Katre Pao

1. 1

   Activate the yeast. In a small bowl, combine the lukewarm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.

2. 2

   Prepare the dough. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and salt. Pour in the activated yeast mixture and the vegetable oil. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic.

3. 3

   Let the dough rise. Lightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

4. 4

   Shape the Katre Pao. Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll each ball into a 4-inch oval. Fold the oval in half lengthwise. Using clean, sharp scissors, make two deep cuts from the folded edge towards the curved edge, stopping about half an inch from the end. This creates three connected 'leaves'. Gently open the cuts to give it a butterfly or flower shape.

5. 5

   Proof the shaped pao. Arrange the shaped paos on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with a cloth and let them rest for another 30 minutes for the second proofing. They will puff up slightly.

6. 6

   Bake the pao. Preheat your oven to 400°F (200°C). Just before baking, lightly brush the tops of the pao with milk for a golden-brown crust (optional). Bake for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

7. 7

   Cool and serve. Remove the pao from the oven and transfer them to a wire rack to cool completely. Serve warm with your favorite Goan bhaji or curry.

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