Goan Poee Recipe

Activate yeast

In a small bowl, combine warm water (about 38–43°C / 100–110°F) and warm milk with sugar. Sprinkle the active dry yeast over the surface, stir lightly, and let sit 8–10 minutes until foamy. If it doesn’t foam, discard and use fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour and salt until evenly combined.

Combine and knead

Make a well in the center of the dry ingredients. Pour the activated yeast mixture and oil (or melted butter) into the well. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If dough is too dry, add warm water 1 tablespoon at a time; if too sticky, dust with a little flour.

First rise

Lightly oil a clean bowl, place the kneaded dough inside, and turn to coat with oil. Cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free place for 1 to 1¼ hours, or until doubled in size.

Shape poee

Gently deflate the dough and divide into 4 equal pieces (about 180–200 g each depending on exact flour). Shape each piece into a loose round bun by folding edges under to create surface tension. Place rounds on a baking sheet dusted with semolina or lightly floured. Cover with a clean towel and let rest/prove for 20–30 minutes until puffy.

Final shaping

Traditionally Goan poee are slightly elongated with a depressed center. To shape, press each round gently with fingertips to flatten slightly in the center and elongate a bit, creating a shallow well in the middle.

Bake

Preheat the oven to 230°C (450°F) with a baking stone or heavy baking sheet on the middle rack. Place an oven-safe tray on the bottom rack. Just before baking, slash each poee once or twice across the top with a sharp knife. Transfer the prepared poee to the hot stone/sheet (use parchment if needed). Pour 1 cup hot water into the tray on the bottom rack to create steam and immediately close the oven. Bake for 12–16 minutes until the crust is golden-brown and the rolls sound hollow when tapped on the bottom. If you prefer a darker crust, bake up to 18 minutes, watching carefully.

Cool

Remove poee from the oven and transfer to a wire rack. Brush lightly with melted butter or ghee if using. Cool for 10–15 minutes before serving so the crumb sets.

Dust the baking sheet or parchment with semolina before placing shaped poee to prevent sticking and add a faint crunchy texture to the base.

Brush warm rolls with melted butter or ghee immediately after baking for a shiny, rich finish.