Shotis Puri

ByChad
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Pointed Georgian shotis puri. AI illustration from MFD’s Instagram campaign.

Shotis Puri

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Prep Time 20 minutes
Cook Time 15 minutes
1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings: 2 loaves
Ingredients Method

Ingredients
  

  • 400 g bread flour plus more for dusting
  • 4 g instant yeast
  • 8 g fine salt
  • 270 ml lukewarm water

Method
 

  1. Mix flour, yeast and salt. Add water and knead for 8 minutes, until smooth and elastic. Cover and let rise in a warm place until nearly doubled, about 75 minutes.
  2. During the rise heat the oven to 475°F (245°C) with a baking stone or sturdy inverted bare sheet pan on the middle rack for at least 35 minutes.
  3. Divide dough in half. On a floured board pat each half into a narrow 12-inch oval, taper both ends and curve slightly. Press the center thinner, leaving one long edge thicker. Cover and rest 20 minutes.
  4. Slide each loaf onto the hot surface with a floured peel, leaving room to expand. Bake together if they fit or in batches, 12–16 minutes per batch, until deeply browned in spots and the base is firm. Cool on a rack before tearing.

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In Kakheti, bakers press these pointed Georgian loaves onto the wall of a tone oven. A preheated baking stone gives this home version a browned base. Stretch the ends gently so they crisp while the thicker edge stays soft.

Food illustration from MFD’s Flatbreads of the Caucasus Reel, created with AI.

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