Bread Shoti

We heat filtered water to a temperature of 30-35 degrees. In a bowl, combine dry yeast and sugar, and then pour them with warm water. Leave the bowl warm for 10-15 minutes until a yeast “cap” appears.

Sift all the flour into a deep container and add salt to it. For optimal taste, the amount of salt should be 2% by weight of the flour. Make a well in the center of the flour and pour the yeast mixture into it.

First, knead the dough with a spoon or spatula. As the dough compacts, we begin to work with our hands, collecting all the flour into a single lump.

When it becomes difficult to work with the dough in a bowl, then transfer it to a silicone mat. Continuing to knead, we begin to add vegetable oil in small parts. We shift the dough into a deep container with oiled sides. Be sure to cover the container with a towel or cling film to keep the top of the dough from crusting. We leave it for 1 hour in a warm place, for example, in an oven at 30-40 degrees.

The dough has risen well, it has become fluffy and pliable. Transfer it to a work surface sprinkled with flour. We divide the dough into two identical parts, each of which is lightly rolled in flour. Cover the balls with a towel for 15 minutes and let them rise again.

We shift the risen balls of dough onto a sheet of parchment. We begin to form the pita bread correctly: we stretch it into the dough in length, pinching the sharp edges, and slightly stretch it in width. We should get the shape of a boat, in the center of which we need to make a hole for steam to escape. We transfer the parchment to a hot sheet of a baking sheet and bake pita bread for 15-20 minutes in preheated to 220 degrees. oven.

We take out hot pita bread from the oven and transfer them to the wire rack. Let them cool at room temperature, covered with a towel.

Now the Georgian bread Shoti is ready! The incredible smell of a freshly baked product makes the whole family gather at the table. Lavash is airy, soft, but with a perfect crispy crust. Try it and see!
Enjoy your meal!