Xantilicious.com

Goan Pão

Pão is Portuguese word for bread, and the Goan bread maker is known locally as Poder. As a child I remember, our wake-up call was in the form of ponk! ponk!, the horn announcing the arrival of the neighborhood baker on his bicycle. The art of bread making is a legacy which is granted by the Portuguese to Goa. But when you are away from home, and you miss the Goan pao, try baking it in your kitchen!
  • Passive
    3 Hours
  • Prep
    10 minutes
  • Cook
    10 minutes
  • Servings
    15 Pc.

Ingredients

  • 4 cup All-Purpose Flour (about 500 grams flour)
  • 2 tsp Instant Yeast (Check recipe notes below )
  • 2 tsp Granulated white sugar
  • 2 tsp Salt
  • 4 tbsp Butter (55 grams or 1/2 stick butter )
  • 1 1/2 cup Warm Milk (It should be warm and not HOT. See recipe notes)
  • 1 Egg (Well beaten,ONLY for brushing top of bread before baking or use milk)
  • 2 tsp Oil (for greasing bowl and baking pan)

Instructions

  • 1 Keep all ingredients ready.
  • 2 Mix the flour, yeast, sugar, salt, butter. Add warm milk gradually and knead it to form a very soft dough.(It may take about 1 1/2 cups warm milk, BUT add more warm milk little by little IF REQUIRED) Please read note number 7 in recipe notes below. (For Dough using water and oil)
  • 3 The dough has to be very soft when pinched.
  • 4 Apply oil to a bowl(about 1 tsp oil), place the dough in it and cover the bowl with a cloth. Keep the bowl in a warm place for about 1 hour till the dough has doubled in size. (It may take longer than 1 hour to double in size depending on the weather, maybe 1.5 hours to 2 hours. Warmer the climate faster it will double in size).
  • 5 Place the dough on kitchen surface, lightly remove the air from dough by punching dough. Divide dough into 15 portions.
  • 6 Form balls of each portion and place them on a greased baking tray as shown.(Baking tray size is about 13X9X2 inches) Cover tray with cloth and leave in a warm place for 45 minutes to an hour.(Again, depending on the weather).
  • 7 Preheat oven at 425 deg F (220 deg C ; Gas Mark 7). They will look like this after 45 mins.
  • 8 Brush top with egg or milk. (See Recipe Notes)
  • 9 Bake for 10 mins. Remove from baking tray. Brush top with butter.
  • 10 Cover pao in cloth for at least 30 mins before serving. (See Recipe Notes below ).

Recipe Notes

  1. While kneading the dough, see that the milk is warm but not hot. As hot milk will tend to kill the yeast.
  2. Leave the dough to ferment for at least an hour .
  3. Brushing top of pao with egg before baking will give a nice shine to the baked pao. Or you can brush with milk on top.
  4. Keeping baked pao in cloth for 30 mins immediately after baking makes them very soft, as they tend to be very hard immediately after baking.
  5. The Difference Between Active Dry Yeast & Instant Yeast:-The difference between these types of dry yeast is simple: active dry yeast has a larger granule and needs to be dissolved in water before using, while instant yeast has a more fine texture and can be mixed right into dry ingredients.(Difference Description from Internet )I used instant yeast as per mentioned in recipe so mixed in dry ingredients directly.
  6. If you are using dry yeast (use 2 1/2 tsp dry yeast ) , then mix yeast with the amount of sugar mentioned in recipe, 8 tbsp warm milk and leave it aside to ferment for 15 mins. Then use the yeast while kneading the dough.
  7. During this lockdown , tried baking using water (no milk ) and oil (no butter ) instead of butter , worked perfectly fine. So you may use water only and oil (4 tbsp ) in the above recipe.

 

262 Comments

  1. Hi, awesome website. Congrats. Just one small doubt, when you say ONE EGG, do you mean including the egg white?

    Thanks

  2. Hi Julio cardoso
    Thanks once again…
    Yes, one egg refers to one whole egg including the egg white.
    Happy baking !

    1. Good morning dear. I love your recipes a lot. I wanted to try making kadak Pao. Can you please help me out. God bless

    2. Dear Xanti do we have to cover the dough with a wet or dry cloth

      1. Wet or dry … I use dry … as the dough has oil over the surface and it doesn’t dry out .

      2. Your recipe is bang on. Made kheema pao last weekend and the loaves turned out very well and kept well too. I’m now referring to your other recipes as I love to cook and my family loves to eat.

        1. Thanks christabel for your lovely feedback,
          Glad that your family loves your cooking . God bless and thanks for sharing your feedback 😊

    3. Hi

      I just made my batch but not sure why it doesn’t get the brown colour on Top of the bread

      1. Once baked , turn top heat ON for a minute or two till a brown color is achieved on the top

    4. Hi Xanti, is there a particular way to knead the dough please and any particular time to knead the dough for. Also can the balls just ve gored or any particular way to do it.. please help

      1. Hi Merlin
        You can use a stand mixer (that allows to knead dough ) if you have one .
        No particular time to knead dough as such but yes , as abs when you add the liquid to the flour and the dough gets together make sure to knead for Atleast 10 -15 mins or so to get a soft dough .

