Watching the work of mtskhobeli or how tonis puri (bread in the tone oven) is baked in Georgia. Georgian puri: recipe for making Georgian puri recipe at home
Georgia is one of the few countries where bread is baked in the old folk way - in ovens."Tone"
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 consumed hot)...In translation means. - "puri" - bread, "tonis" - from the oven tone
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 (crescent)
dedas-puri (long)
puri (kvass bread)
The recipe for this bread is simple - water - flour and salt. An interesting technology for baking bread ... Look at the tone and see that the cakes literally stuck to the wall. Question: why don't they fall off and hold on?
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 dough pieces to the hot walls of the oven and some of them suddenly fall off, then the dough is bad, and the baker’s further work will be in big question.
Traditional Georgian bread is an integral part of any feast. Bread in Georgian is "puri", and it is baked in special clay ovens - "tone", heated to 400 degrees. Dough blanks are stuck directly on the walls of the "tone" and baked very quickly.
Georgian bread comes in various shapes: round, oblong, with rounded corners - "dedis puri" (mother's bread), and "shotis puri" - diamond-shaped, with elongated tips.
Today I want to tell you how to cook diamond-shaped Georgian bread, in the form of a saber "shotis-puri" at home. According to experts, the shape of such bread did not appear by chance - it was convenient to take it on military campaigns. Therefore, it is also called the bread of warriors. It is easy to bake and cools down very quickly.
To prepare Georgian Shoti (Shotis-puri) bread, you will need a simple set of ingredients: water, yeast, salt and flour. Since home ovens cannot be heated to 400 degrees, we will bake bread at 250 degrees. Of course, we will not get the result, as in a special "tone" oven, but we will try to get an approximate version.
Shotis puri, cooked at home, is very tasty. It has a crispy crust and a very soft, porous crumb.
To prepare Georgian bread, prepare the necessary products.
Pour the yeast into warm water, stir and leave for 5-10 minutes so that they "start".
Knead the dough. The main thing is that it does not turn out too steep, so it is better to add flour in parts. The dough should be soft and tender, but at the same time completely lag behind the hands. Gather the dough into a ball and put in a bowl, tighten the bowl with cling film and leave warm for 1.5-2 hours.
After time, the dough will rise well and increase in volume.
Divide the dough into two parts. Roll each piece of dough into a ball, cover with a towel and leave for another 15 minutes.
After giving the blanks a more elongated look (as in the photo).
Then stretch the elongated loaf a little wide to form a rhombus. Make a hole in the center to allow air to escape. Leave the blanks for proofing for another 20 minutes, covered with a towel.
Bake Georgian bread in a well-heated oven at 240-250 degrees for about 10-15 minutes.
Remove the finished cakes from the oven and wrap in a towel.
Georgian bread Shoti (Shotis-puri), cooked at home, is very tasty. It can be served hot or chilled.
The crust of this bread is crispy, and the crumb is porous and soft.
Bon appetit!
Both in taste and in appearance it differs from the more subtle Armenian counterpart. Georgian lavash is, of course, about him! This national dish is a kind of hallmark of the Caucasus. Skillfully cooked, Georgian lavash turns out to be lush and thick, with a crispy crust and fragrant crumb. Shall we try?
How to cook according to the rules?
Proper Georgian lavash is baked in an oven called "tone". This special kiln is a huge clay pot lined with bricks and tilted at an angle of about thirty degrees. Tone is usually melted with sawdust. In the process of cooking, the fire is constantly maintained. Lavash, fashioned from dough, is located (sticks) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, it is necessary to constantly sprinkle the prepared pita bread with water. A real Georgian lavash is simply delicious! It is customary to eat it freshly prepared with cheese, milk, herbs, wine. So that the bread does not become weathered, it is wrapped in a towel - this way it lasts longer. Lavash in Georgian can also be used as a base for other dishes. For example, bake with meat or cheese filling - it will be even tastier! By the way, some Georgians consider the very word "lavash" to be Armenian and prefer to call the national cakes "puri" (tonis puri), which means "bread" in Georgian.
