This is a popular Goan flat bread eaten with curries or vegetable. It’s delicious.
Ingredients
2 cups Wheat flour
2 cups All Purpose Flour (Optional)
Can replace with whole wheat flour
2 tsp Instant Yeast
Salt to taste
2 tsp Sugar
1/4 cup or as required Wheat bran
Luke warm water as required
1 tbsp Oil
Method
Take a bowl, add both the flours, sugar, yeast and add little water at a time, and start to knead the dough. Take 1/2 tbsp oil and salt, add the ingredients to the dough and continue to knead the dough until the dough is soft and smooth. Apply the remaining oil, cover the dough and keep the dough to rise double in size. Once done take the dough and knead the dough once more for few seconds. Divide the dough into 10 portions. Keep the rolled ball aside covered for 10 minutes. Remove the center rack of oven and place it on the lowest rack. Preheat the oven at 250 degrees celsius. Take a portion of the dough, take the wheat bran on a plate, apply the wheat bran on the dough, and either roll the dough out or pressure the dough with the help of your hand, make a thick disc about 5 inches. Repeat the process with other portions. Place the rolled dough on the baking tray. Cover and keep the disc aside for 45 minutes. Now bake the poi on the lower rack of the oven for 8 to 10 minutes at 250 degrees celsius, depending upon your oven temperature. The poi will fluff up and turn brown in colour. Remove the poi from the baking tray and keep it on the cooling rack to cool it down further. Enjoy the poi with any kind of curries..