  3. Great job! Excellent presentation with pictures and detailed description. Will be trying your receipes soon. Thank you for your effort and keep shining! God bless

    1. Thanks Helena. Yeah, do try the recipes and share the feedback. Thanks again…

      1. Hi..in which mode should bake the pao

        1. Hi Sonia

          Mode as in TOP , BOTTOM or BOTH options on the oven settings??? If yes, then it should be BOTH option (thats top and bottom heating ON)

  4. Ok, I have just made the dough and have placed it to rise for one hour. I am not sure how much milk should be used because it doesn’t really indicate the amount. I used about a cup and a half of warm milk and created a ball of dough. Hopefully that amount was appropriate. Thanks for the nice recipe!

    1. Thanks Allan for your feedback… Yes, that’s right…1 1/2 cup works fine… I have updated the recipe mentioning the amount of milk to be used… Happy baking!

      1. Thanks, I am still waiting for it to double in size, it is being very slow about it. I will send a pic when it’s completed!

  5. Hi Xanti , wanted to know how long to preheat the oven. Thanks

    1. Hi Shirley, Preheat the oven for about 10 mins. Happy Baking.

  6. Simple easy to understand recipes….nice layout and stage by stage photographs…..like your site very much….
    In fact was searching for the Goan pão recipe….gotta try that soon….thanks once again.

    1. Thanks for the feedback George…you can also follow us on xantilicious page on FB for regular updates.

  7. Hi xanti mam ,lovely recepi… Turned out to be really delicious .. Thanks 🙂 happy cooking

    1. Thanks for the feedback, glad to know that it turned out good.

  8. Perfect timing, with prices of pao going north, this recipe will help us bake our own pao..

    1. Adrian, yes home made is always good.

    2. Than you very much Xanti for the recipe with detailed instructions! i finally made some pao.

      1. Thanks rosanne for sharing your feedback

  9. Like your simple recipes the pictorial explanations plus the recipe notes.

    1. Thanks Balraj for your kind feedback.

  10. Hi Xanti…..I would like to know the size of the baking tray used….Thanks

    1. Hi lara

      Its 13X9X2 inch pan size

  11. Hi Xanti. Thanks for the receipe which I tried today. Pau was delicious though it took a lot of time to rise as it is winter in London. Steps were easy to follow.

    1. Hi Stan
      Glad that you tried the Pao recipe…. Thanks for your feedback..Do try out the other Goan dishes as well…Thanks again….

  12. Your receipe is very good and very easy to follow. I have tried many R eceipes of yours. They came out nice and tasty.Thank u very much

    1. Hi Maria

      Thanks for trying out the recipes and for your feedback 🙂

  13. Thanks for the recipe , surely will try to make it but in small scale first.

  14. Just wanted to know whether, the yeast granules ( dry yeast) is to be first mixed in warm water n sugar until dissolved and then added to all the ingredients ?

    1. hi nandini, yes if your using dry yeast, then add yeast to luke warm water or milk along with sugar and allow o ferment for 10-15 mins, then add to flour.

  15. Hi Xanti, tried out your recipe today and I had a couple of questions : do you put the full 8 tsp of butter in the dough?
    And secondly after the 1st proving, do you have to knead the dough again before rolling into balls? If so, how long to knead for? My second proving after 1.5 hours only rose by 50-60%. Should I then wait until it has doubled in size?
    My oven took about 20 mins to brown the tops even though I used egg wash, should I try higher temp?

    1. hi mitchell

      yes, add the exact amount of butter mentioned in the recipe(plus extra butter needed for brushing top of pao after baking). After first rise, lightly punch out the air from dough(do not knead completely). yes, 2nd rising will look like the way its seen in my pics. 220 deg C or 425 deg F for exact 10 minutes baking (make sure to preheat oven well for 12-15 minutes)

    2. Hi,
      In the second rising the post has to be kept in the oven at 220 degree.
      Had tried once but it became hard but now will surely try your way of baking.

      1. Hi regina
        Follow the steps of the recipe.
        2nd proofing , keep bread for 45 mins to rise.
        After 45 mins bake them .

  16. Nice recepe and tips

    1. Thanks 🙂

  17. Hi Xanti,

    It is very much like Bombay Irani Pav, how about recipe for Goan’s authentic Poe which is baked through out in Goa.

    Thanks,
    Arul Francis

    1. Yes , Arul Francis … still trying to figure out the Poiee recipe , once I succeed in making the same will definelty post it up 😊

  18. Dear Xanti
    This looks great and I would like to give it a try. Also great to see a lot of nice Goan recipes! I have a question – since I leave for work quite early in the morning, can this kneading and rising be done at night. Then keep the dough in the fridge and then have it removed in the morning? I would like to bake bread fresh in the morning but time is not enough for the entire process. Would appreciate your guidance.

    1. Hi Jenny , knead the flour … keep in ziplock bag in fridge …. you will have to punch out the air from dough in morning … form the breads and keep to rise for at least 45 minutes (the step mentioned in recipe ) then bake as mentioned .

