Several golden Tushetian triangular breads arranged across a rustic table.

Yield8 small breads, 4 servings

Serving basis2 breads, about 180 g after baking

DifficultyEasy to moderate

Dietary classificationVegan and dairy-free

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The dish

About Tushetian Triangular Bread (სამკუთხა პური)

A simple wheat dough is shaped into small triangles and baked until the crust is golden and the centre is soft. This measured home-oven version keeps the bread plain and easy to serve warm.

The workbook names this Tushetian bread by its triangular shape. Public descriptions list it separately from other Tushetian dishes, but do not provide a measured formula or a detailed shaping method. This home recipe therefore pairs the documented shape with a simple lean wheat dough and should be understood as a practical interpretation, not as a claim to reproduce every local household version.

The dough uses only flour, water, salt and yeast. Knead it until smooth and elastic, then give it a full rise so the small loaves bake with a soft interior instead of a dense, tight crumb. Bread flour helps the dough hold its shape; the dough should feel slightly tacky, not wet or stiff.

Press each portion into a three-sided shape without thinning the centre too much. The edges brown quickly on a hot tray, so keep the breads close to 1.2 cm thick and watch the second batch carefully. The recipe stays plain; it does not add cheese or a filling.

Cook the dish

Ingredients

Full recipe

Dough

500 gstrong white bread flour
300 mlwarm water, at 30°C
10 gfine salt
5 gactive dry yeast

For shaping

A little of the measured flour, for dusting the work surface and parchment

Method

Mix the dough. Stir the yeast and salt into the warm water in a large bowl. Add the flour and mix until no dry patches remain. Turn the dough onto a clean surface and knead for 8–10 minutes, until smooth, elastic and slightly tacky. If it feels wet, knead for another minute before dusting with any flour.
Let it rise. Shape the dough into a ball and place it in the clean bowl. Cover with a clean towel or reusable cover and leave at room temperature for 120 minutes, until visibly risen and close to doubled. A cooler room may take longer; use the dough's expansion as the cue.
Divide and rest. Turn the dough out and divide it into 8 equal portions, about 102 g each. Shape each into a small round, cover loosely and rest for 10 minutes so the dough relaxes and is easier to stretch.
Shape and bake. During the rest, heat the oven to 250°C with a heavy baking tray inside. Working on lightly floured parchment, press each portion into a triangle about 1.2 cm thick, keeping the middle even. Carefully slide four breads and their parchment onto the hot tray. Bake for 10–12 minutes, until golden, firm underneath and baked through; transfer to a rack. Repeat with the remaining four. Keep the oven hot between batches.
Cool briefly and serve. Leave the breads on a rack for 5 minutes. The crust will soften slightly as steam escapes. Serve warm.

Excerpt

Make eight small Tushetian-style triangular breads from flour, water, salt and yeast. Let the dough rise until airy, shape it gently, then bake on a preheated tray for a lightly crisp crust.

Practical guidance

Success points

Measure the water at 30°C so it feels warm but not hot to the touch.
Let the dough rise by appearance, not by the clock alone; a cool room may need more time.
Keep the centre of each triangle even in thickness so it bakes through at the same rate as the points.

Practical guidance

Keep the dough soft, not sticky. Strong bread flour absorbs water differently by brand. Knead first; if the dough still clings heavily to the work surface, dust with only a small pinch of the measured flour.
Shape with light pressure. Press from the centre outward and form three clear sides. Avoid rolling the centre thin; the points should not be much thinner than the middle.
Watch the second tray. The oven and tray are fully hot by the second batch, so it may brown faster. Use the crust and baked-through centre as cues rather than extending the time automatically.
Serve and reheat. The breads are best warm on the day they are baked. Reheat cooled pieces in a 180°C oven for 5–7 minutes, or split and toast them.
Store or freeze. Cool completely, then keep in a clean, covered container at room temperature for up to 2 days for best quality. Freeze well-wrapped for up to 2 months and thaw before reheating.
Flour choice. Bread flour gives a chewier crumb and firmer shape. All-purpose flour can work, but the dough may be softer; hold back a little water at first and add it only if the flour leaves dry patches.

Nutrition per serving

Serving size: 2 small breads, about 180 g baked
Calories: About 457 kcal
Carbohydrate: About 94 g
Protein: About 16 g
Fat: About 2 g
Fibre: About 4.1 g
Sodium: About 990 mg

Approximate values are based on 500 g generic unenriched white wheat flour, 5 g active dry yeast and 10 g salt divided into 4 servings. Flour labels, salt grain size and baked moisture loss affect the final values.

Allergens and food safety

Contains wheat (gluten). Flour is a raw ingredient: do not taste uncooked dough. Wash hands, bowl, utensils and the work surface after handling it, and keep raw flour away from ready-to-eat foods. Bake the breads until the centres are set rather than gummy. If you use a thermometer, about 95–99°C at the centre is a doneness check, not a substitute for the recipe's time and appearance cues. Cool completely before storing so trapped steam does not make the crust damp.

Closing notes

Expect a plain, lightly crisp triangular bread with a soft wheat crumb.
Let the dough rise fully and keep the triangles evenly thick so they bake consistently.

About Tushetian Triangular Bread (სამკუთხა პური)

Ingredients

Dough

For shaping

Method

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

Closing notes

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