Oondhe is one of the many variants of Goan bread. It is also called Oondo, Unndho and Pokshe (Thanks Hyacintha Bella – member of Big Fat Tummy Friends FB Group – for the inputs). But whatever you call it or however you spell it, it still is a popular bread in Goa. Hot buttered bread, dunked and eaten in tea or coffee is one way that it can be enjoyed. It is also used to eat many of the delicious Goan coconut curries – although not restricted to the coconut curries only. It’s an easy bread to make and you can make it easily in your home oven. (for more bread recipes, click here)
Yield: 8 Oondhe
Prep. Time: 30 Mins. + Standing / Proofing Time
Baking Time: 15 to 20 Mins
- Maida [APF] – 500 gms + for dusting and shaping
- Instant Yeast – 1 tsp. (3 gms)
- Sugar – 2 tsp. (6 gms)
- Water – 100 ml + 225 ml = 325 ml (check notes)
- Oil – 2 tsp. (for greasing and oiling your palms)
- Salt – 1 tsp.
Step 1: Activating the Yeast
Stir the sugar in 100 ml luke-warm water and sprinkle the yeast in it. Mix and leave aside for 10 to 12 minutes. If your yeast is active, the mixture will turn frothy.
Step 2: Preparing the Dough
A). Next take the maida, salt and the yeast mixture in a stand mixture bowl, attach the dough hook and switch on at the lowest speed. Add the remaining water (225 ml) little by little till it is all used. Knead the dough in the stand mixture for 15 to 20 minutes on speed 2. When the dough is ready it will be slightly sticky and soft (check notes below).
Step 3: 1st Proofing of the Dough
Oil your palms and take the dough out of the mixer bowl. The dough will be sticky and stretchy. Form a ball and transfer to a large lightly greased bowl / vessel (see tip 2 below) and cover with a towel or cling film. Leave aside to rise for 1 ½ to 2 hours at room temperature (30° C)
Step 4: Punching the Dough
After 1 ½ to 2 hours the dough will have risen and doubled in size. Punch the dough to knock out the air (see tip 3 below).
Step 5: Shaping the Dough
A). Line your baking tray with parchment paper and keep ready.
B). Dust the kitchen platform / bench lightly with some flour. Keep some dry flour at one corner of the platform. Transfer the dough onto the dusted kitchen platform / bench.
C). Dust the punched dough with some flour and shape it into a circular mass as shown in the picture.
D). Divide the dough into two portions using a dough cutter / scrapper. Then divide each of the two portions into four portions each (see pics).
E). Dust you hand with the flour at the corner of the platform / bench and then take a portion of the dough and flatten it on the platform. Tuck in the edges of that portion of dough and then form into a smooth ball either on the platform or on your palm using the thumb and fingers of your other hand.
F). Use the palm of your hand and press the ball as shown in the picture (like a karate chop but lightly). Then turn over and repeat. Place this shaped Oondho on your baking tray. Do this for all the portions of dough. (Remember to dust you hand, and the kitchen platform with flour after you form each ball) Place the balls on the tray about 2 inches apart.
Step 6: 2nd Proofing
Cover the tray with a towel and place the tray into your unheated oven or a warm place and leave to rise for another 1 to 1 ½ hours.
Step 7: Baking the Bread
A). Remove the baking tins / tray from the oven and keep outside. Set the oven to pre-heat at 250° C for 10 minutes. After 10 minutes, set the temperature to 220° C.
B). Place the baking tray into the hot oven. Bake at 220° C for 15 to 20 minutes till golden.
C). When baked, transfer immediately to a bread basket lined with cloth. Cover and keep for 30 minutes before serving.
- The bowl used for the 1st proofing of the dough should be about 4 times the volume of the dough.
- You can either punch the dough with your fist in a kneading like action or you can just take the dough in your hand and drop it with a little force onto the platform a few times.
- Depending on the quality of the maida you may need a little less or more of water.