Georgian bread recipe in the oven. Watching the work of mtskhobeli or how tonis puri (bread in a tone oven) is baked in Georgia. Georgian lavash: recipe

Step-by-step preparation of classic shotis puri:

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.
Sprinkle a deep bowl with flour and transfer the dough into it. Cover with cling film and leave for 2 hours. During this time, the dough should rise and increase in size.
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.
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.
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 any type of hard cheese. 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:

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.
Grate the cheese on a coarse grater. After the time has passed, add 2/3 of the cheese and herbes de Provence to the dough and continue kneading it for another 5-7 minutes.
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. Beat the chicken egg and coat the flatbread with it completely. Cover the baking sheet with parchment. Sprinkle with flour and lay out the flatbread.
Preheat the oven to maximum. This is approximately 230-250 degrees. Bake for 25-30 minutes.
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 entire taste of the bread.

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:

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.
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 has risen, add the bacon pieces and continue kneading for another 5 minutes.
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.
Beat the egg in a bowl and brush the scones with a pastry brush.
Bake in the oven for 25-30 minutes. In this case, the oven must be preheated to maximum temperature.

It is 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:

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.
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.
Mix well and combine with the dough. Then gradually add flour. Knead the dough by hand. It should be quite elastic.
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.
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:

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 yoghurt and knead the dough. It shouldn't turn out very thick.
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.
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

1. Mix 100 g of flour and 100 ml of lukewarm water - it should have the consistency of thick sour cream. Place in a warm place for 24 hours, stir occasionally. When bubbles appear, add another 100 g of flour and add 100 ml of water so that you get the original consistency. Leave it warm again for a day. Then add 100 g of flour and 100 ml of water for the third time and watch for the appearance of bubbles: when the mass doubles in volume, divide it in half - put one part in a glass jar, cover with a plastic lid with holes so that the starter “breathes”, and the second part can be used immediately.

2. Knead the dough from sifted flour, sourdough and 250 ml of lukewarm water. Knead for about 15 minutes, add salt, mix again, roll the dough into a ball, sprinkle the surface with flour and place in a warm place for 8-10 hours.

3. In the morning there will be no more flour on the surface of the dough - it will be absorbed. Knead the dough again, cover with a towel and leave to rise for another 2 hours.

4. Divide the dough into pieces of 200 g, roll into balls, then roll each ball into a round or oval cake about 1 cm thick or stretch into a long “sausage”.

5. The clay oven must be well heated. Bakers “dive” into it waist-deep and, using a special press, glue the dough to the hot wall. The bread is baked until golden brown, about 20 minutes, then it is removed using an iron grip and placed to cool under a towel.

If you decide in principle to bake tonis puri at home, but you don’t have a clay oven. It can be advised to place the oven in a preheated oven and heat up a couple of clean refractory bricks very high, and then place the dough on them. Sprinkle the bread with water from time to time. Perhaps everything will work out just right for you! If you don’t have the patience to tinker with sourdough, make yeast dough, but for tonis puri it needs to rise less than for regular bread - about 1 hour.

Georgian shoti bread is a very tasty baked product, usually served straight from the oven. This 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.

The delicacy should be served hot. If Georgian pastries sit for a while, they will lose all their properties. However, you can store it in the refrigerator for 3 days.

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 of 1st grade wheat flour.
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 an hour and a half to obtain a soft and tasty 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.

After this, use a press to stick the open side of the bread to the walls of the Georgian oven, as in the photo. The hole in the center of the treat should fit snugly into the bricks so it doesn't accidentally fall off.

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 only remove treats from the fire using special tools to avoid getting 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.

Bread is also baked in a conventional 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.”

There is an original way of serving. 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 from the high temperatures. Regular tarragon is used as a tasty drink that can complement the shoti.

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 other 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.

The resulting mixture, called purisdeda, gradually became sour. When it was ready, the base was mixed with water and salt, after which it was stirred quite vigorously. This could be used for cooking.

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. The best wine was obtained and the meat was cooked. 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.

There is one wonderful Georgian proverb: “A bad person will never make good wine,” the same can be said about bread. Only a kind and attentive person can bake delicious bread - with soul, giving it their warmth and good mood. In general, knowledgeable people say that bread loves when people sing to it, that’s when it turns out truly aromatic and crispy...

In front of me there is a sign with the inscription “Tone”, I enter the room on the first floor and I feel hot - the heat comes from a round oven made of refractory bricks, called tone - they bake bread in it. The hospitable owner with undisguised pleasure talks about how to properly bake a real shoti, the recipe for which he inherited from his grandfather.

