How Georgian shoti bread is baked. Watching the work of mtskhobeli or how tonis puri (bread in the tone oven) is baked in Georgia Step-by-step preparation of cheese shotis puri

Step-by-step preparation classic shotis puri:

1. First you need to dissolve the dry yeast in water. It must be warm. Then add flour and salt. Knead the dough by hand, kneading for at least 10-15 minutes. The dough will be quite thick.
2. Sprinkle a deep bowl with flour and transfer the dough into it. Cover cling film and leave for 2 hours. During this time, the dough should rise and increase in size.
3. After the time has passed, break the dough into 3 parts. Roll each of them into balls. Sprinkle the work surface with flour and place the resulting balls there. Leave them for another 10 minutes.
4. Next, you need to form a shoti from each part. In its shape it resembles a canoe or kayak. Pull out the edges of the cake. Make a small hole in the middle.
5. Preheat the tandoor to 250-300 degrees. Bake the cakes in it for 10-15 minutes. Serve while still hot, it’s much tastier.

If you add a little cheese to shotis puri, the bread will turn out even more aromatic and tender. The main secret of this baking is that you need to add cheese twice. Directly into the dough itself and sprinkle on top when the cake is almost ready. In this case you can use hard cheese any kind. Shotis puri flatbread already has its own special taste, and the cheese melting in your mouth will give it a unique twist. It would be very helpful to add some Provençal herbs to Georgian shotis puri with cheese.

Ingredients:

• Wheat flour - 300 g
• Water - 250 ml
• Yeast (dry) - 1/2 tsp.
• Salt - 1 tsp.
• Hard cheese - 200 g
• Provençal herbs - to taste
• Egg - 1 pc.

Step-by-step preparation of cheese shotis puri:

1. Dissolve dry yeast in warm water. Next, add sifted wheat flour and salt. After this you need to knead the dough. You need to knead it by hand. Place the dough into a deep bowl, in which you must first sprinkle the bottom with flour. Leave to rise for 1.5 hours.
2. Grate the cheese onto coarse grater. After the time has passed, 2/3 of the cheese and provencal herbs add to the dough and continue kneading it for another 5-7 minutes.
3. From the resulting dough we form shotis puri, which in its shape resembles a long canoe. We make a small hole in the center of the cake so that the dough does not rise too much and the cake does not look like a big ball. Whisk chicken egg and coat the cake completely with it. Cover the baking sheet with parchment. Sprinkle with flour and lay out the flatbread.
4. Preheat the oven to maximum. This is approximately 230-250 degrees. Bake for 25-30 minutes.
5. 5-7 minutes before readiness, remove from the oven, sprinkle with the remaining cheese. Place the baking sheet with the cake back. Turn off the oven and leave the shots there for another 5 minutes. Serve hot.

Your shoti will turn out no less tasty and even more satisfying if you add pieces of bacon to it. To prepare such bread, it is better to use bread that has already been cut into thin slices. It is better to use thinly sliced ​​bacon to give the bread a light smoky note without overpowering the bread's flavor.

Ingredients:

• Wheat flour - 400 g
• Yeast - 1/2 tsp.
• Water - 300 ml
• Salt - 1 tsp.
• Bacon - 10 slices
• Egg - 1 pc.

Step-by-step preparation of shotis puri with bacon:

1. First you need to dilute the yeast. For this we use warm water. Add sifted wheat flour and salt. Mix the dough. It must be kneaded by hand. Sprinkle a deep bowl with flour and transfer the dough there. Cover with cling film and leave in a warm place for 2 hours. During this time the dough will rise a little.
2. It is better to use bacon that has already been sliced. If this is not the case, cut it yourself. The pieces should be as thin and small as possible. Cut the slices into small pieces too. When the dough is ready, add the bacon pieces and continue kneading for another 5 minutes.
3. Sprinkle your work surface with flour. Transfer the dough onto it. Then divide it into 3 parts and form shots that look like thin kayak boats. Make a small hole in the middle.
4. Beat the egg in a bowl and brush the scones with a pastry brush.
5. Bake in the oven for 25-30 minutes. In this case, the oven must be preheated to maximum temperature.

