Goan Pão
Veg
Crusty Portuguese-style bread rolls with a soft, airy interior — a Goan Catholic daily staple baked in traditional wood-fired ovens by the poder (bread-maker caste). Eaten at breakfast with butter, at lunch with curry, or as the vessel for the ros-omelette.
Cuisines
Goan
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 teaspoon | active dry yeast |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 3/4 cup | warm water |
| 1 tablespoon | vegetable oil |
Instructions
- 1 In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until frothy.
- 2 In a large mixing bowl, combine the flour and salt.
- 3 Add the yeast mixture and oil to the flour and mix until a dough forms.
- 4 Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5 Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6 Punch down the dough and divide it into 6-8 equal portions. Shape each portion into a ball.
- 7 Place the dough balls on a baking tray lined with parchment paper, cover, and let them rise again for about 30 minutes.
- 8 Preheat the oven to 200°C (392°F).
- 9 Bake the pão for 12-15 minutes or until golden brown.
- 10 Remove from the oven and let them cool on a wire rack before serving.
Tips
For a crispier crust, spray a little water into the oven just before baking.