The most important thing is to prepare the right dough: to bake 120 shots (700 g each) you will need 50 kg of flour, 1.5 kg of salt, 150 g of dry yeast and 33 liters of water. You need to dilute the yeast in warm water, add flour and stir well, then cover the bowl with the dough with a cloth and leave to rise for 1.5 hours (stir again exactly after an hour, and then after half an hour). Next, make round and fluffy cakes (it is better to grease your hands with margarine so that the dough does not stick), cover with a cloth for 10 minutes, then give the cakes a more elongated look and close again for 10 minutes. And then, on a special pillow, give the flatbread the shape of a boat and make a small hole in the middle so that the air does not collect in the shoti. Attach to the walls of a hot oven, wait 10 minutes and the hot, crispy shoti is ready.

Inspired by the experience of baking Georgian bread, I wanted to bake bread myself. And remembering the words of the famous culinary specialist V.V. Pokhlebkin: “Not a single culinary achievement convinces a person of his abilities and ability to cook and gives him such culinary confidence and dexterity as the ability to bake bread with his own hands,” I decided to try. I won’t be able to bake Georgian bread yet, because I don’t have a special oven at home, but regular bread is fine.
Many people think that baking bread is an extremely complex and time-consuming process, that you need to have some special equipment and experience, but in fact it is very simple and fast - in just 15-30 minutes.

I quote Pokhlebkin again:
"What needs to be done?

1. Take: 35 - 50 grams of yeast (from a third to half a pack), 0.5 cups of water, 1 - 2 tablespoons of flour. Mix everything together in a cup and set aside.

2. Chop the onion finely or mince it.

3. Light the oven.

4. Pour the yeast mixture into a large bowl, add half a glass of water or milk and about a third of a glass of sunflower oil. Mix everything quickly but carefully, add chopped chopped onion, salt (a pinch or two), then gradually add flour and stir all the time until a dough forms that does not stick to your hands.

It is important not to miss this moment. The main thing is that the dough does not turn out too hard; This means that the flour must be poured in gradually until it, while still very soft and tender, at the same time completely lags behind the hands. Having kneaded this dough well, make balls of it about the size of an apple or a little smaller and flatten each of these balls into a flat cake about one to one and a half centimeters thick. Place these cakes on a sheet and, at a distance of about one and a half to two centimeters from each other, draw deep lines along these cakes with a knife, making them seem striped.

Let the bread stand for 2-3 minutes before placing it in the oven, or place it in the oven immediately, because by this time it will already be hot in the kitchen. Notice the time. After 10 minutes, look and pierce with a pointed match. If the cakes are browned, but there are still traces of dough on the match, let them stand in the oven for another 2 - 3 minutes. But no more. Take it out, lay it out on a wooden board (plywood), cover it with a towel or piece of linen. Your bread is ready. The whole process, including cutting, took no more than 20 minutes. Try the cooked bread after 25 minutes, not earlier: only then will it acquire its real taste. So how? Tasty! And how! And it’s not difficult at all.”

Try it too! Can you imagine how long the faces of your family will be when you serve homemade bread for breakfast??=)

What is the puri recipe? What kind of baked goods is this? You will find answers to these and other questions in the article. Puri is Georgian bread, and saber-shaped bread or oblong flatbreads are shotis puri. This pastry, despite the unpretentiousness of the ingredients, differs from the lavash we know. And if you baked it in a tone (a clay oven covered with earth), you would probably eat this bread in no time. Let's look at some interesting puri recipes below.

Description

Not many people know the recipe for puri. This fragrant bread is the original calling card of not only Georgia, but also many other Caucasian and Asian countries. If you want to master international cuisine, try this puri recipe at home. As a result, you will get a fluffy, very appetizing flatbread with a delicious golden-brown crust and an airy, aromatic crumb.

The classic puri recipe is very simple. It consists only of flour, water and salt. This pita bread is baked very quickly in special tone stone ovens at very high temperatures, which makes it airy. Of course, we cannot equip such an adobe stove at home, so we will have to resort to some tricks.

In the bread machine

125 ml kefir;
wheat flour - 500 g;
5 g rock salt;
250 ml filtered water;
5 ml pomegranate juice.

This recipe with a photo of puri suggests the following steps:

Using a bread machine to knead dough is very convenient. From such a batch, Georgian bread turns out no worse than the original. So, load the sifted flour, water and kefir into the bread machine, heated to 30 °C. Also place the remaining ingredients into the bowl of the machine and run the “Dough” program.
When the dough is ready, the device will signal the end of the work, and the bread mass can be removed.
Dust the counter with flour, place the dough on it and divide into three equal parts. Form them into balls, cover with a cloth and leave for 40 minutes to rise.
Next, roll out the circles into flat cakes 2-3 cm thick, place them on pizza trays and again, cover with a cloth, leave for 20 minutes.
Fry the puri in the oven at 200°C for about 20 minutes.