      1. Hey…What about if there is no ziplock, how to keep in fridge.

        1. Hi Natasha
          Just leave the same in a vessel and cover it with lid on top of vessel

  19. Finally! Been looking for this recipe for years. Definitely on my next bake.

    1. Hi slyvie
      Sure do give it a try …
      😊

  20. Wow beautiful and I think I am on your page following you. Would love to see more foodies. Thanks.

    1. Hi Melvyn
      Sure do follow me on my Facebook page , for regular updates on recipes posted on my website 😊 Thanks for the appreciation

  21. Hi Xanti,I tried today goan sausages pau n few chicken filling today for the dinner it came so good n all enjoyed at home Thanks Xanti for sharing the recipe.

    1. Hi Roseline

      So happy to hear that the Pao came out well and you’ll enjoyed the same . Thanks a lot for sharing your feedback 😊

  22. Hi dear. Thanks for all your recipes. Learning to cook goan food whuch i very much regret for not learning at a young age. God bless you. Today I want to try your pao recipe. I would like to know if I can whole wheat flour instead of plain flour that is maida n whether the other ingredients have to be increased cause of wheat flour

    1. Hi Fausta,
      Thanks for your appreciation:) Well, I really have not tried the pao recipe with whole wheat flour only. It will not be the same as the pao you see in the photos here at the recipe. You can try using half and half (maida and wheat flour). If your trying bread making for the first time, I would recommend you to go with maida only. Once you get a hang of bread making, then switch to whole wheat flour.

  23. Hi Xanti if using active dry yeast then how much do i use…please guide.

    1. If you are using dry yeast, then mix yeast with the amount of sugar mentioned in recipe, 1/4 cup warm milk and leave it aside to ferment for 15 mins. Then use the yeast while kneading the dough.

  24. Hi Xanti
    Thanks for the recipe. I tried making these buns however mine did not get brown on top. I brushed it with egg prior to baking too. Any suggestions for getting them brown like in your picture? Thanks.

    1. Hi Nerissa,

      Well, they should be getting brown in that bake period. If they don’t turn brown on top,then once the pao are baked, turn ON the TOP heat of the oven for 1-2 mins, but make sure to keep a check and not to brown the tops too much 🙂

  25. Hi Xanti, thanks for the pao recipe. I followed this recipe, but the pao turned out a little dry. The cup measure I used is 160ml, and for 4 cups of flour, I added 7mg dry yeast. Do you have any suggestions on what I can do to improve the texture of the pav – to make it softer and fluffier?

    1. Hi akhila
      It will take a while and practice to get them right .
      Just make sure that the dough you mix initially is very soft and at the same time not very dry (try to keep it moist ) .
      Do try them out again … you shld get it 👍🏻

  26. Thanks I will try that. Also, are they supposed to be light and fluffy on the inside?

    1. Yes Nerissa , these Pao are supposed to be soft and fluffy on the inside .

  27. please tell me how long does the gas oven to be preheated like time thank you

    1. Hi darleva

      425 deg F is Gas Mark 7.

  28. Wow.. guess this is it.. to revive what my Grandfather did in the 20’s .. thank you for posting

    1. Your most welcome Adrian 🙂

  29. Hi xanti. If I use bakers yeast. Does anything change?

    1. Not Really Mitchelle …you can give it a try 🙂

  30. Hi. Can you please give quantities by weight in grams as that is a more accurate measurement than cups, which can be of any size. Also we don’t have sticks of butter in Goa (or in the UK, far as I know). Thanks!

    1. Hello Jo

      Its fine for pao recipe if you use cups measure.(I have used 250 ml =1 cup standard measure)
      Yes, for cakes and other bakes you have to be very specific about the weight of the ingredients 🙂
      Well, butter I have mentioned as either 8 tsp or 4 tbsp or 1/2 stick .
      Have updated now the flour measure(its 500 grams all purpose flour )

      1. Hi Xanti. What would be the weight of the 4 tbsp butter? Also, I have bought fresh yeast from a bakery store in Mapusa. What would be the weight of yeast required for the 500 gms maida? Thanks. Would like to try these this weekend, especially as the price of pao is set to rise shortly.

        1. Hi jo
          I would not be able to help you out with fresh yeast as I have not tried baking with fresh yeast.
          4 tbsp butter is 55 grams

  31. Hi Xanti,
    Thanks for putting this recipe up. I have been wanting to make pao for a very long time.
    My question is with regards to the flour to be used. I am not sure we get All-purpose flour in the UK ( verdict is still out). I can get my hands on self raising or plain flour or bread flour. I guess the question is on the level of gluten. Which one can I use please?
    Thanks
    Sameer

    1. Hello Sameer
      All-purpose flour is the regular maida flour that we use….you should get it everywhere …. Don’t use self raising flour as it contains baking powder and that flour is used to bake cakes specially:)

  32. Hi xanti

    Can I use wheat flour instead of maid?

    1. Hi Shweta
      yes, you can…I have not tried it though…The texture and rise of the pao will not be the same as with maida… It will be more dense with wheat flour.