Important to know! 5 minutes before readiness, you can put bacon cubes and herbs inside the tortilla.

This recipe differs from others in that it takes a minimum of time to prepare. Thanks to additional ingredients, the shoti becomes even more aromatic and soft. Due to the fact that, in addition to the main ingredients, additional ingredients are added to the dough, such a flatbread will remain soft and airy longer. It is best served with hot main courses.

Ingredients:

• Yeast (dry) - 20 g
• Water - 100 ml
• Milk - 100 ml
• Onion - to taste
• Sunflower oil - 75 g
• Salt - 1/2 tsp.
• Wheat flour - 500 g

Step-by-step preparation of shotis puri with seasoning:

1. First you need to make a dough. To do this, mix yeast and 5 tablespoons of flour. Fill everything with water. It is important that it is warm. And leave the dough for 25 minutes.
2. Meanwhile, finely chop the onion and add oil. It must first be removed from the refrigerator; it must be soft. Salt and pour a glass of milk over everything. The milk needs to be warmed up a little beforehand.
3. Mix well and combine with the dough. Then gradually add flour. Knead the dough by hand. It should be quite elastic.
4. Sprinkle the work surface with flour. We spread the dough and divide it into 4 parts. From each we form shotis puri. Line a baking sheet with parchment and sprinkle it with flour. We lay out our flatbreads in the shape of boats.
5. Bake for 20 minutes, according to the shotis puri recipe, in a well-heated oven. 5 minutes before cooking, open the oven door slightly. This way your bread will have a crispy crust.

To prepare shotis puri, it is not necessary to use yeast. They can be replaced with natural sourdough, which can also be prepared at home. This will take quite a lot of time; it will ferment for about a week. If you didn’t have time to prepare it in advance, you can buy it ready-made.

As you know, yeast is added to bread to make the dough rise faster. Yeast-free shotis puri is healthier. Thanks to natural leaven, which is added instead of yeast, lactic acid bacteria are produced. This bread retains the maximum amount of nutrients.

Ingredients:

• Wheat flour - 400 g
• Salt - 1/2 tsp.
• Sugar - 1/4 tsp.
• Vegetable oil - 2 tbsp.
• Natural sourdough - 150 g
• Water - 200 ml

Step-by-step preparation of yeast-free shotis puri bread:

1. Pour flour into a deep bowl. Add salt, sugar and vegetable oil. Fill with warm water. Mix well and let cool slightly. After cooling, add natural yogurt and knead the dough. It shouldn't turn out very thick.
2. Sprinkle the work surface with flour and lay out the dough. Divide it into 3 parts and leave for 10-15 minutes. Then from each one form a shoti, which in its shape resembles kayak boats.
3. Cover a baking sheet with parchment. Sprinkle it with flour and place the shotis puri. Bake in a well-heated oven to maximum for 20-25 minutes.

Shotis puri video recipes

It is still baked in the old folk way - in ovens called “tone”. Bread in Georgian is “puri”, so it turns out “tonis puri”, literally “bread from the oven”.

Tone in Georgia is on almost every street. The smell of freshly baked bread spreads along the street, filling all the nooks and crannies. Few people bring it home whole: it is simply impossible to resist pinch off the fragrant crispy crust along the way, because the most delicious bread- hot, straight from the oven.

Georgian bread weighs about 300-400 grams and costs, depending on the size, from 80 tetri to one lari (about 30 - 40 cents).

Secrets of tonis puri

The tone oven is like a stone well. It is dug into the ground and lined with clay bricks on the inside. The fire burns at the bottom, and the bread bakes on the walls.

Georgian bread baked in tone comes in different shapes - round, oblong, with rounded corners - "dedis puri" (mother's bread), and shoti - diamond-shaped, with elongated ends.