Real puri bread

How to make real Georgian puri bread? The recipe for this dish is simple and if you use it, you will hardly want to be content with store-bought loaves. Take:

125 ml filtered water;
salt - one tsp;
premium wheat flour - 500 g;
sugar - 1/2 tbsp. l.;
a pack of briquetted yeast (30 g);
a quarter cup of vegetable oil.

Prepare this puri like this:

Heat the water to 35 ° C and dilute the yeast in it, broken into tiny pieces. Then add sugar and wait until the dough foams.
Combine the sifted flour with salt, mix with the yeast dough and, adding water as necessary, knead a plastic and soft dough.
Now add butter to the dough, mix everything well again and form the mixture into a ball. Cover it with cellophane and leave it for 1 hour to rise.
Divide the risen dough into two parts, roll each into a flat cake 3 cm thick, place them on baking sheets and leave for 20 minutes until the dough rises and becomes fluffy.
Bake the puri at 200°C on the middle level of the oven for 20-30 minutes.

Cover the finished pita bread with a napkin and leave for a while until it becomes soft.

Delicious puri recipe

Agree, Georgian puri recipes are great! Let's look at one more of them. You will need:

0.5 tsp. soda;
220 g premium wheat flour;
3 g salt;
2/3 tbsp. kefir 3.2%.

This recipe is for those who do not have a traditional Georgian oven at home. It contains soda and kefir, which will add fluffiness to the bread. Follow these steps:

Sift the flour twice. This technique will saturate it with oxygen, and the baking will be more airy.
Combine flour with soda and salt, pour in kefir and knead into an elastic, elastic dough. To prevent the dough from sticking to the walls of the bowl and your hands when kneading, grease your palms with vegetable oil or sprinkle with flour.
Cover the dough with cellophane and place in a warm place for 30 minutes.
Now turn the oven on to 200°C to preheat.
Sprinkle the table with flour and place the dough on it, flatten it with your hands, and then roll it into a round even layer 3 cm thick and 23 cm in diameter. Make several punctures with a knife or fork so that the puri does not swell at high temperatures.
Line a baking sheet with parchment, place the pita bread on it and place in the oven for 5 minutes. Then turn the cake over to the other side and bake for another 5 minutes.

In a frying pan

Georgian puri can also be fried in a dry frying pan. To do this, place the rolled out dough in a cast iron or Teflon frying pan and bake the puri over low heat for 5-10 minutes. on one side and the same on the other. This flatbread is simply incomparably delicious with homemade sour cream, green onions and pickled fresh cheese.

With dry yeast

You need to have:

300 ml water;
400 g flour;
0.5 tsp. dry yeast.

Manufacturing process:

Dissolve yeast in warm water, add salt and sifted flour. Knead the dough, cover with a cloth and leave for 1.5-2 hours.
Next, divide the dough into two parts, roll each part into a ball, cover with plastic and leave for another 15 minutes.
Now form the shotis puri. To do this, stretch the workpiece, roll it up at the ends, and give it the shape of a kayak. Afterwards, slightly flatten the middle and use your palm to knead it, compacting the dough.
Leave the preparations for 20 minutes. Then heat the oven to 230-250 °C, place the products on a baking sheet and bake for 15 minutes.

Cover the finished cakes with a cloth. They are delicious either cold or hot, with milk or with chicken tabaka.

Indian puri

This bread cooks very quickly and is a great addition to a home-cooked dinner or lunch. You can take it with you on the road or into nature. Take:

two tsp. ghee;
250 g wheat flour;
140 ml water;
0.5 tsp. salt;
vegetable oil (for frying).

Prepare Indian puri as follows:

Pour water into a deep bowl, add salt, stir until the salt dissolves.
Add sifted flour to warm water and salt, stir.
Gather the dough into a ball, make a well in the center, and pour in warm melted butter. Knead a soft dough, cover with a cloth and leave for 25 minutes. “rest” at home temperature.
Now knead the dough on a board sprinkled with flour and divide into 6 parts. Form each into a ball.
Next, roll each ball into a thin cake.
Heat a large amount of sunflower oil in a frying pan (the cakes should float in it) and dip the workpiece into it. It will take you 30 seconds to fry one side.
Carefully flip the tortilla over and fry the other side for the same amount of time. During cooking, the puri will puff up greatly and become bubbly.

Place the puri on a cloth to drain off excess oil and serve. Bon appetit!