Just about three hours drive from Belgaum ,
Goa used to be our frequent destination to
chill out and to have sea food. While the three of us were enjoying the delicious
spread, my husband, being a vegetarian, had to be satisfied with Goan bread and
tomato curry. But those breads used to be awesome too.
Later we found another shack owned by a husband wife couple,
who would bring mixed vegetable curry to be served with pav for breakfast. I
always wondered what is it that makes the Goan baked items so special. And then
one day, I had an urge to try out the Goan bread. I searched the net and came across
this site : http://peppermill-miri.blogspot.in/2007/11/poee-goan-bread.html
I adopted this recipe as my base and tried it out yesterday.
It came out well and here it is:
Ingredients: for 9 breads
1 ½ cups wheat flour
2 cups refined flour
1 ½ tsps dried yeast
1 tsp sugar
Salt to taste
½ cup milk
¾ cups water
Instructions:
-
Dissolve sugar in ½ cup
lukewarm water, add the yeast and leave aside for 10 minutes.
-
Take the wheat flour,
refined flour, and salt in a large bowl, add the yeast mixture, milk and water
and knead well for about five minutes.
-
Make it into a large
ball and allow it to double by keeping it covered with a wet cloth in a warm
place for an hour.
-
Knead the dough
again, divide it into 6 portions. Roll each portion into a ball and flatten it slightly.
Make a vertical slit on the top of each one with a sharp knife, and gently pull
the dough apart with your fingers on either side of the slit.
-
Oil aluminum foil
and keep all of these on top of it, cover with the wet cloth and leave for half
an hour to rise.
-
Sprinkle a bit of dry
flour on the surface of each one and bake for about 20 minutes at 200 degrees
C.
-
Put the buns upside
down and bake for further 5-10 minutes.
-
They are fine as a breakfast
item and are equally great with a curry for lunch.
