🇬🇪 Georgian Cuisine

Tonis Puri

Georgian Clay Oven Bread

Prep Time 2 hours
Servings 6
Difficulty Medium
Calories 250 kcal

A large teardrop-shaped flatbread baked by slapping the dough against the scorching walls of a tone clay oven, emerging blistered, smoky, and chewy.

Ingredients

Instructions

  1. 1 Mix flour, yeast, salt, and sugar, add warm water and oil, then knead for ten minutes until you have a smooth elastic dough.
  2. 2 Cover the dough and let rise in a warm place for one hour until doubled in size, then gently punch down to release gas.
  3. 3 Divide into two pieces and shape each into an elongated teardrop about forty centimeters long and fifteen centimeters wide.
  4. 4 If using a home oven, preheat to the maximum temperature with a baking stone inside for at least thirty minutes.
  5. 5 Stretch the dough slightly, then transfer to the blazing hot stone and bake for eight to ten minutes until puffed and blistered.
  6. 6 Remove from the oven and wrap in a clean cloth for five minutes to soften the crust slightly before tearing and serving.

Did You Know?

In Georgia, every neighborhood has a tone bakery where bread is baked fresh multiple times a day, and the baker is always one of the most respected people in the community.