  33. It would be better if you mention the gramage aswell in your recipes… Just a suggestion.

  34. Hi
    We have cold weather here. The dough of the bread did not rise at all. I kept it overnight. Please help.

    1. hi shirley
      please check the yeast …could be the fault of the yeast …and make sure you added sugar (as sugar is required to activate the yeast )…

  35. Hi Xanti,
    Thanks for pao recipe. My 1st attempt was a disaster. But 2nd git better. However, they were not light and fluffy. Any suggestions on what I can try next? Don’t wanna give up till perfection., Also eggs did not seem to give that shine.. FYI- I did keep it an extra couple mins to get browning on top.. thanks

    1. Hi Vaish
      Make sure you knead your dough for some really good time till your dough is nice and soft … make sure it’s not in the drier side … yes and once you get a hang of it you will understand the technique and how to go about it smoothly 😊

      1. Thanks Xanti. Will do.

  36. Hi. Xanti. .
    Thanks for the lovely Pao receipe. I tried it out tdy. .the first proofing ws good as it got doubled . Bt my balls shape after the first proofing the shape ws not good. . I made the ball shape and kept it for 45mts for the second proofing it raised a bit. . Bt the balls when it raised were not close to each other as per your picture..don’t know where I went wrong I baked first for 20mts at 250 temperature bt I noticed some were raw n re baked it for another 10 mts. .now it looks harder the brown colour a bit has come..
    Pls suggest to me why the second proofing didn’t raise n were not close to each other. .
    Thank you. .I would like to try it out another time.

    1. Hi Maureen
      Yes , do try them out again . I did not get them perfect in my first try …
      well , after shaping them , don’t place them very far apart … do try again n see

  37. TABLE SPOON OR TEASPOON

    1. Tsp – teaspoon
      Tbsp – tablespoon

  38. Hi dear,

    thanx for the wonderful receipe of pao making… I have fresh yeast from the bakery with me, can you kindly let me know how can I use it in this receipe, do I need to add it directly like the instant yeast or mix it in warm milk.

    1. Hi Hazel
      i have not used fresh yeast till now…so no idea on it…but guess you have to use it directly in the flour…please read on internet more about fresh yeast.

  39. Dear Xanti,

    Thank you for the wonderful receipe. My first time and the pao came out perfect. Very soft and moist. Thanks for the detailed instructions.

    1. Hello Bianca
      Thanks so much for trying the recipe and sharing your lovely feedback with me… Glad and happy to know that it came out good in the first try 🙂

  40. I wanted to know will the oven timings mentioned in your recipe same for microwave convection mode… or is it different.

    1. Hi Ivy
      10-12 mins shld be fine… I have not tried baking in microwave ovens .

  41. Is it possible to bake Pao in a microwave oven in convection mode

    1. Hi Rachael
      I have not tried as yet baking in it … but , yes if you have baked cakes and other bakes , it should be fine … do give it a try 😊

  42. Hi Xanti
    Princess of Peace
    Pls give me recipe of Donuts and crososents.
    Thank you.

    1. Hi Melly

      I don’t have both these recipes on my website as of now…Will try to put them up once I make some 🙂

  43. Ur recipes r always super Xanti

    1. Thanks so much Nutan…really appreciate your messages 🙂

  44. They look so tempting

    1. Thanks lily 😊

  45. Hi Xanti ,
    I Tried your pals and I baked it at 200 °C as that’s the last temp for a 45min and the top crust became black and my pals were tiny and inside part was soft don’t know what went wrong…i followed all your steps..everything went good till 2nd rise of dough..

    1. Hi tuli
      Your oven max temp is 200 deg c ?

      Well , 2nd rise is 45 minutes(at room temperature ) , and then baked in oven at 220 deg c for 10 mins only … if your baking at 200 deg c then bake for additional time (around 15 mins )

      1. Thanks…i got this message after reading couple of comments…it was my mistake I ate them that way and today am baking again and sure not to make the same mistake…I have convection at 200c last temp that shows in my microoven. Will definitely post as to how it was I am very excited to get perfect paos!! ☺

  46. Hi Xanti
    I tried the pao for the first time and made half quantity. Thanks so much for such a simple and tasty recipe. I don’t have an oven but have the micro grill convection and baked it in the convection mode. It took 20 mins but was amazing. I wish I can post the pic

    1. Thank you cherishia for your lovely feedback … you can join my Facebook page xantilicious and post there if you wish to 😊

  47. Hi Xanti… This is my third try and every time I’m failing miserably. With Delhi heat the dough remains of the same size. I have used exactly the proportion… I don’t know where am.I going wrong…

    1. Hi Reena
      Please check your yeast …
      Check recipe notes below to activate yeast .
      If it doesn’t activate , your yeast is dead … it won’t help rise the dough …

      (Sugar + warm water or milk + yeast … keep aside for 15 mins … it shld bubble up )

