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Modern adaptation

Shotis puri

shoti

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A Georgian pointed flatbread adapted for a domestic oven, made with a simple yeast dough.

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Two pointed Georgian shoti loaves with small central openings, baked on a horizontal tray.

From tone to home oven

Shotis puri is a Georgian bread with tapered ends. Eurasianet documents a Georgian baker shaping loaves and attaching them to the inside wall of a clay tone. FoodLab's two-loaf recipe instead bakes on a horizontal tray in a domestic oven; the home method does not reproduce the wall contact.

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A Kakhetian table association

Georgia Travel describes Kakhetian shoti as a pointed crescent, with one edge thicker than the other, and connects family baking with holidays. Its account places loaves at the centre of a supra table and describes bread served with cheese and wine after baking.

These are attributed descriptions of practice, rather than proof that every Georgian household follows the same ritual. The page's suggested pagan origins and word derivations do not establish an archaeological date for this modern dough. The sources do not establish a precise birthplace or first attestation.

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The oven changes the work

Georgia Travel describes a terracotta tone with dough attached to its interior and bread removed using two iron tools. That process helps explain why a tray-baked adaptation needs to be named clearly. Its bread rests horizontally rather than adhering to a curved wall.

FoodLab supplies the measured domestic method on this page: four ingredients, two loaves and a 250°C bake. The traditional account does not authorise replacing that schedule with an assumed tone temperature or building an improvised oven. The pointed form is retained while the equipment difference remains explicit.

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History

Shotis puri is documented as Georgian bread baked on a tone oven wall; its first attestation is not established.

Ingredients

Yield 2 loaves · Scaling: source batch only

Wheat flour
500 g
Warm water
300 mL
Salt
10 g
Dry yeast
5 g

Method

Risks and precautions · Standard risk

Contains wheat.

Do not taste raw dough; raw flour can contain harmful germs. Wash hands and surfaces after handling it.

Use an oven and baking tray rated for 250°C and take care with the hot tray.

  1. Dissolve the salt and dry yeast in the warm water. Add sifted flour and knead for about 10 minutes, until soft and elastic.
  2. Cover the dough and let it rise for 2 hours.
  3. Divide the dough into two balls, cover and rest for 15 minutes. Meanwhile preheat the oven to 250°C.
  4. Stretch each ball into a diamond shape. Press down the centre with your palm and make a small hole.
  5. Arrange both loaves on a large baking tray with space between them. Bake at 250°C for 15–20 minutes, until browned and cooked through. If the tray fits only one loaf, bake each separately for the same time.
  6. Wrap the bread in a clean towel for a softer crust, or serve hot for a crisper crust.

Conditions

Yield2 loaves
Fermentation2 h

Places

Georgia

Documented preparation · Country evidence

Sources identify Georgian shoti; a precise birthplace is not established.

See Georgiaon the mapLocation source 1 → · Location source 2 →

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