In a bowl, combine all-purpose flour, wheat flour, active dry yeast, sugar, and salt. Mix well.

Slowly add lukewarm water and knead into a smooth dough.

Apply oil on top of the dough.

Let the dough rest in a warm place for 2 hours, or until it doubles in size.

Knead the dough again briefly.

Divide the dough into 12 equal portions.

Sprinkle wheat bran on a baking sheet.

Place the dough portions on the baking sheet with wheat bran. Let it rest for 1 hour.

Flatten each portion slightly with your hand.

Preheat the oven to 220°C (425°F) for 10 minutes.

Place the baking sheet with the flattened dough in the preheated oven.

Bake for 6-8 minutes, or until the poee are lightly golden brown.

Do not overbake, as the poee will become hard.

Serve warm with Goan Style Mushroom Shagotti or Aloo Vindaloo.