Methi Ajwain Fougasse
Ingredients
for the dough
- 7 g easy blend yeast one sachet
- 500 g strong bread flour + 2 tbsp for dusting
- 2 teaspoon sea salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 100 ml boiling water
- 300 ml cold water
- 2 tablespoon semolina for dusting
Fenugreek Mix
- 100 g fresh fenugreek leaves finely chopped
- ½ teaspoon chilli ginger paste
- ½ teaspoon carom seeds
- 1 teaspoon oil
- Pinch coarse sea salt
Instructions
Fougasse Dough
- In a big bowl place flour, easy blend yeast, sugar and salt.
- Mix everything with wooden spatula.
- Now mix 100 ml boiling and cold water, it should feel perfectly hand hot.
- Add oil in water.
- Make a well in the centre of the flour and pour oily water all at once.
- Quickly using a wooden spatula mix everything to make a soft and sticky dough.
- On a clean surface sprinkle flour and tip the soft and sticky dough.
- Knead the dough by stretching it away from you then folding it half towards you and pushing it away with the heel of your hands. ( do it about 18-20 times )
- Once dough is smooth and silky, put it in a well oiled mixing bowl and cover it with clean kitchen towel and leave it for about one hour. ( No need to put in a warm place )
Fenugreek Mix
- Mean while make fenugreek mix by heating oil in a pan.
- Add carom seeds, chilli ginger paste .
- Fry just few seconds and add methi leaves.
- Keep heat high, and let the methi cook for 2-3 minutes.
- Methi mixture should be totally dry.
- Let it cool.
- Once dough is risen and ready ( the dough is ready when it springs back when you press the dough with your finger. )
- Mix semolina and dry flour to sprinkle on the surface.
- Now sprinkle semolina and flour mix on the clean worktop , tip the risen dough on it and lightly need in the fenugreek mix.
- Pre heat oven to gas mark 7-8 ( high )
- Keep baking tray ready dusting with semolina.
- Cut the dough in 3-4 equal pieces.
- Put the dough piece on dusted baking tray and use your hands to make each piece into triangle or rectangle shape.
- Now create a hole in the dough by using sharp knife, make 3-4 diagonal cuts.
- Carefully stretch the dough so holes open up more.
- Sprinkle some sea salt.
- Bake in the pre heated oven for 10-12 minutes.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
I can’t believe it, why on earth I never baked Fougasse until few months back when by chance I switched on channels and watched Paul Hollywood’s baking programme which was broadcasting on BBC2, I think it was repeated programme. He was showing how to make Sour dough starter and few baking recipes using sour dough. OMG, how easy that was, oh yes, whatever he makes look so easy. I always thought that breads like fougasse, difficult to make, but when I saw Paul making it, I could not have been more wrong.
I left everything, once he started making Olive Sour dough Fougasse, there and then I decided that next morning my oven had to do work for me. While he was adding olives and oregano into dough, many things were dancing in my head. Although I was watching TV, my eyes were scanning my refrigerator to find some Desi ( Indian ) stuff..and I found something which I can never get tired of..It was Fresh Fenugreek Leaves ! Well, you all know me right ? I always want to create a recipe where one ingredient always travels from far east and meets the west 🙂 well that’s what really I am !
And next afternoon I met one of the most aromatic, rustic and bursting with flavours bread I’d ever encountered. I was so pleased with the results, fresh fenugreek leaves and carom seeds both flavours suited so well and aroma of baking fenugreek leaves was just simply divine, you can’t ignore the wonderful baking aromas wafting from the kitchen ! so simple to make and yet so impressive looking, crunchy on the outside and soft inside.
I would definitely say that this recipe is much easier to bake than to actually to pronounce it !!
Although Paul’s recipe of Olive Fougasse inspired me to bake Fougaasse, actually I did not follow his recipe as his recipe was using sour dough starter which I did not have that time, but followed his tip to use semolina for dusting.
