In Goa, bread is one of our staples – popularly known as Pao and the art of bread-making was a legacy given to Goa by the Portuguese – it is the perfect accompaniment for your morning tea, or to dunk in some of the typically Goan gravies and goes just as well with sausages.
Ingredients
- 1Tsp Fresh Yeast
- ½Tsp Sugar
- ½Tsp Salt
- 550g flour
- 400ml Water
Method
Combine 1 table spoon of flour with the yeast. Mix all the ingredients together in a dough mixer or by hand. Remove the dough and set aside for 3 hours in a dark place.
Then knead the dough and form the type of Goan Bread you prefer. For Poie, you need to add into the dough one cup of wheat husk and set aside for another 3 hours.
Baking:
- For Poie: very hot oven around 350 degrees for 5-7 minutes.
- For Pao: very hot oven around 300 degrees for 7-10 minutes.
- For Kaatre: very hot oven around 250 degrees for about 10 minutes
These are baking instructions for a wood-fired oven, if you wish to make it at home then set your oven to the top heat and convection at approx. 250 degrees. Make sure to preheat the oven, and cook the bread for about 30% longer.
