Shoti lavash

Category: Bakery products
Kitchen: georgian
Shoti-lavash

Ingredients

flour 300 g
water 180-190 ml
fresh yeast 9 g
salt 1.5 tsp
molasses (honey) 1 tsp
olive oil 1 tsp

Cooking method

  • 1. Dissolve molasses and yeast in lukewarm water. Add 2 tablespoons of flour (take from the total amount) and leave for 15 minutes in a warm place.
  • 2. Mix flour with salt and combine with yeast mixture. Leave to stand for 5-7 minutes. Add olive oil and knead the dough for 3-5 minutes. At the end of the batch, a soft, slightly sticky bun is obtained. Leave the dough to rise until it doubles in volume.
  • 3. Transfer the dough to a flour-dusted cutting mat and divide in two. Gently stretch the dough with your hands into squares approximately 3 cm thick. Fold in three, sealing with the edge of your palm. Take the resulting bar by the ends and scroll 3-4 times in the air around the axis, slightly stretching the edges. Place on a baking sheet lined with baking paper. Press in the middle along the length with the edge of the palm or fingers and prick with a fork. Sprinkle with water and proof until doubled.
  • 4. Bake in an oven preheated to 220 degrees for 12-15 minutes. Lightly sprinkle with flour before baking.
  • Shoti-lavash
  • Shoti-lavash

Cooking program:

oven

Note

Of course, baking authentic Georgian bread in an ordinary oven is very problematic. Nevertheless, the lavash, the recipe of which I decided to bring to your attention, turns out to be very, very tasty. Try it, highly recommend.
Cook with love and bon appetit!

Omela
Marish, super- sausages lavash turned out !!!! Do you know where such a beautiful name comes from?
Gasha
Marin, how I like everything !!! And spinning, and the result !!!
Twist
Ksyusha, I have information (and the recipe itself) from a friend who worked in Georgia for about a year. She said that "shoti" is called a slightly sickle cakes. There are oval ones - they are called "mother's bread" (dedas-puri), round with a difficult name, etc.
I only know that there is no butter and sugar in the authentic version. But I laid out the recipe in a form adapted to home conditions. After all, we do not have Georgian "tones", only ovens


And spinning, and the result !!!
Gasha, the result is very ... it turns out delicious, honestly! And in the process of spinning, the dough "plays" so nicely at hand!
Twist
Shoti-lavash
I found this photo.
Omela
Crochet
I came-saw-wanted !!!

Marish, I decided to try, please tell me:

knead the dough for 3-5 minutes.

Did you mix with a mixer? Or pens?

I usually use a mixer to knead the dough for a longer time, or is this time more than enough?

For this moment I am especially nervous:

Take the resulting bar by the ends and scroll 3-4 times in the air around the axis, slightly stretching the edges.

Twist
Inus, knead with an ordinary hand mixer. Enough time - 5 minutes is enough for this recipe.
Crochet
Quote: Twist

5 minutes is enough for this recipe.
Already convinced in practice !!!

Shoti-lavash

I will report for the taste by the evening, at the same time I will show you the cut, while no one has tried it, I do not allow Shoti-lavashlet it coolb ...

Mnu somehow didn’t work out with the shape, it seemed like I did everything according to what was written ... but I honestly ... twisted them for the first time ... boom, continue to master !!!

P.S. To my shame, I realized late that the workpieces had to be made flatter ... woh means the habit of twirling rolls, hot in everythingcand pomp ... wellPhesitated, well, who does not happen ... Next time I will be luhhdo not try !!!
Twist
Inus, handsome men turned out !!!
And they don't have to be very flat. At least I still get plump ones - they "jump" a lot in the oven.

zlevichek
Shoti-lavash
I still have to work on the form and work
The recipe itself is just wonderful! Taste, crust, crumb - everything is just super!
Baked for 10 minutes. at maximum temperature in convection mode. Dry yeast 1.5 tsp.
Kneading the "pelmeni" mode in a bread maker. I am very pleased with the result!

Thanks a lot for the recipe!
Cartoon
I'm with a report)

True, I tried to twist-twist something, but hands-hooks)) So I left it with a long loaf))

Shoti-lavash

Shoti-lavash

Myakgiyiy Preciousness)
I smeared it again with a mixture of milk and butter (albeit without salt and sugar). The crust is thin, soft
It's generally so salty, right?) If you make it just like bread, then you can use less of it, for my taste)
Thank you very much for the recipe!
Twist
Wow! What chubby! The crumb is super!
Zarinochka, the form is a real thing The main thing, I liked the taste! Eat to your health!
It turns out so salty, right?)
Yes, it seems not very salty, maybe a little.
Thank you very much for such a delicious photo!
Cartoon
periodically I bake according to the recipe) True, I mold like a regular loaf)
I began to put more sugar in the mixture to grease the dough) The crust is noticeably rougher)

Shoti-lavash

Shoti-lavash

Twist
Wow, how rosy they are! And the cuts are already opening up great!
I began to put more sugar in the mixture to grease the dough) The crust is noticeably rougher)
Zarinochka, I really do it by eye, but I try to take about the same amount of salt and sugar. Try experimenting again, although the result is already evident!
pushkar
🔗
🔗 - here the recipe for the shoti itself is real and not through girlfriends. without any molasses and others, believe me this is no longer a shoti.
🔗
🔗
🔗
🔗
Itself changed at home only for cakes of different republics. I consider them the best bread.
alena40
Hello. I really want to bake your lavash, but there is no molasses and nowhere to take! What can be replaced?
plasmo4ka
Alyona, the recipe says: molasses (honey) 1 tsp, that is, instead of molasses, you can honey
alena40
Thank you

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers