Puri is a Georgian pastry made from meat. The history of Georgian bread is a tradition that has been passed down through generations

Bread is “puri” in Georgian, and the oven is “tone”, so the locals call the bread from the oven “tonis puri”. Georgians bake different types bread, each area has its own mini-bakery. 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 form of a saber.

What is included in the "shoti"?

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

Of course, baking in home oven will not give the same result as the Georgian tone stove. The temperature is lower here and there is no campfire aroma. But still, at home, you can get an approximate version of Georgian bread, albeit not exactly the same, but still tasty.

What to serve with?

Shotis puri is crispy on top and with a porous crumb, it is very good with kebabs and almost any Georgian dishes: kharcho, satsivi, chanakhi. It goes well with cheeses. A special pleasure is to cut the smoking bread, put a piece of suluguni and a couple of cilantro sprigs inside.

Can be served with barbecue. Put a whole cake on a large dish, remove the prepared meat from the skewer on top, cover with another shot so that it does not cool down. Serve in this form 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 cakes

Ingredients

• wheat flour - 400 g
• salt - 2 tsp with a small slide
• dry yeast - 0.5 tsp.
• warm water - 300 ml

Preparation

We knead the dough. To do this, pour into a deep bowl warm water, we breed dry yeast and salt in it. Do not be confused by the amount of salt, the dough should turn out to be very salty, then the taste of the bread will be pronounced, very pleasant. Next, pour the sifted flour into a bowl. We knead the dough with our hands - it should be thick, but in no case clogged with flour (you can add flour over the norm, but do not overdo it, otherwise the bread will be tough). Knead the dough well, stretching and collecting for about 10 minutes. You can entrust the process to a bread maker or work by hand.



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 bun will approximately double in size.



We divide the dough into 3 parts (it can be divided into 2 parts, then the crumb will be higher and more luxuriant, and then both blanks will fall on a baking sheet at once; but personally I like it when there are a lot of crust, but there is little crumb, so I divide by 3 cakes), form the balls and leave for another 15 minutes, covering with a towel.



We form shotis puri - we stretch the blanks with our hands to get elongated loaves. Then we stretch it a little wide to form a rhombus.



The palm should fit in the center. We put our palm and pull to the sides, thus forming a rhombus with pointed edges.



We roll up a little from both ends to get a kind of boat. Slightly 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 rolls from the hot air accumulated inside.



Put on a baking sheet sprinkled with flour. I like to bake Georgian bread on a baking sheet turned upside down - this way the sides do not interfere (I have 2 pieces on the baking sheet at a time). Leave for 20 minutes for proofing.



At the time of baking, the oven should already be preheated to a maximum of 240-250 degrees, you can turn on the grill. We send the blanks to a hot oven and bake for 10-15 minutes. If your oven bakes unevenly, then open the door about in the middle, if necessary, unfold the baking sheet and add steam - with water from a spray bottle (I sprinkled it right on top of the baking sheet and bread, even if water gets on it). Steam will prevent the bread from drying out too much. The bread can be crusty on top or it can only be baked 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.

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 turn 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 gram wheat flour 1 grade.
• 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 and flour and required amount 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 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, which is called Georgian, 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 - the appearance of crispy golden crust on a 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 watch 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 prepare the dough for them again. "

There is original way filing. 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 the juicy pieces from the skewer with the help of 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 obtained, meat was prepared. A large number of spices, herbs and other delicacies were used.

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

Georgian bread December 6th, 2012

There is a bakery not far from our house, in Georgian "Tone". We pass by her 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 the finished 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. refractory 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 gas, electricity and wood fired.

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 shivers 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 Katevan Avenue 25, Avlabari metro station.

Georgia is one of the few countries where bread is baked in the old folk way - in ovens.

Georgian bread is often confused with Armenian and is called lavash. Not true. Lavash is Armenian bread (thin), and tonis puri is Georgian ( This is a fluffy flatbread that is eaten hot)... Translated means. - "puri" - bread, "tonis" - from the tone stove

Tonis puri is made according to ancient technology and its recipe is passed down from generation to generation.

Georgian bread is very diverse. I will list the most popular types:

Mrgvili (round)
shoti (sickle)
dedas-puri (long)
puri (bread with kvass)

The recipe for this bread is simple - water - flour and salt. An interesting technology for baking bread ... Look at the tone and you will see that the cakes are literally stuck to the wall. The question is: why don't they fall off?

The secret is that the oven has a certain temperature, or rather 300 degrees (it is at this temperature that the bread will not fall).

It also depends on whether the dough is good.
If a baker sticks pieces of dough to the hot walls of the oven and some suddenly falls off, it means that the dough is bad, and the further work of the baker will be in question.

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 different types of bread in tone - both 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. The correct name for such bread is "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 tips. 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 for eating dishes such as khashi (soup made from beef legs and offal), kharcho (thick and spicy Georgian beef soup with rice and spices), satsivi (ideally turkey, more often chicken in a nut sauce), lobio ( thick red bean soup with spices), chanakhi (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 shoti is placed on the dish, shish kebabs are laid out 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.

Extractor hood above the tone.

Unassuming environment. Simple icons, sieve, clock. There is a 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. Powered by gas. 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.

Libra from my childhood. The curled ends reminded me of ducks. I remember I stared at them with might and main 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.

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 finished 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.

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 feet 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 coarse minced meat or giblets mixed with pomegranate seeds) and a large clay jug of the kind "Kakheti".

Zurab takes out a ready-made shotis puri from the tonae. This is some kind of balancing act.