© photo: Sputnik / Anna Yarovikova

The shape of the Georgian shoti with pointed ends is a tribute to tradition, and the hole in the middle of the bread is a necessary technological attribute. Without it, the hot air inside the bread will expand and the whole bread will rise and turn into a big bubble.

Shoti, which consists of flour, water, salt and yeast, is kneaded to a thick dough, then a cake of the required shape is formed, which the baker molds to the walls of an oven heated to 300 degrees. It is at this temperature that the bread will not fall, but will be fried until golden brown. On average, it takes 10-15 minutes to bake crispy, aromatic bread.

In Georgian villages, stoves still operate on wood, but in the city they have long switched to gas burners. Villagers claim that their bread, with a slight aroma of smoke, tastes better than city bread. This is the same difference as with barbecue cooked in the city, on ready-made coals, and in nature, on a live fire.

Ancient traditions

In ancient times, Georgians stored “purisdeda” - soured dough from previous baking - in a special clay pot "kochobi". "Purisdeda" was diluted in warm water and mixed with a small amount flour, kept for a day, after which the well-soured mass was added to the flour and thoroughly mixed with water and salt.

Hops yeast or beer were also used to prepare the dough.

Evgenia Shabaeva

Photo from the series "Peragon" (Georgia)

The dough was kneaded and matured in a special vessel - “warzli”. Then it was cut into pieces - "gunda", laid out on an "oromi" board and covered with a towel. Meanwhile, the walls of the hot stove were sprinkled with salt water - this was called “feeding with salt.” This way the dough was better attached to the vertical wall of the oven, and the surface of the freshly baked golden steaming bread became saltier and tastier.

Traditionally, round bread was baked first, and then, an oblong shotispuri was placed into the already slightly cooled “tone”. After cooling, the bread was stored in wooden grain storage facilities - kidobani.

As a rule, bread was baked once a week; during baking, a small family feast was held with cold wine, fresh cheese, pickles and hot, crusty bread.

Warriors Bread

The “Shoti” shape, a sickle-shaped Georgian bread, was baked in the Kakheti region, the technology, recipe and shape of the bread have been preserved there to this day. The peculiarities of “Shotis puri” are that it is easy to bake and it cools quickly. And for the mountainous regions of Georgia, the shape of the loaf was typical. In the mountains there were special ovens in which Georgian loaves were baked; this tradition was preserved until the 20th century.

Georgian shoti bread is very delicious pastries, usually served straight from the oven. Unusual dish, which came to us from Georgia, is safe, since some recipes do not even contain yeast. Refers to fasting.

Dish information

Shotis is so called due to its oblong shape, reminiscent of a saber. If a person bakes an ordinary flat cake, then it is simply called “dedis puri (mother’s).”

This bread is very common in its homeland - Georgia. Here you can buy it in almost any bakery.

There is usually a small hole in the middle of Georgian puri bread. But this is not just a tribute to tradition, unlike the form. If there is no hole, air will appear inside the bread. It will begin to rise and eventually turn into a large, inflated bubble.

The recipe is quite simple. It does not require any secrets or special skill. It will take 15 minutes to prepare and about 2 hours to bake.

Advice: “A special stone oven will come in handy. An electric one will also work, but only in a traditional form. You need a special press and a dough mixing machine if we are talking about a large number of portions.”

Ingredients for 5 servings

• 400 grams wheat flour 1st grade.
• 300 milliliters of plain water.
• Half a tablespoon of table salt.
• Half a teaspoon of yeast.

For lubrication

• 1 tablespoon salt.
• Half a glass of clean water.

Georgian bread recipe

First you need to slightly heat the water for the test. It is better to use either the purified or drinking version. Add yeast, as well as flour and the required amount of salt.

Knead the resulting dough until it forms an approximately homogeneous mass and leave to rise. The future bread should stand for at least one and a half hours to get soft and delicious dough. At home, it is better to wrap the dough with film and place it in a warm and dark place.