Georgian lavash at home
Of course, it is best to build a tane oven for dishes in the courtyard of a private house. But if you live in a high-rise building, don't be discouraged: good bread can be made in the oven and in an electric mini-bakery. You just need to knead the dough correctly and choose the temperature and baking mode.
Georgian lavash: cooking recipe
In order to knead the dough, we take half a kilogram of flour, about half a glass of water, 30 grams of fresh yeast, salt, sugar.
We dissolve the yeast in warm water, add a little flour and sugar, let it stand to come up. mix it with salt and yeast. Knead a homogeneous dough (as for pies). Cover the dough with a kitchen towel and leave to rise for half an hour. We heat the oven to 220 degrees. Sprinkle the baking sheet with flour. We roll out cakes of a characteristic shape from the dough, put them on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Sprinkle hot pita bread with water, wrap it in a towel so that it sweats a little and becomes soft.
With cornmeal
How to cook Georgian lavash with and egg? We need: a kilogram of wheat flour, five large spoons of corn, 80 grams of yeast, two small spoons of salt, one egg, vegetable oil.
Georgian pita bread (the recipe is in front of you) we start cooking by sifting flour and mixing it with salt. Next, dissolve the yeast in half a liter of warm water, let it stand for a while. Combine yeast and flour. Knead soft dough. We put it in a warm place for half an hour. In the meantime, preheat the oven well, grease the baking sheets with oil. We form cakes, lightly rolling them in cornmeal, flatten to the required size (they turn out to be oblong and thick enough). Beat the egg with vegetable oil (it is better to take olive oil) and sugar. Lubricate the pita bread with the resulting mixture. Put on a baking sheet in the oven. Cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle pita bread with water several times during cooking. This will make the crust crispy but not hard.
ancient recipe
How to cook Georgian pita bread (recipe without yeast)? Ancient Georgian cakes were prepared, of course, without the use of this product. Like no eggs. We used the so-called old dough as a starter, which remained from previous batches and turned sour. His something bakers and added to the new, just cooked. So, nothing but flour, salt and water! All the piquancy lies precisely in the method of cooking in a special oven tane (or tone).
Madauri
This variety of Georgian lavash is an oblong flatbread with a ruddy, golden hue. On one side, the cake is round and thickened. On the other hand, it is thin and pointed. When preparing the dough, no yeast is used: only flour, salt and water. This type of pita bread is baked very quickly (three to four minutes). Variants of Madauri are found in various parts of Georgia. You can use eggs and vegetable oil. A flatbread with butter, sour cream, herbs, and cheese is used.
Khachapuri
This word can be translated literally: "curd bread." There is no uniformity in the preparation of this dish. Mingrelian - round, covered on top Adjarian - in the shape of a boat, filled with eggs on top. Rachinsky - with beans. The classic filling is Imeretian cheese. The dough is used, cooked on yogurt or kefir (where the yeast is replaced by a lactic acid product). Khachapuri is fried in a pan or baked in the oven.
Shoti-lavash
To prepare it, you will need: 300 grams of flour, a glass of water, 10 grams of fresh yeast, a spoonful of honey (you can use molasses), salt, olive oil.
Dissolve molasses with yeast in warm water. Add two large spoons of flour and set aside in a warm place for 15 minutes. Combine flour with salt and mix with molasses and yeast. Set aside again for 10 minutes. Knead the dough with olive oil. When the dough has approximately doubled in volume, form small loaves by rolling them in the air and stretching the edges. Place on a baking sheet lined with baking paper. Sprinkle with water and let stand until volume increases. Bake in a well-heated oven for 15 minutes. Sprinkle lightly with flour before use. You can eat instead of the usual milk, butter.
Try to cook this delicious Georgian bread with or without filling according to one of the above recipes - and you will surely remain a fan of Caucasian cuisine forever! Bon appetit everyone!