Fougasse, is a great traditional and popular French bread. It is crusty, and can be flavoured with many ingredients. It is flat and often shaped like a leaf with holes running through the surface.( I am not sure that mine did 🙂 ! And definitely this bread is best torn rather than slice, just pass around the table and each person will tear off the desire quantity. Generally Fougasse share along with balsamic vinegar and olive oil, but I prepared flavoured oil with mixed herbs, spices and garlic.
You will need :- For the dough
One 7 g sachet of easy – blend yeast or 15 g fresh yeast
500 g strong bread flour + 2 tbsp for dusting
2 tsp. salt
1 tsp. sugar
1 tbsp. olive oil
100 ml boiling water
300 ml cold water
Semolina for dusting
1 cup finely chopped fresh methi leaves ( do not use dried fenugreek leaves )
1/2 tsp. chilli ginger paste
1/4 tsp. ajwain ( carom seeds )
Coarse sea salt
1/2 tsp. oil
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
Methi Ajwain Fougasse
Ingredients
for the dough
- 7 g easy blend yeast one sachet
- 500 g strong bread flour + 2 tbsp for dusting
- 2 teaspoon sea salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 100 ml boiling water
- 300 ml cold water
- 2 tablespoon semolina for dusting
Fenugreek Mix
- 100 g fresh fenugreek leaves finely chopped
- ½ teaspoon chilli ginger paste
- ½ teaspoon carom seeds
- 1 teaspoon oil
- Pinch coarse sea salt
Instructions
Fougasse Dough
- In a big bowl place flour, easy blend yeast, sugar and salt.
- Mix everything with wooden spatula.
- Now mix 100 ml boiling and cold water, it should feel perfectly hand hot.
- Add oil in water.
- Make a well in the centre of the flour and pour oily water all at once.
- Quickly using a wooden spatula mix everything to make a soft and sticky dough.
- On a clean surface sprinkle flour and tip the soft and sticky dough.
- Knead the dough by stretching it away from you then folding it half towards you and pushing it away with the heel of your hands. ( do it about 18-20 times )
- Once dough is smooth and silky, put it in a well oiled mixing bowl and cover it with clean kitchen towel and leave it for about one hour. ( No need to put in a warm place )
Fenugreek Mix
- Mean while make fenugreek mix by heating oil in a pan.
- Add carom seeds, chilli ginger paste .
- Fry just few seconds and add methi leaves.
- Keep heat high, and let the methi cook for 2-3 minutes.
- Methi mixture should be totally dry.
- Let it cool.
- Once dough is risen and ready ( the dough is ready when it springs back when you press the dough with your finger. )
- Mix semolina and dry flour to sprinkle on the surface.
- Now sprinkle semolina and flour mix on the clean worktop , tip the risen dough on it and lightly need in the fenugreek mix.
- Pre heat oven to gas mark 7-8 ( high )
- Keep baking tray ready dusting with semolina.
- Cut the dough in 3-4 equal pieces.
- Put the dough piece on dusted baking tray and use your hands to make each piece into triangle or rectangle shape.
- Now create a hole in the dough by using sharp knife, make 3-4 diagonal cuts.
- Carefully stretch the dough so holes open up more.
- Sprinkle some sea salt.
- Bake in the pre heated oven for 10-12 minutes.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This rich and aromatic Doodh Pak is a Gujarati style rice pudding, made with basic ingredients such as rice, milk, and sugar. It is the quintessential Gujarati dessert made in almost every Gujarati household and is enjoyed with Poori /Puri.
This doodh pak recipe is flavoured with cardamom, nutmeg, and nuts and is a delectable dessert to be enjoyed with or at the end of an Indian meal.
Dudh Pak is mostly prepared during the festive season in Gujarati households. It can be prepared during Diwali but most commonly during Sheetla Satam (Sitla Satam).
This delicious and sinful Gujarati dessert is best served with Puri or Bhajiya (pakora)
See these other incredible Indian Milk Desserts/Sweets
Many of you asked us about the this recipe, A few asked me is it kheer? No, it’s not! How? Kheer and Doodh Paak look similar. The ingredients are the same, but the method and final consistency is a little different.
Difference Between Kheer And Doodh Pak
Kheer is very creamy and thick.