      In fact , with heat the dough shld rise in 30 minutes …

  48. Thanks for the recipe. Followed step by step and the outcome was perfect. This is my second arrempt at baking pao.

    1. Thanks Carmen for trying the Pao recipe … happy to hear your results .. thanks for sharing your feedback with me 😊

  49. Hi Xanti.. am falling short of Maida, is it ok if I mix some wheat flour and make the pao?

    1. Hi Seeta
      Yes you may

  50. Hi….
    I seriously want to bake this as soon as possible…..problem is I have a gas oven which doesn’t work top and bottom gas together….it works one at a time….any suggestions as to how should I go…
    Thanks

    1. Hi fazeela
      Try bottom heat ON mode .
      Line your baking tray / pan with parchment or baking paper (so that the breads don’t burn on bottom )
      Try keeping your baking tray on top most top most rack of your oven …
      Just give it a try and see how it works for you

  51. Hi Xanti thanks for d recipe. I tried it n d 2nd time it turned out lovely. Had a question though even when I rolled d dough into round balls I was not getting a smooth finish like you have. The cracks were showing after d 2nd proving. Is that alright?

    1. Hi Nancy
      If you want smooth tops , then make sure to make the balls very smooth when your shaping them . Else if they turned out good doesn’t matter 😊

  52. Can we reduce the quantity of yeast? I am asking this since the smell of yeast seems to be very strong. I am trying it out today.

    1. Hi usha
      Sorry for the very late reply , been busy lately .
      Well the smell of yeast cud be coz of dry yeast that your using ?
      Are your using dry yeast granules ?

  53. The Pav turned out to be excellent! Tku😊

    1. Your most welcome usha … thanks for your feedback . Glad you like it 😊

  54. Hi.. Was the butter salted.. I used salted so should I avoid salt again

  55. Hello dear

    Should I put the egg wash after 45 minutes or Before dear. Was a bit confused. I am not able to find my brush. Can I do It with the spoon. Same problem not rising up. Don’t know what went wrong. I am here in Dubai. I used dry yeast the tin one. This is my first try. Kept it for baking. God bless you abundantly dear. Sorry for troubling you.

    1. Hi Maria
      No trouble at all … I’m happy to answer all queries sent to me by lots of people all over 😊
      Well , with regards to yeast , did it ferment ( or bubble up for the 15 mins that you kept ) before adding to the flour ?
      Hope you read the recipe notes below of recipe page .

  56. Hi, xanti
    I liked the recipe but my dough has not rised for so long…. i followed evrytg step by step but dont know wat went rong….. wat should i do now??? Can u help

    1. Hi Valerie
      Probably the yeast your using isn’t good one … try again with a new yeast pack … check the date .

  57. hi,
    regular oven can be use to cook pao and what type of tray should use, metal tray cannot be used in oven.

    1. Hi Eliza
      Did you mean microwave ?

      1. yes mam

  58. Hi Xanti ur received r too good Thks a million for sharing.Stay Blessed.

    1. Thanks so much Florence 🙏

  59. Hi Xanti lovely receipes beautifully explained.Thks n stay Blessed.

    1. Thanks Florence for your appreciation
      Means a lot to me …thanks again 🙏😊

  60. Can I use olive oil instead of butter and if so how much ?

    1. Hi Linzey
      I’m not sure on adding olive olive to this recipe as I have not tried the same …

  61. Hi Xanti , tried the pao , came out quite well but a little dense , also did not get the smooth finish like yours. Thankyou for sharing the receipe.

    1. Hi christabelle
      Is this your first try ?
      If yes then you need to practice on it till you get it …I too didn’t get it perfect on my first try 😊

  62. Hi Xanti, I’ve tried your recepie twice and both the times turned out dense. What could have possibly gone wrong. Do we have to knead the dough very very soft without any cracks the first time??

    1. Hi Sheryl
      Knead the dough soft (not dry ) and sticky. The dough should not stick to your hands. But should be soft.

  63. Wow, the pao looks so beautiful! I am going to try to make them soon!

    1. Thanks Sk
      Do give it s try and share your feedback with me

  64. Hi Xanti! I too had a similar outcome on preparing the loaves as explained by Sheryll. The dough was expanding breathwise with cracks when it was resting.
    I will try again. Tx for the recipe.

  65. Is instant yeast and active dry yeast the same? And can i use the active dry yeast?

    1. Hi menetta
      Active dry yeast has larger granules and need to be dissolved in water before using and active yeast can be used directly in the flour

      1. Xanti does active and dry have to weigh the same ?.what’s the equation .I cant get dry yeast due to shortage but have active .

  66. Hi Xanti,

    For the Goan Pao you don’t add baking powder and baking soda to the flour

    1. Hi Melanie
      For breads we make use of yeast.

  67. Hi Xanti, I have been wanting to prepare pao for long now and m gonna try just that. I just want to know as you have mentioned abt the pre heating the oven. Mine is an OTG and the temp had 220c etc… And how long should I bake it. The reason m asking coz you must b having a stove oven. I have only the OTG oven so please help.

    1. Hi dahlia
      Yes you need to bake at 220 deg C …
      OTG has that temp right ???

  68. Hi Xanti,
    Thank you very much for your blog and all the recipes you painstakingly have put up with step by step instructions and photographs.

