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A classic Goan leavened bread with a soft, hollow center and a rustic wheat bran coating. This slightly sweet, whole wheat bread is perfect for mopping up curries or making sandwiches.
Activate the Yeast
Prepare and Knead the Dough
First Proofing
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A classic Goan leavened bread with a soft, hollow center and a rustic wheat bran coating. This slightly sweet, whole wheat bread is perfect for mopping up curries or making sandwiches.
This goan recipe takes 128 minutes to prepare and yields 8 servings. At 131.66 calories per serving with 4.49g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner or side.
Shape and Coat the Poi
Second Proofing
Bake the Poi
Add 1 tablespoon of sesame seeds or flax seeds to the dry flour mixture for added texture and nutrition.
Incorporate 1/2 teaspoon of roasted cumin powder or ajwain (carom seeds) into the dough for a savory, aromatic twist.
Increase the sugar to 2 teaspoons for a slightly sweeter bread, which pairs well with spicy curries.
The use of whole wheat flour and a wheat bran coating makes Goan Poi an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
The complex carbohydrates from whole grains provide a steady release of energy, making this bread a fulfilling and energizing accompaniment to any meal.
As a fermented food, the yeast in Goan Poi helps pre-digest some of the starches, potentially making it easier on the digestive system. The fiber also acts as a prebiotic, feeding beneficial gut bacteria.
One homemade Goan Poi contains approximately 130-140 calories, depending on its exact size and the specific flours used.
Yes, Goan Poi is a relatively healthy bread option. It is made primarily with whole wheat flour (atta) and coated in wheat bran, making it rich in dietary fiber. It is also baked, not fried, which keeps the fat content low.
The most common reasons for poi not puffing are an oven that isn't hot enough, not preheating the baking surface (stone or sheet), rolling the dough too thin, or handling the discs too roughly before baking, which deflates them.
While both are leavened flatbreads with a pocket, Goan Poi is traditionally made with a mix of whole wheat and all-purpose flour and coated in wheat bran, giving it a rustic texture. Pita bread is typically made with only white flour and has a smoother surface.
You can, but the texture will be denser and heavier. The small amount of all-purpose flour (maida) helps to create a lighter, softer crumb and a better puff. If using 100% atta, you may need to add a little extra water as it absorbs more liquid.
Store leftover poi in an airtight container or a zip-top bag at room temperature for up to 2 days. To reheat, you can warm them on a tawa (griddle) or sprinkle with a little water and microwave for 15-20 seconds.