Bread is one of the staple food in Goa with every village having at least one bakery. A variety of bread is baked daily in two batches to meet the demands from the locals. Each one differs in appearance, size, texture and flavour. Lolyo is an elongated bread, known as chourico pão (sausage bread) and cutlet pão. Often seen at the fair food stalls during feasts or other celebrations. Stuffed with boiled sausages, a hot favourite enjoyed by all. This bread is also baked to fulfill orders from food trucks or street cart owners. It acts as a perfect medium to sandwich thin succulent pieces of fried undercut beef with freshly shredded vegetables. Beef pão cutlet is one of the popular delights among regular customers and tourists. Heaven in a bun, with either sausages or beef cutlets is incredibly delicious and tempting.
The process to make lolyo is easy and straightforward with various ingredients mixed in, to form a dough. Kneaded well and proofed for an hour. Once risen, the dough is deflated and divided into 6 equal balls. Each one then rolled into an elongated shape. Covered and set aside to rise for 30 minutes. Baked in a preheated oven at 400 F or 200 C for 4 to 5 minutes until puffed and cooked. The pocket is convenient to hold foods for building hearty sandwiches.
The process to make lolyo is easy and straightforward with various ingredients mixed in, to form a dough. Kneaded well and proofed for an hour. Once risen, the dough is deflated and divided into 6 equal balls. Each one then rolled into an elongated shape. Covered and set aside to rise for 30 minutes. Baked in a preheated oven at 400 F or 200 C for 4 to 5 minutes until puffed and cooked. The pocket is convenient to hold foods for building hearty sandwiches.
  Before rising |   After 30 minutes of rising |
Lolyo (Goan Chourico/Cutlet Pão)
(Yields 6)
Ingredients:
2 cups all-purpose flour (sifted)
2 1/4 teaspoons active dry yeast
1 cup lukewarm water
a pinch of sugar
3/4 teaspoon salt
Method:
In a bowl, add the water, yeast and a pinch of sugar. Stir and set aside to froth and foam.
Mix in flour and salt to the yeast mixture. Knead to form 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.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
Line a baking tray with silpat or parchment paper.
Lightly dust a work surface with flour. Roll each ball into an elongated shape, about 7-inches long. Place on the prepared baking tray.
Cover with a kitchen towel and allow to rise for 30 minutes.
Preheat oven to 425 F or 218 C with pizza stone or pan placed on the middle rack in the oven. Then, transfer the lolyo on the hot pizza stone or pan and bake in batches for 4 to 5 minutes until puffed and cooked.
Cool on a rack for few minutes.
Note:
(Yields 6)
Ingredients:
2 cups all-purpose flour (sifted)
2 1/4 teaspoons active dry yeast
1 cup lukewarm water
a pinch of sugar
3/4 teaspoon salt
Method:
In a bowl, add the water, yeast and a pinch of sugar. Stir and set aside to froth and foam.
Mix in flour and salt to the yeast mixture. Knead to form 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.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
Line a baking tray with silpat or parchment paper.
Lightly dust a work surface with flour. Roll each ball into an elongated shape, about 7-inches long. Place on the prepared baking tray.
Cover with a kitchen towel and allow to rise for 30 minutes.
Preheat oven to 425 F or 218 C with pizza stone or pan placed on the middle rack in the oven. Then, transfer the lolyo on the hot pizza stone or pan and bake in batches for 4 to 5 minutes until puffed and cooked.
Cool on a rack for few minutes.
Note:
- Do not bake for too long or lolyo will crisp up.
- Variation done with 1 cup all-purpose flour and 1 cup whole wheat flour (picture below). Rest of the ingredients and procedure as above.
