Poee Poi Kundea Bhakri Goan Bread

#Corono Virus Scare – Poee Poi Kundea Bhakri Goan Bread – BFT Report – 24 March 2020, India# [SEAN] : We were cooling our heels in the comfort of our house due to the various restrictions, when Ina suddenly realised that we had no stock of bread. With the grocers still open we decided to venture out to get some loaves. Most of the shops were closed in our area, so we drove further, to I.C. Colony as someone I met, mentioned that he had got his bread from there, in the morning. One would think that I.C. colony with so many bakeries would be the right place. But we couldn’t find any. Finally, we managed to get a couple of loaves.

But the ‘pao-walas’ that we are, how could we manage with just two loaves – if we are to self-isolate for the rest of the month. So Ina went ahead and bought five kilograms of Maida (APF). You read right! All of five kilograms in cute little 500 gm packaging. (I knew that instance that she was off to go into a baking spree)

“We’ll save the loaves for tomorrow. Right now I’m going to make some poie for dinner.” said the wife.

“Sure”, said I. (I wouldn’t stop her if I could get some hot poee without going to Goa. I mean, who am I to interfere in God’s mysterious ways. And she was so willing to make the effort.)

Oh ! My stomach is so lucky ! My better half surely knows the adage that the way to a man’s heart is through the stomach.

BTW, she says it’s easier than making chapatis.

So here’s the recipe ….

Yield: 6 Poees

Prep. Time: 15 Mins. + Standing / Proofing Time

Baking Time: 6 to 8 Mins

Ingredients:

• Maida [APF] – 500 gms
• Instant Yeast – 1 tsp. (3 gms)
• Sugar – 2 tsp. (6 gms)
• Water – 100 ml + 225 ml = 325 ml (check notes)
• Wheat Bran – as needed (½ cup)
• Salt – ¾ tsp.

Step 1:     Activate the yeast. Stir the sugar in 100 ml luke-warm water and sprinkle the yeast in it. Mix and leave aside for 10 to 12 minutes. If you yeast is active, the mixture will turn frothy.

Step 2:     Next take the maida, salt and the yeast mixture in a stand mixture bowl, attach the dough hook and switch on at the lowest speed. Add the remaining water (225 ml) little by little till it is all used. Knead the dough in the stand mixture for 15 to 20 minutes on speed 2. When the dough is ready it will be slightly sticky and soft (check notes below).

Step 3:     Transfer the dough to a lightly greased bowl and cover with a towel or cling film. Leave aside to rise for 1 ½ to 2 hours at room temperature (30° C)

Step 4:     When the dough has risen, deflate by punching down lightly. Then divide the dough into 6 portions and shape each into a smooth ball.

Step 5:     Spread ½ cup bran on a clean kitchen table / platform or a plate. Take a ball of dough and place in the bran. Flatten into a circular shape to about 5 inches diameter with the heels of your palms or a rolling pin whilst turning over so that both sides are well coated with the bran.

Step 6:     Do the above for all the dough balls and place them on a non-stick baking tray. Cover with a kitchen towel and leave to proof for an hour.

Step 7:     Pre-heat the oven to 260 to 270° C for about 18 to 20 minutes.

Step 8:     Bake the poees in the hot oven for 6 to 8 minutes. The poees will puff. Don’t overbake else they will turn crisp. Remove from the oven and transfer to a cloth lined bowl. Cool and devour 🙂

Notes:

• The quantity of water required depends on the flour. You may need a little more of water – about 25 ml more. Therefore, it is important to add the water a little at a time. I have used 350 ml of water
• The water to activate the yeast should be only luke warm or it will kill the yeast.
• High temperature is essential so that the poees puff up well. The oven should therefore be hot.
• If you don’t have a stand mixture, you will have to knead the dough very well. Stretching and pulling the dough so that it becomes very elastic and pliable.
• If not using a non-stick tray you will have to grease it slightly and dust with some flour.
• You can’t make the poee with whole wheat flour without adding gluten to it. Maida is made after removing the bran and the outer skin. But here we are adding quite a lot of bran to it.
• You could use oat bran as a replacement for wheat bran.