What is it back?

is the type of flat bread from the ground of Georgia. It is one of the many types of Georgian bread and is usually made of white or wholemeal flour. Shotti is distinctive due to the shape of a canoe or a ship that makes it look like something between Indian rots and naan. Thanks to its nature and name it is probably an Indian origin or influence. In English it is also called bread and can be found in Georgian bakeries and restaurants around the world. Yeast is dissolved in water, then the flour is added slowly to form a dough. The baker then divides the dough into the lumps and takes every end of the dough and stretches it until it is in the shape of a ship. The number of rot that can be made of dough depends on how much it is made and how large they are. Toné is a Georgian version of Tandoor or clay furnace. The clay oven is made of air dried clay and is round or in the shape of a hive. Toné, located in the center of the room or bakery, is illuminated early in the morning and heats with wood or coal fire at its base. As well asTandoors is limited by a wooden lid when bread is baked.

When cooking in Toné, it takes up to 10 minutes. They should be fresh on the edges with a soft texture in the middle. In the absence of tone or tandoor, it can be fried in almost the same way as the Roti or the cooked oven, although the amount of time and quality of bread may vary from device to equipment.

is the basic element of Georgian cuisine and often consume hot and fresh or with salad. Georgian salads that are consumed with breadmtevzis or salmon, salad. They can also eat them with western salads made of spinach or eggplant.

Small variations in the recipe can create a number of other Georgian breads, such as adding cheese, to make a ducks or add beans to make lobians. If the sugar and the spices are added to the basic mixture, then it is a spicy bread called natuki. Other Georgian breads include Tonis Puri, MExumi Puri and Cadi.