Goan Poee Recipe
Goan Poee is a delightful bread originating from the coastal state of Goa, known for its soft texture and slightly crusty exterior. Perfect as an accompaniment to various curries or as a standalone snack, this recipe offers a unique twist to your bread-baking adventures. Let’s dive into the process of making this delectable bread that serves as a staple in Goan households, especially during lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (maida) | 1 cup |
| Wheat flour | 1 cup |
| Wheat bran | 1/4 cup |
| Active dry yeast | 1-1/4 tsp |
| Sugar | 1/4 tsp |
| Salt | 1/2 tsp |
| Lukewarm water | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 4g |
| Total Fat | 1g |
| Carbohydrates | 24g |
| Dietary Fiber | 2g |
| Sugars | 0g |
| Sodium | 50mg |
Preparation Time
| Step | Time |
|---|---|
| Total Prep | 90 minutes |
| Total Cook | 10 minutes |
| Total Time | 100 minutes |
Servings
- Yields: 12 Poee
- Cuisine: Goan Recipes
- Course: Lunch
- Diet: Vegetarian
Instructions
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, wheat flour, active dry yeast, sugar, and salt. Stir well to ensure that all the dry ingredients are evenly distributed.
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Prepare the Dough: Gradually add lukewarm water to the dry mixture, kneading it gently to form a soft and elastic dough. This step is crucial for developing the gluten that gives the bread its wonderful texture.
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First Rise: Once the dough is formed, lightly coat the surface with a little oil to prevent it from drying out. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 2 hours, or until it has doubled in size.
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Re-knead: After the dough has risen, punch it down gently to release the air. Knead the dough again for a few minutes until it becomes smooth.
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Divide the Dough: Divide the dough into 12 equal portions. Dust the wheat bran onto your work surface and roll each piece of dough in it, ensuring they are well coated.
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Second Rise: Place the dough balls on a baking sheet lined with parchment paper, ensuring they are spaced apart. Cover them again and let them rest for another hour. This second rise helps achieve a lighter texture.
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Preheat the Oven: While the dough is resting, preheat your oven to 220°C (428°F) for about 10 minutes. The oven needs to be hot to create that perfect crust.
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Shape and Bake: After the second rise, gently flatten each dough ball with your hands. Carefully place them on the baking sheet and bake in the preheated oven for 6 to 8 minutes, or until they are lightly golden. Be cautious not to overbake, as this can make the Poee hard.
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Serve: Once baked, remove the Poee from the oven and let them cool slightly before serving. They are best enjoyed warm!
Serving Suggestions
Goan Poee pairs beautifully with a variety of dishes, enhancing your meal experience. Serve it alongside Goan Style Mushroom Shagotti or Aloo Vindaloo for a truly authentic Goan dining experience. You can also enjoy them with butter or your favorite spreads as a delicious snack.
Final Thoughts
This Goan Poee recipe is not just about creating bread; it’s about embracing the rich culinary traditions of Goa. With its soft interior and slightly crisp exterior, this Poee will become a beloved staple in your home, perfect for any meal of the day. Enjoy the process of making it, and don’t forget to share with family and friends!
