Goan poi

Step 1: Mix 9 oz strong white bread flour, 5 ½ oz wholemeal flour, ¼ oz fast-action dried yeast, 1 tsp sugar and 1 ½ tsp salt in a large bowl. Add 1 tbsp sunflower oil and most of 1 ¼ cups lukewarm water and mix to a soft, slightly sticky dough, adding the rest of the water if dry patches remain.

Step 2: Knead on a lightly floured surface for 8–10 minutes until smooth and elastic; a small piece should stretch thin enough to let light through without tearing.

Step 3: Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, or until doubled in size. Common mistake: letting it over-prove. Over-risen dough collapses and bakes flat without a pocket.

Step 4: Knock the dough back and divide into 8 pieces. Roll each into a smooth ball, cover and rest for 10 minutes so the gluten relaxes.

Step 5: Spread 1 ⅜ oz wheat bran on a tray. Press each ball into the bran on both sides, then roll out to a 12 cm round about 1 cm thick. Lay on a floured cloth, dust with more bran, cover and leave to rise for 30 minutes until puffy.

Step 6: Meanwhile heat the oven to 475°F (425°F fan) with a heavy baking tray or pizza stone inside, for at least 20 minutes.

Step 7: Lay 3–4 poi on the hot tray, bran side up, and bake for 7–9 minutes, until they balloon, turn pale golden with a few brown patches and sound hollow when tapped underneath. Bake the rest the same way.

Step 8: Wrap in a clean cloth as soon as they come out, so the crust softens and the pockets stay open. Eat warm or split and toast the next day.