Goan Poee Traditional Wholegrain Bread Bran Leavened Goan

Ingredients

• 2 cups whole wheat flour (atta)
• 1/2 cup wheat bran
• 1 tsp instant yeast
• 1 tsp sugar
• 1/2 tsp salt
• Warm water — approximately 3/4 cup
• 1 tbsp oil

Method

1. Mix whole wheat flour, wheat bran, yeast, sugar and salt together in a bowl.
2. Add warm water gradually and knead for 8 to 10 minutes into a smooth, slightly sticky dough — the bran makes this dough denser than white bread dough.
3. Add oil and knead 1 more minute.
4. Cover with a damp cloth. Rest in a warm place for 60 to 90 minutes until doubled.
5. Punch down. Divide into 4 portions. Shape each into a roughly round oval disc about 1.5 cm thick — poee is flat and disc-shaped, not a risen loaf.
6. Place on a lightly floured tray. Sprinkle wheat bran on top. Rest 20 minutes.
7. Bake in a very hot oven at 220°C for 15 to 18 minutes until the bottom is hollow-sounding when tapped and the bran-dusted surface is golden.
8. Cool briefly. Eat warm with butter, chouriço or curry.