Many of us know the wonderful taste of Georgian shoti bread – salty, hearty, it goes well with almost any meal. And even more so for barbecue and ketchup.
It is interesting that if the shape of the Georgian shoti with pointed ends is just a tribute to tradition, then the hole in the middle of the cake is a necessary technological attribute. Without it, hot air will expand inside the cake and all the bread will rise and turn into a large bubble.
The main charm that Georgian shoti bread possesses is its lightness. Due to the large number of pores, it weighs little and is very easy to use, almost without affecting the figure. And like any bread, shoti has its own specificity of preparation.
How to make shoti
The main feature of making shoti is baking it in a special oven, very similar to a tandoor. In principle, you can cook Georgian shoti bread in an ordinary oven, but, alas, homemade bread makers and even more so ovens are not suitable for this.
All the ingredients that make up the shoti and needed to make it are flour, water, salt and yeast. Sometimes finely chopped onions are added to Georgian bread, but here it will be just an additive that does not affect the taste in any way.
