".
Sift the flour in a bowl and keep the bran aside for rolling. Mix in the salt with the flour and add the yeast mixture to form into a ball. At this stage, if dough feels dry, add the balance 1 tablespoon of water. Knead well into a soft, smooth dough. It should spring back when pressed with two fingers.
Note:
- Salt kills the yeast so after mixing it with the flour then, add the yeast mixture.
- Never add salt directly to the yeast.
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 and 1/2 hours.
Once risen, punch the dough down to deflate the air.
Divide into 6 equal smooth balls with no seams. Ensure to place the pinched seam at the bottom. Cover and let stand for 10 minutes.
Note:
- When shaping into a ball, do not overwork the dough. If you do, the poee will not puff up.
In the meantime, grind the bran to a super fine consistency.
Spread some bran on a work surface and roll each ball into 6-inch discs. Place them in two baking trays dusted with some flour or lined with parchment paper/silpat. Cover trays with kitchen towels and let the discs rise for 40 minutes in a warm place.
Preheat the oven to 450 F or 232 C.
Place a baking sheet or pizza stone on the
middle rack of the oven to heat for 15 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.
Cool poee on a wire rack for a few minutes. Wrap in a kitchen towel to keep them soft.
Serve warm.
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.
- To cook poee without an oven, heat a tawa on medium high flame. When tawa is hot enough, tranfer risen disc one at a time. Heat for few seconds on one side, flip and turn. It will start to puff up. Press gently with the spatula so that it puffs fully. Ensure to cook well on both sides.