    I’ve been reading your blog but I tried out a recipe for the first time.
    I tried the Goan pao. Step 6 says shape into balls, place close in a pan and keep to prove for 45 minutes in a warm place. Step 7 says preheat oven to 220 degrees C and shows a pic of how bread looks like after 45 minutes. Is step 7 showing the pic after the bread has been left to prove as mentioned in step 6?

    1. Hi Valerie
      Yes step 7 shows how they look after 45 mins …
      Later you bake them

  69. Hi Xanti,

    Should we use salted or unsalted butter ? If i use salted butter should i skip the additional salt.

    1. Hi Andrea
      Yes you can skip salt if using salted butter

  70. Hi Xanti
    Could you please guide me on how to knead the flour with a Kitchenaid. I think I tend to over knead What would be the proper time to knead the flour and at what speed?>

    1. Hi lancy
      Kitchen aid always / mostly says speed 2 for kneading dough …
      Knead till your get a nice soft dough … knead for about 12-15 mins on kitchen aid

  71. Hi Xanti. These look great. Have never worked with yeast before, can I use instant dry yeast? And I have to just mix it straight into the flour right ?

    1. Hi Shivani
      I have used instant dry yeast in my recipe As well , yes follow same procedure as the recipe

  72. I always wanted to bake my own bread. Thanks for the recipe but I don’t have an open. How do I bake my beard innthe microwave?

    1. Hi Magdalene
      Your oven has the bake option ? Or is this a regular microwave only ? Then it’s not possible to bake in microwave

  73. How long do you preheat the oven

    1. Hi Anna
      When I set my baking temperature (day 425 deg F ) on my oven , it beeps when it reaches that temp (425 deg F )… thats when the oven is ready. If you don’t have this setting in your oven , then set desired temp and wait for about 15 mins before you bake

  74. Hi Xanti ,how much does 1/2 stick butter weigh in grams?when you say 4Tbs it’s just soft butter yeah?

    1. Hi Roshan
      1/2 stick butter (4 tbsp ) is about 55 grams.

      1. Thank you Xanti.

  75. Can any of these steps be done the previous night as prep so we can have hot freshly baked pao for breakfast? Asking as I want to make it, but don’t see myself waking up at 5am to start! Thanks so much.

    1. Hi Ruby
      You can make the dough , allow it to proof the first time … knock the air down .
      Cover the bowl with cling film ,
      Refrigerate it .
      Next morning , shape the dough into balls , allow it to proof / rise and then bake.

      1. Awesome, this helps. Thanks so much. Will let you kno how it goes 🙂

  76. Hi what would be da quantity of ingredients to make 6 bread.

    1. Half of the recipe will give you about 7 Pao

  77. A perfect recipe. Tried to tweak it a bit by using half measure of whole wheat flour. Am a fiest time baker and the first attempt was a total failure. More like hard biscuits. But i followed all your instructions to the T in my second attempt and am very happy with the result though the balls were not as smooth as they should have been and also they didn’t brown as much on the top in 10 mins. . Am going to try again tomorrow and again till I get it perfect . Thanks so much for the recipe.

    1. Hi ankita
      To get a brown color on top
      After 10 mins baking
      Turn the TOP heat ON of the oven (keep a watch not to burn the top of the breads ).
      Once you get a nice brown color , remove them out of oven

      1. Thanks for the tips

        1. Your most welcome.

  78. Hi Xanti,
    Can I use self raising flour instead?

    Thanks

    1. Hi marita
      Use flour and yeast
      Not self rising flour

      1. Thank you so much. Vl surely try it. All your recipes are easy and simple to make.

        1. Thanks marita

  79. Tried making pao today it was so delicious. Thank you so much for your yummylicious recipe. I had tried many of your recipes and they are awesome😘Stay safe

    1. Thanks marita for trying my recipes and for your feedback 😊glad that you tried out Pao

  80. Hi Xanti…
    Can I Use the Yeast available at the Local Goan Bakery? If Yes…How Do I go About?

    1. Hi fable
      I guess your talking about the fresh yeast.
      If yes ,’sorry I cannot guide you on fresh yeast as I have never worked with fresh yeast for baking my breads.’

  81. Hi xanti
    Does it make a difference if I use a convection oven versus a regular oven to make the pao? Would the temperature or time change?
    Thanks

    1. Hi pearl
      Use your BAKE option that you use for baking cakes etc.
      whatever temp that has been mentioned in my recipe , use it and since all ovens are different , you will have to check on the Pao after 10 mins , as my recipe calls for 10 mins baking

  82. Those Pao’s look delicious!
    Quick question: Can you please let me know what can I use if I dont have access to either Dry or Active yeast? I have nutrional yeast but not sure if I can use it for baking bread.

    1. Hi Anu
      I had no idea on nutritional yeast as I had never come across it in my cooking.
      I just googled and looks like you cannot use that yeast for baking breads.
      You could read more on it on the Internet.

  83. Dear Xanti,
    May I please check if we can totally skip the sugar?? My husband does not like that sweetish tinge in the bread. Will affect the rise of the fluffiness of the bread? Or it will just be a change of taste??

    I have NEVER attempted bread in my entire life, but this recipe seems real easy. So wanted to give it a shot.

