Gavhachi Poli- Goan Wheat Bread

Gavhachi Poli is a simple and delicious recipe made from whole wheat flour, maida and wheat bran. It is typically sold in the early morning hours on the streets or you can find them being sold in most Goan bakeries.

Gavhachi Poli- Goan Wheat Bread

Gavhachi Poli- Goan Wheat Bread

Recipe by Ushakal GroupCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • For activation of yeast:

  • ¼ cup lukewarm Water

  • 1.5 tsp instant dry Yeast

  • ¼ cup of Wheat flour

  • Other Ingredients

  • 1 cup All Purpose Flour (Maida)

  • 1 cup Whole Wheat Flour

  • 1/4 cup Wheat Bran (Wheat Rava)

  • 1/4 tsp Sugar

  • ½ tsp Salt

  • ½ tbsp Oil

Directions

  • Activation of Dry Yeast
  • In a glass bowl, add 1/4 cup lukewarm water (not hot or else the yeast won’t get activated)
  • Add 1.5 tsp dry yeast and 1/4 cup wheat flour to the water and gently mix it and keep it in a warm place for 10-15 minutes
  • After 15 minutes, the yeast should be frothy and with bubbles. If the yeast doesn’t turn wheat mixture frothy, it cannot be used.
  • Note: if the yeast doesn’t get activated, it could be due to some of the following reasons:
  • a) the water was too hot so it killed the yeas
  • b) the yeast is too old
  • c) the room temperature is not warm enough
  • For The Main Dough
  • Mix all-purpose flour, whole wheat flour, sugar and salt.
  • Add activated dry yeast mixture to the dry ingredients along with 1 tsp oil and knead it to form a dough and continue kneading the dough for 5-8 minutes and cover the bowl with cling wrap.
  • Apply some oil at the top surface of the dough.
  • Place the bowl in a warm place (you can keep it inside the oven or microwave with the door shut) and allow the dough to rise. It should double in size after about 3 -4 hours. This process is called proofing
  • After proofing, remove the dough onto a flat surface and punch out the air.
  • Divide the dough into 10 equal portions, shape them into balls or divide the dough to the desired amount for each polee. Rest for fifteen minutes.
  • Dust the rolled balls on wheat bran, roll them lightly to a 3-inch circular shapes. It should be thick or else they will not puff while baking
  • Allow the bran dusted polee bread to rise again for another 1 – 2 hour.
  • Backing The Polis:
  • Once the polee have risen to double its size, preheat an oven to 175° C/350° F for ten minutes. Place the goan polee to bake for 8 – 10 minutes until golden brown.
  • Do not bake for too long or more than 10 minutes as polee will crisp up and become hard.
  • Once done, remove from the oven and serve hot.
  • Serve goan polee with mushroom tonak shagoti or with a continental meal or enjoy deeping pieces of polee in hot tea and enjoy.

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