Homemade Goan Poee

Here’s a traditional-style recipe for Goan Poee — the soft, chewy Goan whole-wheat bread with a pocket-like interior that’s perfect with curries, xacuti, cafreal, or even butter and chai.

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 tsp instant yeast
• 1½ cups warm water (approx.)
• 1 tbsp oil

Optional for more authentic flavor:

• 2 tbsp wheat bran
• 1 tbsp semolina (for dusting)

Some ingredients are available to purchase HERE

Method

1. Activate the yeast

In a bowl, combine:

• warm water
• sugar
• yeast

Let it sit 5–10 minutes until foamy.

2. Make the dough

Mix:

• whole wheat flour
• all-purpose flour
• salt
• bran (if using)

Add the yeast mixture and oil. Knead for 8–10 minutes until soft and elastic.

The dough should be slightly sticky but manageable.

3. First rise

Cover and let the dough rise in a warm place for about 1–1½ hours, until doubled.

4. Shape the poee

Divide into 6–8 balls.

Flatten each gently into thick discs about 5–6 inches wide. Avoid pressing out all the air.

Dust lightly with semolina or flour.

5. Second proof

Rest the shaped dough for 20–30 minutes.

Meanwhile, preheat the oven to:

• 250°C / 475°F
• Place a baking stone or inverted tray inside if possible.

6. Bake

Bake for 6–10 minutes until puffed and lightly browned.

For a more traditional texture:

• Bake on very high heat.
• Add a small tray of water in the oven for steam.

The poee should puff slightly and develop a chewy crust with a soft interior pocket.

Serving ideas

Serve Goan Poee with:

• Chicken Xacuti
• Goan Cafreal
• Chorizo Pao
• butter and tea for breakfast

Tips for authentic texture

• Use mostly whole wheat flour.
• Keep the dough wetter than standard bread dough.
• High heat is key.
• A pizza stone gives the best puff and chew.
• Overnight cold fermentation improves flavor.