Goan Poee Bread
This rustic Goan bread has a light, airy center and a gently chewy crust. Made with whole wheat flour, a little all-purpose flour, yeast, and warm water, it bakes into soft pocket-like rounds that are perfect with curries or fillings.
For 8 servings
- prep · ~10 min
Activate the yeast.
Combine the warm water, sugar, and active dry yeast in a bowl. Let it stand for 8 to 10 minutes until foamy.
TIPIf the yeast does not foam, start again with fresh yeast and comfortably warm water, not hot water. - knead · ~10 min
Make the dough.
1.Mix the whole wheat flour, all-purpose flour, and salt in a large bowl.2.Pour in the yeast mixture and mix into a shaggy dough.3.Knead for 8 to 10 minutes until the dough is soft, springy, and slightly tacky.TIPPoee dough should stay softer than roti dough; a dry dough will not puff well. - rest · ~60 min
Let the dough rise.
Lightly grease the dough with oil, cover the bowl, and keep it in a warm place until doubled in size.
- assemble · ~8 min
Divide and shape the poee.
1.Punch down the risen dough gently.2.Divide it into 8 equal portions.3.Shape each portion into a ball, then flatten lightly into a thick round disc. - rest · ~25 min
Proof the shaped dough.
Place the rounds on a lightly floured surface or tray, cover loosely, and let them rise again for 20 to 25 minutes until puffy.
- bake · ~12 min
Bake the poee.
Heat the oven to 230°C while the dough proofs. Bake the rounds on a hot tray or stone for 10 to 12 minutes until puffed and lightly browned.
TIPA fully heated oven helps the bread puff and form its signature hollow center. - serve
Cool slightly and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough slightly tacky; adding too much flour makes poee dense instead of airy.
- 2Preheat the baking tray or stone fully so the rounds get instant oven spring and a hollow center.
- 3Flatten each portion into a thick disc, not a thin roti, so it puffs rather than bakes flat.
- 4Cover the shaped rounds loosely during the second proof so the surface does not dry out and crack.
- 5Bake only until lightly browned; overbaking dries the crumb and toughens the crust.
- 6Cool just a few minutes before serving, then store wrapped in a cloth to keep the crust gently chewy.
- 7To refresh leftovers, sprinkle lightly with water and warm in a hot oven for a few minutes.
Adapt it for your goals.
All-whole-wheat
Use only whole wheat flour for a more rustic, nuttier poee; add a little extra water because whole wheat absorbs more.
mini poeeMini-poee
Divide into smaller rounds for snack-size breads that are easy to stuff with bhaji, cafreal, or cutlets.
skillet finishSkillet-finish
Bake briefly, then finish on a hot tawa for a more rustic crust if you want a bakery-style toasted exterior.
garlic herbGarlic-herb
Brush warm poee lightly with garlic oil or butter and herbs for a more aromatic bread to serve with soups or curries.
Why this is on our healthy list.
Whole Grain Goodness
The whole wheat flour adds bran and germ, giving this bread more fiber and a heartier texture than plain white bread.
Moderate Ingredient List
This poee uses simple pantry staples with very little oil, making it a straightforward everyday bread option.
Steady Energy Base
The blend of wheat flours makes it a satisfying accompaniment for curries, eggs, or vegetable fillings.
Frequently asked questions
Usually the dough was too dry, under-proofed, or baked on a tray that was not fully hot. A soft dough and strong oven heat are key.
