Georgian bread

Traditional Georgian bread – an integral part of feasts, festives, but also daily lunches, breakfasts and dinners in Georgia.

The making of georgian bread in furnaces.

Bread is still baked in the ancient national way – in furnaces which are called “tone” in old Georgian language. Bread in Georgian is “puri”, so the traditional bread called “tonis puri” literally means “bread from the furnace”.
The furnace “тонэ” is similar to a stone well. It is attached to the ground and also laid out by clay bricks at the inside. There is a fire burning at the bottom, and the bread is attached on the walls, where they’re getting baked.
The Georgian bread baked in “тонэ” comes in different forms — round, oblong, with rounded-off corners — “dedis puri” (mother’s bread) and diamond-shaped and with extended tips.

The “shotis puri” bread.

This form – diamond-shaped and with extended tips, is called “shotis puri” and this bread got an opening in the middle of the bread — this is an necessary attribute. Without this opening, the flat cake will extend with hot air, and the bread will rise and will turn into a big bubble!
Shoti bread, made of flour, water, salt and yeast got very dense dough, the flat cake has an necessary form which the baker molds to the walls of the furnace, warmed up to 300 degrees. At such temperature the bread won’t fall, and will be roasted until it’s golden brown. The bread has to be baked for 10-15 miniutes in average.

Along the Gerogian countryside, they usually use furnaces with firewood. They claim the light, smoky aroma of the bread baked on firewood is more tasty then the modern version baked in cities. It’s the same difference as with shish kebab, cooked on charcoal or outdoors, on a live fire, in the countryside.
In the ancient time Georgians stored “purisded” in a special clay pot of “kochoba” — the soured dough from the previous pastries. Purisdeda parted in warm water, and is mixed with a small amount of flour, matured for days, then well soured weight was added to flour, and mixed thoroughly together with water and salt.

The unusual form av the shotis puri bread.

The Shoti form, crescent Georgian bread, baked in the region of Kakheti, the technology, the recipe and the form of bread still remaines the same. “Shotis puri” is easy to bake, and it cools down quickly. The form of “shotis puri” didn´t appear accidentally – it was convenient to be taken in to military campaigns.

The most important grain culture in Georgia it is considered to be corn, which grains are rich in mineral salts, fats, starch and other nutrients. From corn, several types of flour, popular grain, starch and other food are made.
Mchadi flat cakes are made out of corn.

Mchadi, georgian cornbread.

Nazuki — sweet fragrant Georgian bread with cinnamon and raisins.
Usually nazuki bread is baked for new year, but in Suras you can try this traditional Georgian sweet bread when necessary.

The making of nazuki breadin tradiotional furnaces, georgian sweet bread.

Nazuki is baked from the same dough as Pura (lavash) — its base consists of water, flour, salt and yeast. Further on, depending on what you want, spices, raisin and other goodies are added. This sweet bread, as well as a lavash, is baked in a тонэ — this special round furnace.