    1. Hi neha
      Sugar is added to activate the yeast.
      Probably add about 1 tsp then.
      This recipe does not give you sweet bread nor
      Do you get any sweet taste.

  84. How long should the dough be kneaded? If I am not using a mixer and kneading by hand?

    1. Hi Rita
      The dough should be soft after kneaded (by hand should take about 15 minutes -20 mins )

  85. Tried my hands on Katre Pao according to your recipe and I must say it turned out to be the best..Thanks to your wonderful receipes..

    1. Lovely ! Thanks Sophia for your feedback… happy to know they came out good 😊

  86. Hi I tried this recipe of urs. N it’s was very delicious. I tried all d steps properly. As this was d first time I baked some thing. It was little bit confusing. I kept the tray on d middle shelf n becoz of dat I think I didn’t get the colour on d bread. So I kept it on the top shelf n I got d colour on d bread. Is it right wat I did or should I keep it on d middle shelf only. Pls help

    1. Hi Difa
      Thanks for giving this Pao recipe a try …
      Well , bake on middle rack .
      Once baked , turn the TOP heat ON and then bake it for few seconds for color (make sure to keep a continuous watch while TOP heat is ON as it can burn the tops of the breads immediately )

  87. What substitute I can use for yeast, as it’s not available in nearby shops

    1. Hi sonal
      You will have to make your own yeast at home (the sour dough starter )
      It’s a long procedure (you will have to see videos / instructions for It in the Internet )
      Once you make the sourdough starter , it can be used to make breads instEad of yeast

      1. Hi Xanti,
        Have you tried this recipe or Poi with a sourdough starter? If so, how to substitute it for the yeast?
        Thanks

        1. Hi Stephen
          No I have not tried making the sour dough starter …
          Was planning to but didn’t make it yet

  88. Thank you very much Xanti for the recipe with detailed instructions! i finally made some pao. I was on the verge of giving up…

    1. Hi rossane
      Baking Breads is all about patience and practice … keep practicing and you will do well 😊

      1. Thank you so much Xanti. The instructions were so easy to follow.

        1. Thnaks rosanne for your feedback

        2. Thanks rosanne

  89. Thanks Xanti for your recipe. Tried it out today following your detailed instructions. The outcome was super soft and very tasty bread. Gonna try your other bread recipes too like chourico pao and poee.

    1. Thanks for sharing your feedback 😊happy to know the Pao turned out good

  90. Hi Xanti
    Thank you for the simple recipes. Tried out your Pao and it turned out simply delicious.
    Will be trying out your Katre Pao today. Question! Can I use ordinary chapatti flour instead of maida for baking breads?

    1. Pleas don’t use Chapati flour for breads

  91. Hi xanti.. Thank you for the lovely recipe.. Everything in the pao making process was fine but when I took them out of the oven.. They were quite flat.. Any reason why??

    1. Hi Karen
      The rise that you see in second proof would be almost equal or slightly more for final bake .
      I have no idea why they got flat if everything worked fine in the process …

  92. Hi Xanti, i just tried your recipe for the first time. However, it is taking time for the dough to rise as we are in winter. Is it possible to keep it overnight.

    1. Slightly warm the oven (not too hot just create a warm environment for the dough ) turn the oven OFF.
      Leave the dough in a vessel covered inside the oven for 1 hour or until doubled in size (1 hour should work )

      1. Thank you Xanti. I finally got the dough to rise. The pao turned out quite well and tasty. A simple recipe to follow. Thank you.

        1. Your welcome Bradley

  93. Hi Xanti – thanks so much for posting this detailed process. The only hiccup that I have (even when baking pao before) is that when brushing on the egg before baking, the dough simply deflates no matter how careful and he note I am with the basting brush – and the paos come out flat. Do you baste it right before popping in the oven, or do you baste it half way through the second rise and then let it rise to its fullest before baking?

    1. As mentioned in the recipe ,
      I apply the egg wash after the second rise (after 45 mins ) just before popping it in the oven.
      Or just bake them without egg wash
      Last one min of baking
      Remove them out brush butter or egg on top and bake for next 1 min or so till nice color on top

  94. How to make yeast at home

    1. I have not tried … google and check for sour dough starter.

  95. Hi Xanti,

    I have tried making both poee and pao, but failed miserably.

    I tried my second attempt of making pao. It just doesn’t rise. Have been using the correct measurements, still my dough is salty and after few hours turns sour.

    I used instant dry yeast. The finer version, added it directly to the flour.

    Can u please tell me where am I going wrong

  96. In case I am using half the quantity of maida, should I change the quantity of yeast too. Please let me know. Thanks.

    1. Yes

  97. Hi Xanti,
    As mentioned before I have tried making pão n ur recipe is simply wow…. If I want to make it in a loaf tin.How long I need to keep in the oven for cooking please.

