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Classic Goan bread with a delightfully crisp crust and an incredibly soft, airy crumb. Perfect for soaking up curries like vindaloo or making a delicious chorizo pao sandwich. A taste of Goa's bakeries, right from your oven.
Activate the Yeast
Prepare and Knead the Dough
First Proofing
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Classic Goan bread with a delightfully crisp crust and an incredibly soft, airy crumb. Perfect for soaking up curries like vindaloo or making a delicious chorizo pao sandwich. A taste of Goa's bakeries, right from your oven.
This goan recipe takes 145 minutes to prepare and yields 4 servings. At 475.66 calories per serving with 11.61g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or side.
Shape and Second Proofing
Bake the Pao
Cool and Serve
For a healthier version, substitute half of the maida with atta (whole wheat flour). You may need to add a little extra water as whole wheat flour absorbs more liquid.
Add 1 teaspoon of finely chopped garlic and 1 tablespoon of chopped fresh cilantro to the dough during the kneading stage for a savory, herbed flavor.
For a texture closer to Goan Poee, add 2-3 tablespoons of wheat bran to the flour mixture and flatten the dough balls slightly before the second proofing.
The primary ingredient, refined flour, is a source of simple carbohydrates that the body can quickly convert into glucose, providing a rapid source of energy.
Many commercially available all-purpose flours are enriched with B-vitamins like niacin, thiamine, and riboflavin, which are essential for converting food into energy and maintaining a healthy nervous system.
One serving, which consists of two pieces of Goan Pao, contains approximately 450-470 calories. This can vary based on the exact size of the pao and if butter is used for brushing.
Goan Pao is primarily made from refined flour (maida), making it a source of carbohydrates for energy. However, it is not considered a health food due to the low fiber content. It's best enjoyed in moderation as part of a balanced meal, especially when paired with protein and vegetable-rich curries.
The key to a crispy crust is steam. Placing a pan of hot water in the oven during baking creates a humid environment. This moisture keeps the crust soft initially, allowing the bread to expand fully (oven spring), and then evaporates to create a thin, crisp, and golden-brown crust.
Yes, you can. For best results, start by replacing 50% of the maida with atta. Whole wheat flour absorbs more liquid, so you might need to add a few extra tablespoons of water to get the right dough consistency. The resulting pao will be denser but more nutritious.
A well-kneaded dough will be smooth, elastic, and slightly tacky but shouldn't stick to your hands. A good way to check is the 'windowpane test': take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without it tearing, the gluten is well-developed.
Yes. After the first proofing, you can punch down the dough, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30-45 minutes before shaping and proceeding with the second proof.