Recipe for Nachni(Finger Millet), Flax Seeds and Whole Wheat Goan Poiees

• In a glass bowl, add 1/4 cup water and heat it in a Microwave for 20 seconds. If you dont have a microwave, just heat water in a small vessel.

  Note:- the water should be lukewarm and not hot or else the yeast won't get activated.
  
• Add the 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 look like this. It should be frothy and with bubbles. If the yeast doesn't look like this, it cannot be used.o

  Note:- If the yeast doesnt get activated, it could be due to some of the following reasons

  1) The water was too hot so it killed the yeas

  2) The yeast is too old

  3) The room temperature is not warm enough

  4) The yeast was kept open from the previous usage

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• Simultaneously, In a wide bowl, add the Wheat flour, Nachni powder, flax seed powder, salt and sugar and mix it well
  
• Add the yeast mixture, to the dry ingredients along with 1/4 cup oil and knead it to form a dough and continue kneading the dough for 5-8 minutes
  
• Grease a large bowl with oil and place the dough into the greased bowl

  Note: Before starting the process, you can grease the bowl first and keep it ready
  
• Lightly apply oil on the dough and cover the bowl with cling wrap
  
• 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.

  It will take about 3-4 hours

  This process is called proofing
• After 4 hours, the dough will double in size and look something like this
  
• Take off the cling wrap and Place the dough on the kitchen surface, deflate the dough and gently knead it for 5 minutes
  
• Cut it into 10 equal parts and make balls out of the cut pieces
  
• Shape them into balls.
  
• Now, dust each dough ball with bran and with the help of a rolling pin, roll and flatten each dough ball.

  Do not roll it too thin. It should be thick or else they will not puff while baking
  
• Note:- I have used a fine net strainer to get 1/4 cup bran of wheat flour and nachni flour
  
• Place the flattened discs on a parchment paper and keep the parchment paper on a large tray
  
• After 2 hours, remove the tray and keep it out
• Turn the oven on(top and bottom heating)and turn up the temperature to the maximum temperature that your oven has.
• Place the baking tray on the middle rack and let it pre heat for 15 minutes on maximum

  Note:- the baking tray should become extremely hot so that the poiees puff up
• After 1 minutes, remove the baking tray from the oven and transfer the parchment paper with the discs, on to the hot baking tray

  Note: At this stage, the discs should not be disturbed. There should be absolutely no direct contact with the discs or else there are chances of it getting deflated and it will not puff up while baking. Hence, the parchment paper should be transfered carefully

  Saftety tip:- Please ensure to use baking gloves
  
• Place the baking tray in the middle slot of the oven and allow it to bake on maximum temperature for 10 minutes

  Note: If you bake them longer than 10 minutes, they may turn hard
  
• Remove the poiees in a plate or vessel and cover it with a cloth for 10-15 minutes
• Enjoy your Hot & Healthy Poiees😊
  

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