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Goan Poee

Poee is the Goan leavened bread. It is much sought after, especially by diabetics, for its nutritional value. I have been using a recipe for some years now but it takes forever. I came across Sanjay Rodrigues’ quick and easy recipe. The recipe is quick and easy alright but I had to tweak it as it burnt easily. Here is my the tweaked recipe.


Collect it:


• 400 gms Wheat flour

• 100 gms All Purpose Flour

• 7 gms salt

• 7 gms yeast

• 5 gms sugar

• 20 ml oil + a dash more

• 1 cup of Water (250 ml) + 1/2 cup

• 1/4 cup wheat bran


Make it:


We begin with activating the yeast. Take 1/2 cup luke warm water (your finger should be able to withstand the heat. Too hot and the yeast will commit suicide) and mix sugar and yeast. Let this sit for approximately 15 minutes till the mixture is frothy. DO NOT PROCEED IF THE MIXTURE DOES NOT FROTH. START AGAIN. You will have to check the expiry date of the yeast or the temperature of the water.


In a bowl, mix wheat flour, all purpose flour, salt, oil and the yeast mixture and knead with water. I used roughly 1 cup of water. You might need more. It is best to use a little water at a time. The dough should be softer than your regular chapatti dough but not too wet. Pour a little oil in the bowl and cover the dough with oil. This will keep the dough from drying out. Cover with cling film or wet towel and rest it for 45 minutes or until double. With the monsoons we are experiencing in Mumbai, it sometimes takes a little bit longer.


Divide the dough using a knife or a bench scraper which looks like this:













DO NOT TEAR THE DOUGH as you will break the gluten. I normally weigh out the dough and divide it (approximately 50 gms each). Make round balls, cover with cling film / cloth and rest it for 15 minutes.


Dust the surface with wheat bran and roll out the balls lightly. The disc should be roughly 5 / 6 inches in diameter. Place it on the baking tray. Cover and rest it for 25 to 30 minutes. If you have a smaller oven, you can do the following. Cut out butter paper / aluminum foil in squares. Place each rolled out disc on the butter paper / aluminum foil. Cover and rest it for 25 to 30 minutes.


Preheat the oven at 200 deg C for 20 minutes. Place baking tray in the oven and bake for 6 to 7 minutes (You might need to bake it for a minute more, depending on your oven). If you have a smaller oven you will have to place two or three poees at a time and repeat the process. I found it helpful to use a timer.


The poees can be wrapped in aluminum foil or cling film and stored in the refrigerator for a week.

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