The bread in Georgian is "puri", and the oven is "tone".

Now it is easy 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 from the inside. The fire is kindled at the bottom of the pit.

It should be borne in mind that Georgian peasants bake in tone different types bread - and loaves, and "bricks" and "Shoti"- the bread that will be discussed in this post. Therefore, the name "tonis puri" is broad. Any bread that is baked in tone can be called so.

"Shoti" is the very "Georgian bread" which in Russia (and in Georgia in Russian as well) is sometimes called "lavash", or " Georgian lavash". This is an incorrect definition. Correct name such bread: "shoti" or "shotis puri".

But such traditional Georgian bread baked in tonay 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, they are all Shotis Puri.

As for the word "lavash", it is of Armenian origin. Armenian lavash Is a thin cake. It is good to wrap cheese with herbs or kebab with onions in it.

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

It is desirable 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 offal), kharcho (thick and spicy Georgian soup beef with rice and spices), satsivi (ideally turkey, more often chicken in a peanut sauce), lobio ( thick soup from red beans 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 it is worth eating georgian cheeses- outgoing sulguni milk, velvet Imeretian, from goat milk with a pungent smell - buzzing ...

With this bread, the ready-made kebab is removed from the skewers. A whole shot is placed on a dish, a shish kebab is spread on the bread (in slices or directly on skewers), and on top, so that it does not cool down, they are covered with another whole shot and so served on the table. Shoti is saturated with hot meat juice and the aroma of barbecue and turns into a very tasty dish in itself.

There are bakeries in Tbilisi where shoti are 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 down the street, filling all the nooks and crannies and causing profuse salivation.

Here is a typical bakery located in the train station area. The sign says Tone. You already know that "tone" is an oven in which shoti is baked.

Above the tone hood. Unpretentious furnishings sieve, clock, light bulb under the ceiling. Everything is inexpensive. This is a business that will feed one family. On average, 120 to 200 breads are sold per day.

The baker is Zurab. The bakery belongs to Mamuka, who gave me permission to do this photo essay.

The stove is tonne. Gas powered. In the villages, the tones were wood-fired, as in ancient times, when each household had its own tone.
Zurab lights up the stove with a piece of paper attached to a pole.

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

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.

For shaping, a foot is used, a board on which there is a thick layer of sponge with cotton wool, covered with dense fabric.

Another purpose of the foot is skid ready-made dough into the oven. The dough should stick to the inner wall of the oven. Deftly wielding his paw, the baker slaps the dough onto the hot bricks.

(C) (C) (C) (C) (C) (C) Tone fills up and Zurab has to dive deeper into it.

The final stage of filling the furnace resembles a circus act.

Tone becomes a giant predatory worm from a Hollywood blockbuster, from the mouth of which legs stick out in slippers.

In the meantime, the bread is toasted and takes on a delicious golden hue.

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

There is a bakery not far from our house, in Georgian "Tone". We pass it several times a day, through a small green window for selling bread, warmth and the aroma of freshly baked puri ooze into the street. Once we gave up, it was impossible to resist the alluring smell and we entered the bakery where we were greeted by the smiling owner of the bakery, Tina, who was not at all surprised by our visit. We asked her about the opportunity to learn more about the culture of baking bread, to which she said that you can come tomorrow.

The next day, at the bakery, we were met by a family artel consisting of the already familiar Tina, her cousin Lebanon - who worked there in a position "Mtskhobeli" -that is, in translation from the Georgian "baker", Grand - uncle Tina, he was engaged in kneading dough and extracting ready-made bread from the oven and David, the bakery's destitute.

Depending on the form, Georgian bread is subdivided into:

1) Shotiis an oblong, eye-shaped cake with a hole in the middle and convex on one side.

2) Dadas puri(translated from Georgian - "mother's bread") is an oval-shaped cake with a hole in the middle.

3) Pita- in the form of a circle.

Puri are baked in a special oven - tone, in shape it resembles a volcano, consists of several layers: 1. fire-resistant brick 2. then this layer is covered with a mixture of salt and shamut 3. Cover with cotton cloth or burlap 4. Finally, a thin layer of asbestos is applied. Stoves are fueled by gas, electricity and wood.

The temperature inside is 700-800 C. On average, 54 breads are included in the oven. There are tones for mass production of bread, in the villages there are similar ones, but of a smaller size, they are made of clay. Shoti sticks in the rustic ovens with their hands, usually women do it. Only men put bread in baking ovens, since you need to have remarkable dexterity and endurance in order to endure immersion into the mouth of the oven when laying bread.

Each time we saw Lebanon dive into the furnace to secure another shoti, we groaned and gasped, tried to grab the leg of a desperate mtskhobeli, fearing that he would fall into a fiery funnel. And he just smiled and sank even deeper to the bottom, so that only his legs were sticking out.

