About Home-Oven Shotis Puri — Kakhetian Georgian Bread
შოთის პური · 2 loaves · about 800 g baked · 8 portions · Easy · 3 hours 29 minutes
Shotis Puri is the long, pointed Kakhetian bread baked in a traditional tone, a deep clay oven. Georgia Travel describes the loaf as crescent-like, with one fuller side, one thinner side and pointed ends. It also uses “Dedis Puri,” or “mother’s bread,” as a name for Shoti. This entry follows the workbook’s Shotis Puri name and does not present it as a separate bread tradition from Dedas Puri.
The traditional dough is lean: wheat flour, water, salt and a leavening culture or yeast. In a tone, the baker stretches each loaf and sticks it to the hot inner wall. A household oven cannot reproduce that contact, radiant heat or crust exactly. Here a baking steel or heavy inverted tray stores heat and helps the underside color quickly, while the elongated, uneven shape keeps the bread recognizable.
Use strong white bread flour and weigh the water and salt. The dough should feel soft and slightly tacky after kneading, then become smooth and airy through two rises. Shape each piece into a long, tapered crescent with a thicker edge and a thinner edge; keep the middle relatively flat. The hot baking surface is essential, so preheat it thoroughly and bake the loaves separately if they cannot lie flat without touching.
