Bread based on Georgian Shotis Puri

Category: Yeast bread
Kitchen: georgian
Bread based on Georgian Shotis Puri

Ingredients

For dough:
wheat flour, premium 250 g
water (plain, not carbonated) 200 g
dry yeast 1/3 tsp
For the test:
wheat flour, premium 100 g
wheat flour 1 s. 170 g
sparkling mineral water 200 g
dry yeast 1 tsp
salt 1 + 1/3 tsp
sugar 1 + 1/3 tsp

Cooking method

Bread based on Georgian Shotis PuriTo prepare the dough, dissolve the yeast in water or add it directly to the flour, following the recommendations on the package. Add sifted flour and knead the dough with a spoon, cover the bowl with a napkin or plastic wrap and leave to ripen for about 3 hours.
Bread based on Georgian Shotis PuriTo prepare the dough, add mineral water, salt and other ingredients to the finished dough. Start kneading the dough with a spatula and then using the method of R. Bertine (viewing from 1:30 to 2:37)

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or using a mixer if both are not available, just continue kneading the dough with a spatula. The dough consistency is very soft and light.
Bread based on Georgian Shotis PuriPlace the dough on a floured work surface, shape it into a rectangle by gently stretching it with your hands and fold it using the "Stretch and Fold" method (view from 0:00 to 0:35).

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Bread based on Georgian Shotis PuriSprinkle the dough with flour, transfer to a bowl and leave for 2 hours with 1 stretch and fold method (see video above from 0:35 to 1:05) after 1 hour from the start of fermentation.
Bread based on Georgian Shotis PuriThe weight of the finished dough is 950 g.
Bread based on Georgian Shotis PuriPlace the dough on a floured work surface, divide into 2 parts. Next, roll the dough into a spindle shape and leave for 5-10 minutes to rest, then give the final shape (for convenience, I transfer it to a baking sheet greased with vegetable oil) - press with your palms and gently stretch the dough into an elongated diamond shape with rounded edges, while rolling slightly two ends of the "spindle", slightly compact the middle of the workpiece, making it thinner than the edges. Leave for final proofing for 20 minutes.
Before putting the blanks in the oven, lightly crush the middle with your palms and make a hole in the dough just above its center. In general, this is done not only to make it easier to take out the finished bread from the tone oven, but also to maintain its shape during baking. Bake in an oven preheated to 240 C with an initial steam for 10-15 minutes, then open the oven, if necessary, unfold the baking sheet for even baking, and add more steam with water from a spray bottle (right on top of the bread and baking sheet, let water get on the bread as well). It will be necessary to sprinkle the bread 1 more time about a minute until it is fully cooked, that is, before removing the bread from the oven. The bread immediately after baking has a crispy thin crust and a very soft crumb with a characteristic structure. The next day the bread no longer has a crispy crust, but remains as soft and tasty as on the first day.

The dish is designed for

2 loaves.

Time for preparing:

5-6 hours.

Note

Traditional Georgian bread shotis puri is good for such dishes as soup kharcho, satsivi, chanakhi, in addition, it goes well with cheeses or is served with barbecue - a whole shotis is placed on the dish, ready-made meat on the bread, and on top, so as not to cool, is covered with another whole Shotis is already served to the table. The bread is soaked in hot meat juice and the aroma of the cooked kebab becomes very tasty.
Various types of bread are baked in the tone oven, unfortunately in the oven you can only get an approximate version of the bread, but still delicious.In the recipe for shotis puri there is nothing but flour, water, salt and yeast, which is often replaced by biga or "mature" dough, so, sometimes, there is information that "bread is baked without adding yeast" (c) and such bread is whole and balanced taste with sourness and slightly sweetish, with a caramelized crust and regular structure. For homemade recipes, sugar and apple cider vinegar are sometimes added to obtain these characteristics when making dough with regular yeast. I prepared bread according to this recipe and it tasted very close to the recipe for regular homemade bread, which I make without adding vinegar. In general, reflecting on what is the reason for the difference in taste with such a simple composition, I remembered the stories of my old Internet acquaintance Nadia, a resident of Georgia, that they have a lot of natural mineral and medicinal sources, in almost any village there are such, but different in properties, and also remembered her recipe for khachapuri with mineral water to meet unexpected guests. Water, the composition of water, is what changes the taste and texture of the bread. Having prepared several options with different compositions and the ratio of water and grade of flour, I stopped at this one, the recipe of which I decided to share with you. Both adults and children like the bread, and children also like it for the opportunity to break off pieces with their hands. I hope you like it too.
Clearly from kneading to baking Shotis puri:


