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A classic Goan bread with a soft, pocket-like interior and a bran-dusted crust. This rustic, slightly chewy bread is perfect for mopping up curries or making sandwiches. Bring the taste of a Goan bakery to your kitchen.
Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.

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A classic Goan bread with a soft, pocket-like interior and a bran-dusted crust. This rustic, slightly chewy bread is perfect for mopping up curries or making sandwiches. Bring the taste of a Goan bakery to your kitchen.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 242.33 calories per serving with 8.97g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner or side.
Use 100% whole wheat flour instead of a mix with all-purpose flour. The texture will be denser but the bread will be higher in fiber.
Use a stand mixer with a dough hook to knead the dough. This will reduce the active kneading time to about 5-7 minutes.
Make smaller, slider-sized poee. They are perfect for small hands and can be filled with cheese or mild vegetable stuffings.