To activate the yeast: Stir the jaggery/coconut palm sugar in 75 ml Himalayan lukewarm water and sprinkle the yeast in it.
Mix and leave aside for 10 to 12 minutes. When the yeast gets active, the mixture will turn frothy.
Mix all the other ingredients in a different bowl.
Add the remaining water bit by bit till all is used.
Knead the dough well. When the dough is ready, it will be slightly sticky and soft.
Cover and keep aside for about 2 hours at room temperature (or until doubled in size).
After 2 hours, gently deflate the dough.
Divide the dough into 6-7 portions and form balls.
Use wheat bran to dust rolling surface.
Dip each dough ball in the wheat bran and roll into approximately 4–5-inch sized discs.
Cover and keep aside for 30 minutes.
Preheat the oven to 245–250-degree C.
Bake for 6-7 minutes.
If the top is not well browned, you can turn on TOP heat for 1 min. Ensure the top doesn’t get burned. You will get nice soft pois with hollows inside. That's how to make poi.