    Many thanks,
    Stay safe.
    Marita

    1. Hi Marita
      Are you trying to shape them like Pao in loaf tin or trying to make slice bread?

      1. Hi Xanti, I’d like the info for sliced bread from a loaf tin bake. Thanks !

        1. Hi letty
          I have not tried baking slice breads so cannot guide you on this

  98. I tried this last night! Its cold where I am currently so I had to let it rise for three hours for it to double. I halved the recipe and ended up with a 600g dough. The ten minute baking time didnt work so I baked it for 20min. Even though I mucked around with your recipe this came out perfectly, the smell of the bread brought up childhood memories. Your tips and method are VERY thorough! Thank you! That 30min covering it to rest did wonders!
    I have tried several of your recipes now and none failed. I look forward to trying more and I keep recommending your website to others.

    1. Thanks Danika for your lovely feedback 😊
      Thanks for trying out my recipes , glad that your enjoy them .

  99. Thank Xanti.. Trying this today 🤞.. I’m only confused should I be using milk or water to knead the dough?

    1. Hi hyacinth
      Recipe calls for milk.
      But in recipe notes below of the recipe page (if you have read it )
      I have mentioned that water too works well .

  100. Hi Xanti,
    Your recipes are always awesome. .They have made me masterchef of the house..
    I had a small doubt about greesing the tray. *can you tell me how and with what should I greese the tray

    1. Hi ignatius
      Thanks for your feedback…
      Well for Pao , you may just dust some flour on baking tray / pan … or Apply some butter / oil and dust some flour over it .

  101. Hi Shanti..
    My bread don’t rise when I made the dough in the shape and put it in the tray.. How long should it be kept for rising before baking? In both my attempts the bread became flat.. Where am I going wrong? I use instant yeast the first rising is good.

    1. Hi pascoal
      After you shape the bread , leave for 45 minutes (they should rise up )and immediately after 45 minutes bake them

  102. I love your recipes Xanti..
    You are so generous in sharing them.
    God bless.

    1. Thanks for the appreciation Lorraine

  103. Hi Xanti your recipes are so easy and turn out so perfect. I want to try goan PAi today. Just wanted to know Incase I use half quantity of Maida than should make all rest ingredients also half,?

    1. Hi Judy
      Yes all ingredients are to be halved

  104. The receipe is great….perfect….now i bake bread twice a week….only require reason to bake bread…thank you for your receipe

    1. Thanks Helena for your feedback 😊

  105. Loved all your recipes.. I made bread today and it turned out amazing..

    1. Thanks Liz for your feedback 😊

  106. Hi Xanti, can i stuff goa sausage mix n the small round dough kept for rising before baking?

    Thanks for your feedback.

    1. Hi ivette
      Follow the recipe
      First rose of dough …
      Stuff mix in buns and second rise .
      Bake .

  107. How do I store baked bread and how do I get it to be fresh again to serve. Thanks

    1. Store in air tight container . Next day or so microwave for few seconds till it’s soft

  108. Hi Canto! Heard a lot about your recipes. Am going to try the goan pao today. Must it be kneaded for a long time? Can I bake it in the microwave and for how long to bake?

    1. Hi medha
      You cannot bake in microwave… if it has the BAKE option yes you can … kneading by hands about 15-20 mins … of your kneading by mixer then about 10 mins .

  109. Hi Xanti,

    Thank you for the recipe. I tried your recipe today and Btw it was the 2nd attempt at making pao. Your recipe is well explained.
    Need a little help in knowing where I went wrong. My lab have come out well taste wise.
    The only issue is that the tops didn’t get browned like how it’s in the pics. The bottoms were brown. My oven is big 52 litres is it because of that also I didn’t use a deep tray I used a normal tray.

    1. Hi jonita
      Once the Pao are baked , you can turn ON the TOP heat and allow them to brown on the top (keep a watch as they brown very quickly )

  110. Just tried this today….was a bit worried as its the first time I’m baking bread but it turned out fab and we all loved it. Thank you for the easy to follow recipe and the detailed instructions!!! Will be a family favorite from now on.

    1. Thanks for sharing your feedback Rebecca 😊

  111. I tried this recipe and the pao were just like the early morning poder delivered pao. Thanks for the recipe.

    1. Thanks Darsh for trying the Pao recipe and for sharing your feedback 😊

  112. Hi Xanti,. I want to try the pao recipe.. Can I use convection mode at 220 C

    1. Hi sheetal
      Yes

  113. Hi Xanti, your Pao recipe is the best and is my go to recipe. I’ve made it countless times now. I have one question though, if I want to double the recipe, do I double the quantity for yeast too?? I hope it’s not a silly question 🙈🙈 lol

    1. Hi Roma
      Yes
      Double all the ingredients
      I do 2 batches in one go couple of times

  114. HI, Thanks for this,. I am going to try your recipe tomorrow. I plan to use bread flour instead of AP flour. I plan to use water and garlic EVOO instead of milk and butter. Will also use a stand mixer. I usually have it at Setting 3 but the time varies. Hope it all works out tomorrow.
    Thanks
    Bridgette .

    1. Let me know how it turned out

  115. Thank you for the Pao recipe – and have been experimenting with a Goa sausage spice mix and make pork mince with peas and stuff the pao. They are very tasty and a friend brought up in Goa but now residing in England has given her approval for the authentic taste.

    1. Glad you liked it.

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