Fouée

Fouée, also called fouace, is an airy bread from western France, made in Touraine and Anjou in the Loire Valley and in Poitou and Charente. It looks somewhat like a pita or a steamed bao bun, and it is split open and served with pork rillettes, salted butter and mogettes, the white beans of the region. It should not be confused with the other French specialty named fouace or fouasse, from the south of France in Rouergue, Aveyron and Haute-Auvergne, which is a traditional brioche with a light-yellow crumb and fine crust, often strewn with sugar grains, made from wheat flour, sourdough, butter, eggs, milk, sugar, orange flower water and salt, shaped like a crown or bun and eaten at breakfast, as an aperitif or as dessert.