Puri is molded onto the walls of the oven with a special convex pillow. An indicator that the bread is set correctly is the characteristic slap-app.

After 10-12 minutes. the bread is golden, so you can take it out. This is done with a pair of special sticks with a hook and a scraper at the ends.

Georgian bread recipe

Ingredients:

Flour - 1kg.

Water - 700 ml.

Salt - 30 gr.

Yeast - 2g.

Preparation:

1) Pour flour and tremors into warm water, knead thoroughly for 10-15 minutes, cover with a cloth and let it brew for 40 minutes.

2) Then add salt, cover and leave for another 30 minutes.

3) Put the dough on the table, cut into pieces of about 500 g each, let stand for 15 minutes.

4) Shape into koloboks and leave for 10-15 minutes.

5) Knead the dough with your hands, giving the desired shape, make a hole in the middle, this so that the bread does not swell.

6) Place in a heated oven for 10-12 minutes.

Hot puri is good with suluguni and fresh milk.

P. S ... : “You can bake bread in the oven or build a Georgian tonne to make the process archaicJ»

Acknowledgments:

Thanks to the family bakery at the address: Georgia, Tbilisi, Queen Ketevan Avenue 25, Avlabari metro station.

Skeet Leaders, Guzel and Ho

Georgian bread shoti 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 lean.

Information about the dish

Shotis is so named due to its oblong shape, reminiscent of a saber. If a person has baked an ordinary flattened cake, then it is simply called "dedis puri (mother's)."

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

Serve the treat hot. If Georgian pastries lie down a little, they will lose all their properties. However, it can be stored in the refrigerator for up to 3 days.

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

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

Tip: “A special stone oven will come in handy. An electric one is also suitable, but only in a traditional form. You need a special press and a kneading machine when it comes to 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 of salt.
• Half a glass of clean water.

Georgian bread recipe

First, you need to slightly warm up the water for the dough. Better to use either the peeled or the drinking option. Add yeast, as well as flour and the required amount of salt.

Knead the resulting dough until you get about homogeneous mass, and leave to come up. The future bread should stand at least one and a half hours to get soft and delicious dough... At home, it is better to wrap the dough with foil and put it in a warm and dark place.

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

To make bread called Georgian bread, it is necessary to give the base an oblong shape with sharp edges. In the center, you need to make a small depression so that when baking, the cake can keep its shape.

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

After that, using a press, 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 against the bricks so it doesn't accidentally fall off.

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

You can get a treat out of the fire only with the help of special tools so as not to burn yourself. For this, special blades are used in Georgia. It is also permissible to use tongs at home.

The dish is ready!

Calorie content

There are only 229 kilocalories in 100 grams of Georgian bread. Due to such a low value, the delicacy is popular with people who are watching their figures. You can also eat pastries during fasting.

The 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. The fat content is lowered. 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, put a few clean, preheated clay bricks in the stove. They need to be disinfected in some way. Later, the dough is already hung on them.

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

Tip: “If during the cooking process the base starts to fall off constantly (until a golden crust appears), mistakes were made during the cooking process. Better to remove the cakes and make the dough again for them. "

There is an original way of serving. Before the puri is placed on the table, it must be cut in half while it is still hot. After that, put a few sprigs of fresh cilantro and suluguni inside. Wait for the cheese to melt slightly from the high temperatures. As delicious drink, capable of shading shoti, ordinary tarragon is used.

Another option is to eat tortillas with barbecue. When the meat is ready, it is necessary to remove juicy pieces from a skewer with bread, as if wrapping a treat with it. In this case, the pulp is well saturated with marinade and juice. You will get completely original pastries.

Shotis puri is special among all types. If “mother’s bread” is usually served at home, then saber bread is served for the celebration. It is often served to others traditional dishes, including soups.

If the dish has already been cooked, but serve it only after half an hour, put the puri on a baking sheet and cover with a warm towel. This will keep the treats 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 were surpluses left from the previous baking of Georgian bread, they were not thrown away, but left in a tempo place for several days.

The resulting mixture, called purisdeda, gradually came up and turned 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.

Mostly, ordinary hop yeast was used for cooking. But since it was not so easy to get them, in ordinary houses they made bread with strong home-brewed beer.

Such a delicacy was baked no more than once a week. On this occasion, the whole family gathered at the table. The best wine was taken, meat was prepared. Used a large number of spices, herbs and other delicacies.

These are delicious pastries that go well with other dishes. The crispy bread will be enjoyed by all family members.

