1. Recipes
  2. Mains
  3. Shoti

Middle Eastern

Shoti

The canoe-shaped Georgian bread baked against the wall of a clay tone oven, with pointed ends, a blistered crust and a soft, chewy crumb. Made at home on a screaming-hot baking stone, it comes out close to the real thing: torn warm at the table with cheese, herbs and wine.

MainsSidesVegan
39 min25 prep · 14 cookMedium536 kcalper serving
Shoti

Instructions

  1. Stir 2 g of dried yeast and 2 g of sugar into 130 ml of lukewarm water (about 35C) in a small bowl and leave it 10 minutes, until the surface is foamy and smells of bread.
  2. Whisk 200 g of strong white flour with 4 g of fine salt in a mixing bowl. Pour in the yeast water and bring it together with your hand into a shaggy dough, then turn it onto an unfloured worktop and knead 10 minutes, slapping and folding, until it is smooth, springy and no longer sticks to your palm.
  3. Round the dough into a ball, return it to the lightly oiled or floured bowl, cover with a cloth and leave in a warm place for 75 minutes, until doubled and domed and a fingertip leaves a slow-filling dent.

4 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat, it's freeiPhone · App Store

Per serving

536kcal
19gprotein
101gcarbs
5gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat