Prepare time: 120 min
Cook: 15 min
Ready in: 2 hr 15 min

Poee is Goa’s answer to pita bread. Soft and fluffy, but nice and crusty on the outside and mildly spiced with ajwain (carom seed) and Nigella (onion seed), it’s a perfect complement to any meal. Although not traditionally whole wheat, this fiber-rich healthier version is just as delicious


  • 1/2 cups white bread flour (or all-purpose flour)
  • 1/4 – 2 3/4 cups whole wheat bread flour (or whole wheat flour)
  • 2 teaspoons salt
  • 1 teaspoon ajwain (carom seed)
  • 1/2 teaspoons dry active yeast
  • 1/2 teaspoon sugar
  • 1 teaspoon nigella seeds (black onion seed)
  • olive oil


1In a small bowl, dissolve sugar in 1/2 cup lukewarm water. Sprinkle the yeast on top and wait until it gets foamy; about 10 minutes.




5Preheat oven to 425 F.

6Turn onto a floured board and divide into 6 balls.

7Make a slash in the center of each ball and then by hand, stretch out the rest of the dough so that it looks like a butterfly.

8Place on a cookie sheet. Brush lightly with a little olive oil and sprinkle the nigella seeds on top.

9Bake for 15 minutes.


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