After this, divide the base into several even parts, as seen in the photo, and wrap them again with film. In order for the dough to be baked, it must be left for another 15-20 minutes.

To make bread, which is called Georgian, you need to give the base an oblong shape with sharp edges. It is necessary to make a small depression in the center so that the cake can retain its shape during baking.

Carefully transfer the baked goods to a special press, being careful not to accidentally tear the thin center. Anoint it with a solution of water and salt, which has already stood for a while.

It only takes 8 minutes to prepare the product at home. A sign of readiness is the appearance of a crispy golden crust on the surface. After this, the baked goods will gradually begin to fall off the walls. It is important not to miss this moment so that the cake does not fall on the coals and burn.

You can get a treat out of the fire only with the help of special tools so as not to get burned. For this purpose, special shovels are used in Georgia. You can also use tongs at home.

The dish is ready!

Calorie content

100 grams of Georgian bread contains only 229 kilocalories. Thanks to such a low value, the delicacy is popular among people watching their figure. You can also eat baked goods during Lent.

This same portion contains:

• 7 grams of protein.
• 0.73 - fat.
• 47 - carbohydrates.

The glycemic index is quite low, there are not too many fast carbohydrates. Fat content is reduced. As a result, Georgian bread is not only lean, but also healthy.

The bread is baked in regular oven. A stone oven is not necessary - a simple baking sheet will do. In this case, place several clean, preheated clay bricks in the stove. They need to be disinfected in some way. Later the dough is hung on them.

The press is made by hand. For it take a simple wooden board. Place a sponge, cotton wool or other heat-resistant material on top. After this, the device is covered with dense dark matter.

Advice: “If during the cooking process the base begins to constantly fall off (before a golden crust appears), errors were made during the cooking process. It’s better to remove the cakes and prepare the dough for them again.”

Eat original way submissions. Before the puri hits the table, it must be cut in half while it is still hot. After this, put several sprigs of fresh cilantro and suluguni inside. Wait until the cheese melts a little high temperatures. As delicious drink, capable of shading the shoti, regular tarragon is used.

Another option is to eat flatbreads with kebab. When the meat is ready, you need to remove the juicy pieces from the skewer using bread, as if wrapping it in a delicacy. In this case, the pulp will be well saturated with marinade and juice. The result will be a completely original pastry.

Among all types, shotis puri is special. If “mother’s bread” is usually served at home, then saber-shaped bread is served for the holiday. It is often served with others traditional dishes, including soups.

If the dish has already been prepared, but serve it on the table only after half an hour, place the puri on a baking sheet and cover with a warm towel. This will keep the treat warm for a long time.

How was it cooked in ancient times?

Once upon a time in Georgia they were scrupulous about all products. If there was surplus left over from the previous baking of Georgian bread, it was not thrown away, but left in a temporary place for several days.

Basically, ordinary hop yeast was used for preparation. But since it was not so easy to get them, in ordinary homes they prepared bread with strong homemade beer.

They baked such a delicacy no more than once a week. On this occasion, the whole family gathered at the table. got it best wine, the meat was being prepared. A large number of spices, herbs and other delicacies were used.

This is a delicious pastry that goes well with other dishes. Bread with a crispy crust will appeal to all family members.

Bread in Georgian is “puri”, and the oven is “tone”, so the locals call bread from the oven “tonis puri”. Georgians bake different types bread, each district has its own mini-bakeries. It comes in different shapes: round, oblong, with rounded edges - “dedis puri” (mother’s bread), and “shotis puri” - diamond-shaped, with elongated corners, in the shape of a saber.

What is included in “shoti”?

The recipe for traditional Georgian flatbreads Shotis Puri is very simple. The composition is the same as for regular white bread: flour, water, salt and a little yeast (in authentic recipes, yeast often replaces “biga” or “mature” dough). But despite the simple ingredients, the taste of shoti differs from the usual lavash. The crumb is porous, of regular structure, the crust is crispy and salty.