In kheer recipe ratio of milk and rice is e.g. 1-litre milk and 1/4 cup rice
For the method of making kheer, as soon as the milk starts boiling, we add rice and cook until everything until rice is almost mushy.
In kheer recipe, saffron strands can be added.
It is important to note that in doodh pak made in Gujarat is ONLY white in colour. Do not add saffron or other colourings as it will not remain white.
What is Doodh Pak?
Doodh Paak translates ‘Cooked Milk’.
In Doodh Paak recipe, it is very important that you boil milk first and milk should be concentrated and approximately 60% of the water content has to be evaporated and it should look like cream colour evaporated milk but should not become Rabdi or basundi.
Ratio of milk and rice should be 1 litre milk and 1 tablespoon rice.
In doodh pak, rice is only added after the milk is cooked properly.
Do not add saffron.
It should only be garnished with almonds and pistachio nuts.
Doodh Paak is creamy but not thick but can almost be drunk.
Doodh Pak Recipe Ingredients
Whole milk or full fat milk
Sugar
Rice – I used basmati rice
Ghee
Cardamom
Nutmeg
Nuts – I used pistachio and almond slivers. You can optionally add charoli
Can I make Vegan Doodh Paak?
Yes, you can. Use coconut, oat or rice milk. Note that the flavour will change slightly
Can I use sweetened condensed milk to make Doodh Paak?
Traditional Doodh Paak recipe is made without condensed milk, but can be used in making Rice Kheer.
Top Tips for the best Doodh Paak recipe
To make Doodh Paak always use whole milk or full cream milk, it will be creamier and rich.
Always , use heavy base pan or kadai to make doodh paak, and continually keep stirring to get the best results .
Never leave milk-based recipes unattended, there will be a chance of milk getting burnt or sticking to the bottom of the pan.
Once Doodh Paak is made, cover the pan with a muslin cloth. This will prevent a milk skin forming on the top.
How to make Doodh Pak
In a small bowl, add soaked rice and ghee, mix and set aside.
Add a splash of water to the pan before adding the milk – this helps reduce the chance of milk burning
Add the milk and simmer on a low flame. Remember to stir continuously to avoid the milk sticking to the bottom of the pan.
Allow the milk to cook until it becomes thicker then add the rice and ghee.
Keep cooking the milk on low medium heat until the rice is fully cooked and tender and the milk thickens.
Add in the sugar and stir well. Once the sugar has dissolved, remove from the heat. Add the spices and nuts.
Serve at room temperature or chilled.
Storage
Keep doodh pak stored in the refrigerator where it will remain fresh for up to 2-3 days.
You can also freeze doodh pak – place in a freezer safe container and freeze for up to 1 month. Allow to thaw at room temperature.
Other Gujarati Sweets
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Doodh Pak
Equipment
- Thick bottom/base pan or kadai
- Big spoon
Ingredients
- 2 litre whole milk
- 2 tbsp. basmati rice washed and soaked for 10 minutes
- 1 tbsp. ghee
- 200 g sugar
- ¼ tsp. cardamom powder
- ¼ teaspoon nutmeg powder
- 1 tablespoon almonds chopped
- rose petals optional
Instructions
- Mix ghee into soaked rice and leave it aside.
- Take a heavy bottom pan, wash it with cold water.
- Add a couple of tablespoons of water.
- Pour milk in the pan and bring it to boil, keep the heat on medium.
- Continuously keep stirring the milk, keep an eye the milk, it should not stick to the bottom of the pan or do not allow to boil over or spill out, otherwise, the smell of burnt milk will spoil your entire dish.
- Keep stirring slowly milk for 30-40 minutes.
- Now add rice and continuous cook the mixture.
- When you see milk is getting creamier and reduced to almost half, add sugar per your taste.,
- Keep mixing and cook on a medium flame for another 10-12 minutes until sugar dissolves properly.
- Add cardamom and nutmeg powder.
- Sprinkle slivered almonds and Pistachio.
- Serve hot or chilled.
- Best served with Poori or Puri.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
