Poee
{{Short description|Goan traditional leavened bread}}
{{about|bread|the Discordian denomination|POEE}}
Poee or poie is a leavened bread baked by the traditional bakers called paders in Goa, India, where it is a staple food.{{Cite web|last=Rodricks|first=Tyrel|date=2018-02-28|title=Porto & Poie in Juhu celebrates home-cooked Goan food|url=https://www.architecturaldigest.in/content/dining-porto-poie-juhu-goan-cuisine-portugal-inspired-food/|access-date=2021-09-03|website=Architectural Digest India|language=en-IN}} It has characteristics similar to a pita bread, notably that it is round, soft, and has a pocket.{{Cite web|last=Behrawala|first=Krutika|date=2019-06-21|title=Reviving the Goan 'pao'|url=https://www.livemint.com/mint-lounge/features/reviving-the-goan-pao-1561099238754.html|access-date=2021-08-19|website=Mint|language=en}} Coconut palm wine or toddy was traditionally used for the fermenting process but yeast is now used in commercial production.{{Cite web|last=Verma Lal|first=Preeti|date=2017-01-06|title=Toddy-flavoured Goan delights|url=https://www.deccanherald.com/content/590150/toddy-flavoured-goan-delights.html|access-date=2021-08-19|website=Deccan Herald|language=en}}{{Cite web|last=Verma Lal|first=Preeti|date=15 November 2017|title=Why you should fall in love with Goan bread|url=https://timesofindia.indiatimes.com/why-you-should-fall-in-love-with-goan-bread/articleshow/49011319.cms|access-date=2021-09-03|website=Times of India}} The bread is made from half-maida and half-whole wheat flour.
Bread is a significant part of Goan cuisine, introduced by the Portuguese in the early 17th century.{{Cite web|last=Ved|first=Sonal|date=2018-03-27|title=The Goan bread that's giving naan a run for its money {{!}} Vogue|url=https://www.vogue.in/content/the-goan-bread-thats-giving-naan-a-run-for-its-money|access-date=2021-09-03|website=Vogue India|language=en-IN}}{{Cite web|last=Nori|first=Aparna|date=18 May 2018|title=A Poie for Your Thoughts|url=https://www.mail-archive.com/goanet@lists.goanet.org/msg129436.html|access-date=2021-09-03|website=The Mail}} According to Chef Hussain Shahzad, Goa is the only state in India with traditional leavened breads.{{Cite web|last=Pillai|first=Pooja|date=2019-07-05|title=From my pantry: Chef Hussain Shahzad on his favourite technique|url=https://indianexpress.com/article/lifestyle/food-wine/from-my-pantry-chef-hussain-shahzad-on-his-favourite-technique-5815699/|access-date=2021-09-03|website=The Indian Express|language=en}} According to Vogue India, in 2018 poee was becoming increasingly popular outside of Goa. Ross poee, a dish of an omelet, xacuti and poee, is a typical item of Goan home cooking.{{Cite news|last=Ribeiro|first=Mini|date=2019-06-06|title=What's in a bread? The story of the Indian bread basket|language=en-IN|work=The Hindu|url=https://www.thehindu.com/life-and-style/food/whats-in-a-bread/article27564796.ece|access-date=2021-09-03|issn=0971-751X}}
Poee traditionally was prepared by fermenting it with toddy for two days, rolling it into a ball, flattening it, and baking it on the floor of a wood-fired oven.{{Cite web|last=Narayan|first=Tara|date=2020-05-01|title=Are wheat products really good for us?|url=https://www.goanobserver.in/2020/05/01/are-wheat-products-really-good-for-us/|access-date=2021-09-03|website=Goan Observer|language=en-US}} This differentiates it from pao, which uses the same dough but is baked in a pan. Baking time is two minutes; in professional bakeries, poee is generally baked before pao because it requires hotter temperatures.