Of course, baking in home oven will not give the same result as the Georgian Tone stove. Here the temperature is lower and there is no aroma of a fire. But still, at home you can get an approximate version of Georgian bread, although not exactly the same, but still tasty.

What to serve with?

Shotis puri is crispy on top and has a porous crumb, it is very good with barbecue and almost any Georgian dishes: kharcho, satsivi, chanakhi. Goes great with cheeses. It’s a special pleasure to cut the steaming bread, put a piece of suluguni and a couple of sprigs of cilantro inside.

Can be served with barbecue. Place a whole flatbread on a large dish, remove the cooked meat from the skewer on top, and cover with another shoti to keep it warm. Serve like this to the table. As a result, the kebab remains hot, and the bread crumb is soaked in juices from the meat, delicious!

Total cooking time: 3 hours
Cooking time: 10 minutes
Yield: 3 flatbreads

Ingredients

• wheat flour – 400 g
• salt – 1.5 tsp.
• dry yeast – 0.5 tsp.
• warm water – 300 ml

Preparation

Mix the dough. To do this, pour warm water into a deep bowl, dilute dry yeast and salt in it. Don’t be confused by the amount of salt, the dough should turn out quite salty, then the taste of the bread will be pronounced and very pleasant. Next, pour the sifted flour into the bowl. Knead the dough with your hands - it should be thick, but in no case filled with flour (you can add more flour than normal, but do not overdo it, otherwise the bread will be tough). Knead the dough well, stretching and gathering for about 10 minutes. You can entrust the process to a bread machine or do it manually.



Cover the bowl with the dough with a clean towel and leave in a warm place for 2 hours. During this time, the gluten will swell and the dough ball will approximately double in size.



We divide the dough into 3 parts (you can divide it into 2 parts, then the crumb will be higher and fluffier, and then both pieces will lie on the baking sheet at once; but personally, I like it when there is a lot of crust and not enough crumb, so I divide by 3 flatbreads), form into balls and leave for another 15 minutes, covered with a towel.



We form shotis puri - stretch the blanks with our hands to form elongated loaves. Then we stretch it a little wider to form a diamond shape.



Your palm should fit in the center. Place your palm and pull it to the sides, thus forming a rhombus with pointed edges.



We roll it up a little at both ends to make a kind of boat. Lightly flatten the middle with your palm and pinch off a piece of dough in the center. Air will escape through the hole. Without it, the cakes will expand and turn into round buns from the hot air accumulated inside.



Place on a baking sheet sprinkled with flour. I like to bake Georgian bread on a baking sheet turned upside down - this way the sides don’t get in the way (I can fit 2 pieces on the baking sheet at a time). Leave for 20 minutes to proof.



At the time of baking, the oven should already be preheated to the maximum - 240-250 degrees, you can turn on the grill. Place the pieces in a hot oven and bake for 10-15 minutes. If your oven bakes unevenly, then about halfway through open the door, if necessary, unfold the baking sheet and add steam - water from a spray bottle (I sprayed it directly on top of the baking sheet and bread, let the water get on it). The steam will prevent the bread from drying out too much. The bread may become crusty on top, or it may be baked only from the bottom and remain completely white on top, it all depends on the capabilities of your oven.



Take out the finished cakes and cover with a towel. Serve hot or cold. Keep in mind that they dry quickly, like pita bread, so it makes sense to store them in a bag.

Bread in Georgian: “puri”, and oven: “tone”.

Now it’s not difficult to guess that “tonis puri” literally translates as “bread from the oven.” Tone resembles a stone well. It is dug into the ground and lined with clay bricks on the inside. A fire is lit at the bottom of the well.

You need to keep in mind that Georgian peasants bake different types of bread in tone - loaves, “bricks” and “shoti” - the bread that will be discussed in this post. Therefore, the name “tonis puri” is broad. This can be the name of any bread that is baked in tone.

