Goan Poi
Goan poi is a rustic local bread with a light, airy center and a slightly chewy crust. Made with whole wheat flour and yeast, it puffs up beautifully in the oven and is perfect with curries, bhaji, or simple butter.
For 8 servings
- mix · ~3 min
Mix the dry ingredients.
1.Add whole wheat flour and all-purpose flour to a large bowl.2.Add instant yeast, sugar, and salt.3.Mix well so the yeast and salt are evenly spread through the flour. - knead · ~10 min
Knead the dough.
Pour in the lukewarm water gradually and mix into a soft, slightly sticky dough. Add oil and knead for 8 to 10 minutes until smooth and elastic.
TIPKeep the dough a little soft; a stiff dough gives dense poi instead of a light center. - rest · ~60 min
Let the dough rise.
Lightly grease the bowl, place the dough in it, cover, and leave it in a warm spot until doubled in size.
- assemble · ~7 min
Divide and shape the poi.
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.4.Place them on a tray with space between each piece. - rest · ~30 min
Proof the shaped dough.
Cover the shaped rounds loosely and let them rise again until puffy. Meanwhile, preheat the oven to 220°C.
TIPDo not overproof; the rounds should look airy and slightly swollen, not loose and collapsed. - bake · ~18 min
Bake the poi.
Bake the rounds until lightly browned with a firm crust and a hollow sound when tapped. They should puff in parts and stay soft inside.
- serve
Cool slightly and serve warm.
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 sticky while kneading; extra flour will make the poi heavy instead of airy.
- 2Use lukewarm, not hot, water so the instant yeast activates well without weakening it.
- 3Flatten each portion into a thick round rather than a thin disc, so the poi can puff and stay soft inside.
- 4Leave enough space between shaped rounds on the tray, because they expand noticeably during the second proof and bake.
- 5Bake in a fully preheated hot oven at 220°C to get the characteristic puff and light crust quickly.
- 6For the best texture, cool only briefly before serving; poi is at its softest and most fragrant while still warm.
- 7Store leftovers wrapped in a cloth inside an airtight box, then reheat for a few minutes to revive the crust.
Adapt it for your goals.
More-traditional-texture
Use a higher proportion of all-purpose flour for a lighter, whiter crumb closer to bakery-style poi.
high fiberHigh-fiber
Increase the whole wheat flour slightly and add a splash more water for a heartier poi with more bran flavor.
veganVegan
This recipe is already vegan; just serve with coconut oil or a vegetable curry instead of butter.
no oilNo-oil
Skip the tablespoon of oil for a leaner bread; the crumb will be a little less tender but still works well.
Why this is on our healthy list.
Whole Grain Goodness
The whole wheat flour adds bran and germ, giving the poi more fiber and a more sustaining texture than bread made only with refined flour.
Lower Added Fat
Only a small amount of oil is used in the dough, so the bread stays relatively light while still baking up soft.
Good Base for Balanced Meals
Poi pairs well with bean curries, vegetable bhaji, and protein-rich dishes, making it easy to build a filling meal.
Frequently asked questions
The usual causes are a stiff dough, under-kneading, or not letting it proof enough. Keep the dough soft and slightly sticky, knead until elastic, and bake when the shaped rounds look puffy.
