Poi (Goan whole-wheat bread)
AI-drafted · awaiting admin review
A round, hollow, slightly chewy bread made with wheat flour and bran, sold each morning by Goan bakers (poders) who cycle through the villages.
Region: GoaOccasion: Breakfast and with curries at any mealTime: 3 hr including risingServes: 8 breadsVegan
Ingredients
- 2 cups whole-wheat flour
- 1 cup maida (refined flour)
- 2 tbsp wheat bran, plus extra for dusting
- 1½ tsp dry yeast (traditionally toddy was used)
- 1 tsp sugar
- 1 tsp salt
- About 1¼ cups warm water
Method
- Mix the yeast and sugar in ½ cup warm water and leave for 10 minutes until frothy.
- Mix the flours, bran and salt, add the yeast and enough water to make a soft dough. Knead for 10 minutes.
- Cover and leave in a warm place for about 1½ hours until doubled.
- Divide into 8 balls, roll them in bran and flatten into thick rounds. Leave to rise again for 30 minutes.
- Bake in a very hot oven (about 240 °C) for 8–10 minutes until puffed and lightly browned; the bread should be hollow inside.
History
Bread-making came to Goa during Portuguese rule, and toddy was used to raise the dough. The poder, the village baker, became a familiar figure, announcing his rounds with a horn.
Significance
Poi is the everyday bread of Goa, eaten with bhaji, tonak, xacuti or sorpotel, and is part of daily village life.