Various websites such as FoodAtlas or Culinary Backstreets have devoted multiple articles to the traditional Georgian dishes. One of the most celebrated Georgian foods is Shoti Bread (in Georgian “Shotis Puri”). This canoe-shaped bread is distinguished not only by its taste but also the way it is traditionally baked.“It is incredibly hard work. Marekhi’s day begins at 4:30 a.m., when she and her co-worker Nona Khatiashvili (no relation) start making giant tubs of dough in the back of the low-ceilinged bakery, ready to be baked into the long, flat loaves of bread that Georgians call shoti. It’s a ritual of daily life here.As they turn and press the heavy mix of flour, water, salt, and yeast, it is almost up to their elbows. Everything is done by hand. That’s the special ingredient,” reads Culinary Backstreets’s article about the bread.Shoti bread is a flat bread soft inside and crispy outside. It is baked vertically in a sunken stone oven (tandoori) known as “Tone” in Georgian. Traditionally in order to bake Shoti all you need is a mix of flour, water, salt, and yeast. After mixing you should knead the dough by hand.“The freshly baked bread is then placed on wooden racks to cool, and it is usually sold wrapped in a sheet of paper.Shotis puri is consumed as an everyday bread, but it is especially popular during festive events such as Easter, Christmas, and birthdays,” TasteAtlas about Shoti bread.Related stories:Georgian cheese bread among world’s top 40 best street foods Tbilisi Sketches: Bread, the Georgian Way“Georgian Bread” – International campaign to support new Georgian movie is launched Chvishtari – Bake perfect Georgian Cornbread with Cheese
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped
Learn how to make Shotis Puri, a traditional delicious Georgian bread made with flour, warm water, yeast, and salt.
Hailing from the Samegrelo region of western Georgia, this version of khachapuri combines the best of both the Imeruli and Adjaruli varieties into one delicious bread both filled and topped with cheese!
Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cu…
In Georgia, bread is called puri (pronounced “poo-ree”) and is traditionally baked in a deep circular clay oven called a tone (pronounced “ton-AY”). Traditional bread, especially the long pointed b…
Acharuli/ Adjaruli Khachapuri is a boat shaped bread Georgian bread with melted salty cheese and a soft cooked egg in the middle hollow part of the “boat”.
Warm Georgian cheese bread (khachapuri) is easy to make and fun to share
Georgian Khachapuri is a delicious cheese bread loved all over the country. It is usually made in three different styles. This recipe is for the most common one which is a circular bread with the cheese in the middle called Imeruli.
An eggless, spinach version of Khachapuri, a Georgian cheese-stuffed bread!
Learn How To Make The Perfect Vegan Lobiani - The Traditional Georgian Stuffed Bread - Delicious & Easy - Try This Vegan Lobiani Recipe From Georgia Today!
Hachapuri (Georgian Cheese Bread) "Georgia is as fertile a country as any can be imagin’d, where a man may live both deliciously and very cheap. Their Bread is as good as any in the Worl…
In 6 simple steps, learn how to make Lobiani, a delicious Georgian bread filled with bean puree.
, but nazuki from Surmai , a small town in Shida Kartli Region, stands out with its exceptional taste. Every Georgian and tourist alike who passes beautiful Surmai road is unable to resist a good loaf of homemade sweet bread exhibited by the locals in front of their homes. Traditionally, nazuki is baked in a tone, a Georgian cylindrical clay stove, but one can bake nazuki at home in the oven as well. Here we present an easy recipe for delicious homemade nazuki.Ingredients:3 eggsButter 125 GSugar 400 GMilk 0.5 L Cinnamon 1 tspGround cloves 1/2 tsp1 vanillaAll purpose flour 1.100 KgYeast 1.5 tspRaisins 300 GSunflower oilPinch of Salt Preparation:Pour sugar, salt and butter in milk and heat until the ingredients melt together. Let the mixture cool down and proof yeast in warm milk.Whisk 2 eggs (leave 1 for coating) and blend with milk mixture. Add cinnamon, cloves, vanilla and blend well.Sift the flour into the mixture and knead the dough until smooth and elastic. Next, add raisins and mix. While kneading the dough use little bit of sunflower oil. After the dough is ready, shape into a ball, coat with oil, cover with towel and put it in a warm place until it rises for about 1-2 hours. After the dough rises, divide in 6 pieces, shape into balls, cover and let them rise again.After the dough rises, shape each ball into a half moon.Place loaves on a frying pan, brush with beaten egg yolk and milk. Let them bake in the oven at 180 degrees. Bake until golden brown and your delicious nazuki is ready.
This Imeruli Khachapuri is a delicious Georgian cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal.
Khachapuri, Georgian cheese bread. Traditional Georgian recipe made with a bread dough, filled with cheese and crowned with an egg. Step by step with video.
This simple cheese bread known as khachapuri is the most famous dish in Georgia. It is traditionally topped with melted cheese, eggs and butter