“Shoti” is the same “Georgian bread” that in Russia (and in Georgia in Russian) is sometimes called “lavash”, or “Georgian lavash”. This is a wrong definition. The correct name for such bread is “shoti” or “shotis puri”.

But such traditional Georgian bread baked in tone comes in different shapes - round (which is usually called “Georgian lavash”), rectangular, with rounded corners, called “dedis puri” (mother’s bread),” and the shoti itself is diamond-shaped with elongated ends. In fact, all of this is shotis puri.

As for the word “lavash”, it is of Armenian origin. Armenian lavash is a thin flatbread. It is good for wrapping cheese with herbs or lula kebab with onions.

Armenian lavash and Georgian shoti are good in their own way, but they are completely different types of bread products. As mentioned above, shotis puri is baked in a special oven, which is dug into the ground and lined with kripich.

It is advisable to eat it hot or warm. It tastes much better this way. Shoti is indispensable when eating dishes such as khashi (soup made from beef legs and tripe), kharcho (thick and spicy Georgian beef soup with rice and spices), satsivi (ideally turkey, more often chicken in nut sauce), lobio ( thick red bean soup with spices), canakhi (coarsely chopped fatty lamb with tomatoes, eggplants, onions, herbs - everything is baked in portions in clay pots)...

In addition, it is with shoti that one should eat Georgian cheeses - milky Sulguni, velvety Imeretian, goat milk with a pungent odor - guda...

Use this bread to remove the finished kebab from the skewers. A whole shoti is placed on the dish, the kebab is laid out on the bread (in pieces or directly on skewers), and on top, so as not to cool down, another whole shoti is covered and served like that. Shoti is soaked in hot meat juice and the aroma of shish kebab and turns into a very tasty dish in itself.

In Tbilisi, there are bakeries where shoti is baked literally at every step. Shotis puri usually weighs 400 grams. One such bread costs 70 - 80 tetri (about 45 - 55 cents). The smell of such freshly baked bread spreads throughout the street, filling all the nooks and crannies and causing profuse salivation.

Here is an ordinary bakery located near the station. The sign says "tone". You already know that “tone” is the oven in which shoti is baked.

There is a hood above the tone.

Unassuming environment. Simple icons, sieve, clock. There is an electric light bulb under the ceiling. Everything is inexpensive. This is a business that will feed one family. On average, from 120 to 200 loaves of bread are sold per day.

Baker - Zurab. The bakery is owned by Mamuka, who allowed me to make this photo report.

The stove is tone. Powered by gas. In villages, tone is wood-burning, as in ancient times, when each household had its own tone.

Zurab lights the stove with a piece of paper attached to a pole.

Libra from my childhood. The curled ends reminded me of ducks. I remember I stared at them with all my might when I went to the market with my parents and the peasants weighed out eggplants, cucumbers, peaches, grapes for us, sauerkraut…

Zurab gives the dough the desired shape. I said that it can be different. Here they bake “dedis puri” - “mother’s bread”, rectangular with rounded corners.

To give shape, a foot is used, a board on which lies a thick layer of sponge with cotton, covered with dense fabric.

Another purpose of the paw is skidding ready dough into the oven. The dough should stick to the inner wall of the oven. Deftly using his paw, the baker slaps the dough onto the hot bricks.

Tone fills up and Zurab has to “dive” deeper and deeper into it.

The final stage of filling the oven resembles a circus act. Tone becomes a giant predatory worm from a Hollywood blockbuster, with slippered feet sticking out of its mouth.

Meanwhile, the bread is toasted and acquires an appetizing golden hue.

This goldenness brings pleasant thoughts about sulguni cheese cut into thick slices, sweetish Choport (from the town of Choporti) tomatoes, kupats (sausages made from coarsely minced minced meat or giblets mixed with pomegranate seeds) and a large clay jug of good “Kakheti”.

Zurab takes the finished shotis puri out of the tone. This is some kind of balancing act.