1. Mix 100 g of flour and 100 ml of slightly warm water - the consistency of thick sour cream should be. Leave for 24 hours in a warm place, stir occasionally. When bubbles appear, add another 100 g of flour and pour 100 ml of water so that the original consistency is obtained. Leave it warm for a day again. 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 has doubled 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 the 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 put 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. Bread is baked until golden brown, about 20 minutes, then it is removed with an iron tong and put to cool under a towel.
If you fundamentally decided to bake tonis puri at home, but you don’t have a clay oven. it may be advised to place in an oven preheated to the maximum and heat a couple of refractory clean bricks strongly, and then place the dough on them. Sprinkle the bread with water from time to time. Maybe you'll get it right! If you don’t have the patience to mess around with sourdough starters, make a yeast dough, but for tonis puri it needs to rise less than for regular bread - about 1 hour.
Bread in Georgian: “puri”, and oven: “tone”.
Now it is not difficult to guess that "tonis puri" - literally translated: "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 rabbit hole.
It must be borne in mind that Georgian peasants bake different types of bread in tone - both loaves, and "bricks" and "shoti" - bread, which will be discussed in this post. Therefore, the name "tonis puri" is broad. This can be called any bread that is baked in tone.
“Shoti” is the same “Georgian bread”, which in Russia (and in Georgia in Russian) is sometimes called “lavash”, or “Georgian lavash”. This is the 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 tips. In fact, all this is shotis puri.
As for the word "lavash", it is of Armenian origin. Armenian lavash is a thin flatbread. 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 bread. As mentioned above, shotis puri is baked in a special oven, which is dug into the ground and lined with kripich.
It is best to eat it hot or warm. So it's much tastier. Shoti is indispensable when eating dishes such as khashi (soup of beef legs and offal), 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), chanakhi (largely chopped fatty lamb with tomatoes, eggplants, onions, herbs - everything is baked in portions in clay pots)...
In addition, it is worth eating Georgian cheeses with shoti - sulguni milk coming from milk, velvety Imeretian cheese, guda from goat milk with a pungent smell ...
With such bread, ready-made shish kebab is removed from skewers. A whole shoti is placed on the dish, shish kebab is laid on the bread (in pieces or directly on skewers), and on top, so as not to cool down, they cover with another whole shoti and serve it on the table. Shoti is soaked in hot meat juice and the aroma of barbecue and in itself turns into a very tasty dish.
In Tbilisi, bakeries that bake shoti are literally at every step. Shotis puri usually weighs 400 grams. One such bread costs 70 - 80 tetri (approximately 45 - 55 cents). The smell of such freshly baked bread spreads along the street, filling all the nooks and crannies and causing profuse salivation.
Here is an ordinary bakery located in the station area. The sign says "tone". You already know that "tone" is the oven in which shoti is baked.
Above tone hood.
Unassuming environment. Simple icons, sieve, clock. Under the ceiling is a light bulb. Everything is inexpensive. This is a business that will feed one family. On average, from 120 to 200 loaves are sold per day.
Baker - Zurab. The bakery is owned by Mamuka, who allowed me to make this photo essay.
Oven - tone. Runs on gas. In the villages, the tone are wood-burning, as in ancient times, when each household had its own tone.
Zurab kindles the stove with a piece of paper fixed on a pole.
Libra from my childhood. The twisted ends reminded me of ducks. I remember staring at them with might and main when I went to the market with my parents and the peasants weighed us eggplants, cucumbers, peaches, grapes, 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 wool, covered with dense matter.
Another purpose of the foot is to bring the 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 and deeper into it.
The final stage of filling the furnace resembles a circus act. Tone becomes a giant predatory worm from a Hollywood blockbuster with slippered feet protruding from its mouth.
In the meantime, the bread is toasted, and acquires a delicious golden hue.
This goldenness evokes pleasant thoughts about sulguni cheese cut into thick slices, sweetish choport (from the town of Choporti) tomatoes, kupaty (sausages made from coarsely chopped minced meat or giblets mixed with pomegranate seeds) and a large earthenware jug of good "Kakhetinsky".
Zurab takes out the finished shotis puri from the tone. It's some kind of balancing act.
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