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

Ingredients

  • 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

Directions

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.

2IN A LARGE BOWL, SIFT THE WHITE FLOUR, 2 CUPS OF THE WHOLE WHEAT FLOUR, AJWAIN AND SALT. ADD YEAST MIXTURE TO THIS WITH 1 1/2 CUPS OF LUKEWARM WATER. STIR WITH A WOODEN SPOON UNTIL THE DOUGH STARTS TO COME TOGETHER.

3NOW, START TO KNEAD BY HAND FOR ABOUT 5 MINUTES, ADDING MORE FLOUR WHEN NECESSARY AS THE DOUGH STICKS TO YOUR HANDS.

4PLACE IN A BOWL. COVER LOOSELY WITH PLASTIC WRAP AND COVER WITH A KITCHEN TOWEL. LEAVE TO RISE FOR 1 1/2 HOURS, UNTIL DOUBLE IN SIZE.

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.

 

 

With Chorisam Chilli Fry