Are you looking for a recipe to make Shotis Puri, the delicious bread from Georgia?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Shotis Puri recipe and variations.
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Shotis Puri is a traditional Georgian bread that has been enjoyed for centuries. It is known for its unique shape, resembling a canoe, and its delicious taste. The bread has a crispy crust on the outside, which gives it a satisfying crunch when bitten into. On the inside, it is soft and fluffy, making it perfect for dipping or using as a base for various dishes.
The history of Shotis Puri dates back to ancient times in Georgia. It has been a staple in Georgian cuisine for generations, with its recipe being passed down from one generation to another. The bread is traditionally baked in a special oven called a tone, which is made of clay and heated with firewood. This method of baking gives the bread its distinctive flavor and texture. Shotis Puri is often enjoyed with various Georgian dishes, such as stews, soups, and cheese. It is a beloved part of Georgian culture and continues to be a favorite among locals and visitors alike.
The estimated cost to make this recipe for Shotis Puri flatbread is relatively low. The main ingredients needed are flour, water, yeast, and salt, which are all affordable and commonly found in most kitchens. Additional ingredients like olive oil or butter can be used to enhance the flavor, but they are optional and can be omitted to reduce the cost. Overall, the estimated cost for making this flatbread is minimal.
The time required to make Shotis Puri flatbread is moderate. The dough needs to be prepared by mixing the ingredients and allowing it to rise for about an hour. After that, the dough is shaped into the traditional canoe-like form and baked in a hot oven for approximately 15-20 minutes until it develops a crispy crust. The total time from start to finish, including preparation and baking, is estimated to be around 1.5 to 2 hours.
The main ingredients used in the recipe for Shotis Puri, a traditional Georgian flatbread, are flour, water, yeast, and salt. Flour is the base ingredient that gives the bread its structure and texture. Water is added to the flour to form a dough, while yeast helps the bread rise and gives it a light and fluffy texture. Salt is used to enhance the flavor of the bread.
The tools needed to make Shotis Puri include a mixing bowl, a rolling pin, and a baking stone or a baking sheet. The mixing bowl is used to combine the flour, water, yeast, and salt to make the dough. The rolling pin is then used to flatten the dough into the shape of a canoe. Finally, the bread is baked on a baking stone or a baking sheet in an oven to achieve the crispy crust and soft inside.
To prepare Shotis Puri, the traditional Georgian flatbread, start by combining 4 cups of all-purpose flour, 2 teaspoons of salt, and 2 teaspoons of sugar in a large mixing bowl. Make a well in the center and add 2 tablespoons of active dry yeast. Gradually pour in 2 cups of warm water and mix until a sticky dough forms. Cover the bowl with a clean kitchen towel and let it rest for about 1 hour, or until the dough doubles in size.
Once the dough has risen, lightly flour a clean surface and transfer the dough onto it. Knead the dough for about 5 minutes, adding more flour if necessary, until it becomes smooth and elastic. Divide the dough into 4 equal portions and shape each portion into a canoe-like oval shape. Place the shaped dough onto a baking sheet lined with parchment paper and let it rest for another 30 minutes. Preheat the oven to 450°F (230°C) during this time…(full recipe on the way)
To cook Shotis Puri, start by preheating the oven to 500°F (260°C) and placing a baking stone or a baking sheet inside. Once the oven is hot, take the prepared dough and divide it into small portions. Roll each portion into an oval shape, about 1/4 inch thick. Next, carefully transfer the rolled dough onto a floured peel or baking sheet.
Now, slide the dough onto the preheated baking stone or sheet in the oven. Bake for about 10-12 minutes or until the flatbread turns golden brown and puffs up. Once cooked, remove the flatbread from the oven and let it cool for a few minutes. Serve the Shotis Puri warm, and enjoy its crispy crust and soft, delicious inside…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor and a slightly denser texture to the flatbread.
2. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It lends a rich, earthy taste and a darker color to the flatbread.
3. Rice flour: Made from finely ground rice, this flour is a great gluten-free option. It produces a lighter and crispier flatbread with a delicate flavor.
4. Quinoa flour: Derived from ground quinoa seeds, this flour is packed with protein and adds a slightly nutty taste to the flatbread. It also provides a softer texture.
5. Oat flour: Made from ground oats, this flour adds a subtle sweetness and a tender texture to the flatbread. It is a good option for those looking for a whole grain alternative
1. Georgian canoe bread
2. Crispy canoe bread
3. Soft crust canoe bread
4. Georgian flatbread
5. Crispy flatbread
6. Soft crust flatbread
7. Georgian canoe-shaped bread
8. Crispy canoe-shaped bread
9. Soft crust canoe-shaped bread
10. Georgian traditional bread
11. Crispy traditional bread
12. Soft crust traditional bread
13. Georgian canoe-shaped flatbread
14. Crispy canoe-shaped flatbread
15. Soft crust canoe-shaped flatbread
16. Georgian crispy bread
17. Crispy Georgian bread
18. Soft crust Georgian bread
19. Georgian traditional flatbread
20. Crispy traditional flatbread
1. Begin by mixing your sourdough starter with flour and water to create a dough.
2. Knead the dough until it becomes smooth and elastic.
3. Cover the dough and let it rest for several hours, allowing the sourdough to ferment and develop flavor.
4. Preheat your oven to a high temperature, around 500°F.
5. Divide the dough into small pieces and shape them into canoe-like shapes.
6. Place the shaped dough onto a baking sheet or stone and bake in the preheated oven for 10-15 minutes, or until the crust is crispy and golden brown.
7. Remove from the oven and let cool before serving.
8. Enjoy your homemade sourdough Shotis Puri with your favorite toppings or as a side to a delicious Georgian meal…(full sourdough recipe on the way)
1. Start by choosing gluten-free flour alternatives such as rice flour, almond flour, or a gluten-free all-purpose flour blend.
2. Mix the gluten-free flour with warm water, yeast, and a pinch of salt in a large bowl.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rise in a warm place for about an hour.
5. Preheat the oven to a high temperature, around 450°F (230°C).
6. Divide the dough into small portions and shape them into oval or canoe-like shapes.
7. Place the shaped dough on a baking sheet lined with parchment paper.
8. Bake the flatbread in the preheated oven for about 10-15 minutes or until it turns golden brown.
9. Remove from the oven and let it cool slightly before serving.
10. Enjoy your gluten-free version of Shotis Puri, a delicious Georgian flatbread with a crispy crust and…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Shotis Puri at home above but I’ll be updating this page to include links to the best Shotis Puri recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
