Fouée de Touraine/French Style Pita Bread | How to make Fouée de Touraine/French Style Pita Bread

By Priya Suresh  |  19th Dec 2015  |  
5 from 1 review Rate It!
  • Fouée de Touraine/French Style Pita Bread, How to make Fouée de Touraine/French Style Pita Bread
Fouée de Touraine/French Style Pita Breadby Priya Suresh
  • Prep Time

    3

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

44

1





About Fouée de Touraine/French Style Pita Bread Recipe

Fouée d Touraine,this bread is literally known as French style pita bread, actually this bread is often baked in huge quantities in traditional oven as much as like pizzas. They are very easy to make at home with simple ingredients. This Fouée is traditionally served with goat cheese, with white beans and pork rillettes. But still this pita style bread can be eaten with salted butter,jam or with any other spreads too

Fouée de Touraine/French Style Pita Bread

Ingredients to make Fouée de Touraine/French Style Pita Bread

  • 4cups Bread flour
  • 2tsp Instant yeast
  • salt
  • 2cups Luke warm water

How to make Fouée de Touraine/French Style Pita Bread

  1. Take the flour, salt, instant yeast in a bowl. Add in the water slowly and knead everything as a soft and pliable dough.
  2. Grease a bowl, drop the dough in it, wrap it and arrange in a warm place for 2 hours. Punch the dough and divide the dough into 12 medium sized balls.
  3. Roll the dough as round medium sized disc,continue the same process with the remaining dough. Cover the rolled disc with a towel and let them sit for 45minutes.
  4. Preheat the oven to 250F for 15 minutes with the baking tray in it. Drop the fouées to the hot baking tray and bake for 8-10minutes, remove it and bake the remaining fouées.
  5. Take care not to burn the fouée, handle carefully the hot baking tray while arranging the fouée. Enjoy this flat bread with your favourite butter or spread.

Reviews for Fouée de Touraine/French Style Pita Bread (1)

Bhairavi Pandit2 years ago

is bread flour the same as all purpose flour or refined flour?
Reply

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