How to prepare classic shotis puri step by step:

1. First you need to dissolve dry yeast in water. It must be warm. Then add flour and salt. We knead the dough by hand, it is necessary to knead for at least 10-15 minutes. The dough will be thick enough.
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 come up and increase in size.
3. After the time has elapsed, divide the dough into 3 parts. Roll each of them into balls. Sprinkle the work surface with flour and put the resulting balls there. Leave them on for another 10 minutes.
4. Further, it is necessary to form a shoti from each part. In its shape, it resembles a canoe or kayak boat. Pull out the edges of the cake. Make a small hole in the middle.
5. Preheat the tandoor to 250-300 degrees. We bake tortillas in it for 10-15 minutes. Serve while still hot, it tastes much better.

If you add a little cheese to the shotis puri, the bread will turn out to be even more fragrant and tender. The main secret this baking is that the cheese must be added 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 has its own special taste, and cheese melting in your mouth will give it a peculiar zest. Add some Provencal 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
• Provencal 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 that, you need to knead the dough. You need to knead it manually. Transfer the dough into a deep bowl, in which it is necessary to first sprinkle the bottom with flour. Leave to rise for 1.5 hours.
2. Grate cheese on a coarse grater. After the time has elapsed, add 2/3 of the cheese and Provencal herbs to the dough and continue to knead it for another 5-7 minutes.
3. From the resulting dough we form a 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 very much and the cake does not look like a large ball. Whisk egg and coat the cake completely with it. Cover the baking sheet with parchment. Sprinkle with flour and spread the cake.
4. Preheat the oven to the maximum. This is approximately 230-250 degrees. We bake for 25-30 minutes.
5. Take it out of the oven 5-7 minutes before cooking, sprinkle with the remaining cheese. We put the baking sheet with the cake back. Turn off the oven and leave the shot there for another 5 minutes. Serve hot.

Your shoti will turn out to be just as tasty and even more satisfying when you add bacon bits to it. For the preparation of such bread, it is better to use already cut into thin slices. Better to take exactly thinly sliced ​​bacon to give light bread smoky note and at the same time not kill all the 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.

How to prepare bacon shotis puri step by step:

1. First you need to dilute the yeast. For this we use warm water. Add sifted wheat flour and salt. We knead 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 slightly.
2. It is better to use bacon already cut into slices. If not, cut it yourself. The pieces should be as thin and small as possible. Cut the slices into small pieces too. When the dough is good, add the pieces of bacon to it and continue to knead for another 5 minutes.
3. Sprinkle flour on the work surface. Transfer the dough to 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 an egg in a cup and brush over your tortillas using a cooking brush.
5. Bake in the oven for 25-30 minutes. In this case, the oven must be preheated to the maximum temperature.

It's important to know! 5 minutes before cooking, you can put bacon cubes and herbs inside the tortilla.

This recipe differs from the others in that it will take a minimum of time to prepare it. Thanks to the additional ingredients, the shoti is even more aromatic and softer. Due to the fact that, in addition to the main ingredients, additional ones are added to the dough, such a cake 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
• Onions to taste
• Sunflower oil - 75 g
• Salt - 1/2 tsp
• Wheat flour - 500 g

Step-by-step cooking of shotis puri with baking:

1. First you need to make a dough. To do this, mix yeast and 5 tablespoons of flour. We fill everything with water. It is important that it is warm. And leave the dough for 25 minutes.
2. In the meantime, finely chop the onion, add oil. It must first be taken out of the refrigerator, it must be soft. Salt and fill everything with a glass of milk. The milk must be warmed up a little beforehand.
3. Mix well and combine with dough. Then gradually add flour. We knead the dough by hand. It should be flexible enough.
4. Sprinkle the work surface with flour. We spread the dough and divide it into 4 parts. From each we form shotis puri. Cover the baking sheet with parchment, sprinkle with flour. We spread our boat-shaped cakes.
5. Bake for 20 minutes according to the shotis puri recipe in a well preheated oven. 5 minutes before cooking, open the oven door slightly. This will make your bread crispy.

You don't need to use yeast to make Shotis Puri. They can be replaced with natural sourdough, which can also be prepared at home. This will take a lot of time, it will wander for about a week. If you did not have time to prepare it in advance, then you can buy a ready-made one.

As you know, yeast is added to bread so that the dough comes up faster. Yeast-free Shotis Puri is more beneficial. Thanks to the natural starter culture, which is added instead of yeast, lactic acid bacteria are produced. Such bread retains the maximum amount of nutrients.

Ingredients:

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

Step by step cooking yeast-free bread shotis puri:

1. Pour flour into a deep bowl. Add salt, sugar and vegetable oil... Cover with warm water. Mix well and let cool slightly. After cooling, add natural yoghurt and knead the dough. It shouldn't be 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 to form shoti, which in their shape resemble kayak boats.
3. Cover the baking sheet with parchment. Sprinkle with flour and add shotis puri. Bake in a well-preheated oven for 20-25 minutes.

Video recipes for shotis puri