Gaby
What an interesting recipe, thanks.
Add in the recipe what this method of folding the Stretch and Fold dough is or give a link to the method. Newbies in baking also enter the recipes, so that it would be clear to them and everyone.
Corsica
Gaby, Vika, with the permission of the site administration, supplemented the recipe with the necessary information. Thank you for your interest in the recipe!
Chef
Quote: Corsica
I can't add links to the video clip to the recipe because of the rules restricting newbies on the forum
After pressing the button Bread based on Georgian Shotis Puri the following code is inserted into the message:[spoiler] [/ spoiler]
Inside it, you only need to insert a unique code from YouTube, without the rest of the link, then everything will work for beginners
[spoiler] IJZv28tV0Xw [/ spoiler]
But personally for you these restrictions were removed
Corsica
Chef, many thanks to you for your help! And for the trust, which is no less valuable to me.
nila
Corsica, an interesting bread recipe! I sent it to bookmarks so far, I'll try later.
In my recipes, mineral water is found in the ingredients, but I did not knead bread on mineral water.
Corsica
nila, thank you for your attention to the recipe For bread, choose ordinary drinking carbonated mineral water, medicinal mineral water can leave a characteristic aftertaste in the finished bread and outweigh the salt balance.
julia_bb
Corsica, thanks for the recipe! Bookmarked it.
SvetaI
Corsica, thank you, I love these Georgian flatbreads very much, I buy them in a nearby shop, they bake them there in a tandoor, even though they are Georgians
Now I will have to try to make it myself, although ovens cannot be compared with tandoors.
About mineral water. I read in a clever book that it is preferable to take acidic mineral waters for bread. That is, of the Narzan type, not the Borjomi type.
Corsica
julia_bb, Julia, thank you and please do not forget to tell us about the result.

Quote: SvetaI
Now I will have to try to make it myself, although ovens cannot be compared with tandoors.
About mineral water. I read in a clever book that it is preferable to take acidic mineral waters for bread. That is, of the Narzan type, not the Borjomi type.
Svetlana, I agree, the comparison is not equivalent Yes, probably acidic mineral waters are really good for bread, but depending on the recipe. In the options for making bread with dough, acid may be superfluous, if you bake - please share your opinion. "Borjomi" leaves a rather strong aftertaste, it is better "Essentuki" as an option. And thanks for your interest in the recipe.
Mirabel
Corsica, gorgeous! I used mineral water in baking, but in the last time, somehow more often with whey. Back to the cool addition. Thank you!
Corsica
Mirabel, Vika, thank you and it's good that the recipe turned out to be useful at least in some way, they didn't look in vain.
Tanyulya
What a beautiful bread. Thanks, I will definitely try. For fresh vegetable salads, I think yummy.
Corsica
Tanyulya, thank you, yes, the bread is very good for salads of fresh vegetables and herbs, and with eggplant caviar cooked on the grill, it is quite tasty. I would be glad if the recipe is useful to you.
Yarik
Corsica, thanks for the recipe! I will definitely do it. A couple of years ago, we found a delicious shotis puri in Adler, walked from the beach, bought vegetables and bread, but he rarely made it home))) I tried a couple of recipes, everything is not right, and they bake next to us at home, but the taste is not bread. more like a bun.
Corsica
Yarik, and thanks for the story! It will be a little excitement to wait for your feedback, since the bread is still not baked in tune and the recipe, verified by yourself, is not at all authentic, so the "very" taste of Adler bread is hardly possible. However, you can try changing the ratios of the ingredients, adjusting to the highest possible oven setting, according to your taste.
Quote: Yarik
A couple of years ago, they found a delicious shotis puri in Adler, walked from the beach, bought vegetables and bread, but he rarely lived to see his house)))
here, yes, there is such a property in shotis puri, I still have not managed to take better photographs either there is no suitable light, then there is nothing to photograph
ang-kay
Wonderful bread! Thanks for the recipe and aesthetic pleasure)
Corsica
ang-kay, Thank you !
Yarik
Ilona, I finally got to this bread))) I made the dough completely on the highest grade, but everything else according to the recipe, when I took it out of the oven, I already understood by the smell, mine. Thanks again for sharing the recipe.

Bread based on Georgian Shotis Puri

Bread based on Georgian Shotis Puri

Corsica
Yaroslavna, beauty, health and thanks for the tip! The bread looks very appetizing, the structure is good, which indicates excellent work with the dough.
Quote: Yarik
I already knew by the smell, mine.
I hope the taste did not disappoint?
Yarik
Quote: Corsica
I hope the taste did not disappoint?

Not a drop
Corsica
Yaroslavna, Thank you! I'm glad that the recipe suits your taste.
Yarik
Corsica, Ilona, I am again grateful for the shotis puri, well, I really like it, even if not from the oven, in the oven it turns out to be no less tasty and fragrant! You don't even need anything to him, just ate and washed down with tea

Bread based on Georgian Shotis Puri
Corsica
Quote: Yarik
You don't even need anything to him, just ate and washed down with tea
This is due to the lack of 1st grade flour, but I would add, then, if not a kebab, but definitely, cheese and vegetables would not be superfluous.
Quote: Yarik
Well, I really like it, even if not from the oven, in the oven it turns out to be no less tasty and fragrant!
Yaroslavna, thank you for your feedback! It is very joyful to read such lines. We also have it one of the main bread recipes.
Yarik
Quote: Corsica
This is due to the lack of 1st grade flour

No, no, I already baked it according to the recipe
Corsica
Yarik, thank you for your trust!

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