INGREDIENTS
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ¾ – 1 tbsp sugar
- 1¼ tsp dry instant yeast
- 1 tsp salt
- ½ cup warm water (or as needed)
- 1 tbsp oil
INSTRUCTIONS
- Mix flours, sugar, yeast, oil, and salt in a large mixing bowl.
- Add lukewarm water to form a sticky dough.
- Remove onto a clean flat surface and, using dry flour, start to knead the dough using a stretch and pull motion.
- Knead until a soft and smooth dough is ready.
- Place in a greased bowl and allow to rest for an hour or two until it doubles in size.
- Punch out the gas and knead the dough a little more.
- Divide into 7-8 equal portions.
- Add wheat bran to the surface and roll out a dough ball (5 inches diameter).
- (I didn’t have wheat bran so I coarsely ground oats, bread crumbs and a little wheat flour.)
- Make sure to coat the wheat bran well on both sides.
- Place the rolled out dough onto a baking tray.
- Cover and allow to rise for another 20-25 minutes.
- Preheat the oven to 230-240°C.
- Bake for 7-9 minutes.
- Once the Poee puffs up and becomes slightly golden, remove and enjoy.
- Do not let the surface become too brown as that will harden the Poee.
- Enjoy this delicious and easy Poee with Ros.
- It tastes fantastic with Amul butter and chai.
