Denis Valentinovich Manturov Minister of Industry and Trade of the Russian ...
Bread is “puri” in Georgian, and the oven is “tone”, so the locals call the bread from the oven “tonis puri”. Georgians bake different types of bread, each district has its own mini-bakery. It comes in different shapes: round, oblong, with rounded edges - "dedis puri" (mother's bread), and "shotis puri" - diamond-shaped, with elongated corners, in the form of a saber.
What is included in the "shoti"?
The recipe for traditional Georgian flatbreads, Shotis Puri, is very simple. The composition is the same as for ordinary white bread: flour, water, salt and a little yeast (in authentic recipes, yeast is often replaced by "biga" or "ripe" dough). But despite the simple ingredients, the taste of shoti is different from the usual pita bread. The crumb is porous, regular structure, crispy and salty crust.
Of course, baking in a home oven will not give the same result as a Georgian tone oven. The temperature is lower here and there is no campfire aroma. But still, at home, you can get an approximate version of Georgian bread, albeit not exactly the same, but still tasty.
What to serve with?
Shotis puri is crispy on top and with a porous crumb, it is very good with barbecue and almost any Georgian dishes: kharcho, satsivi, chanakhi. It goes well with cheeses. It is a special pleasure to cut the steaming bread, put a piece of suluguni and a couple of cilantro sprigs inside.
Can be served with barbecue. Put a whole cake on a large dish, remove the prepared meat from the skewer on top, cover with another shot so that it does not cool down. Serve like this to the table. As a result, the kebab remains hot, and the bread crumb is soaked in juices from the meat, delicious!
Total cooking time: 3 hours
Cooking time: 10 minutes
Yield: 3 cakes
Ingredients
- wheat flour - 400 g
- salt - 1.5 tsp
- dry yeast - 0.5 tsp.
- warm water - 300 ml
Preparation
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Knead the dough. To do this, pour into a deep bowl warm water, we breed dry yeast and salt in it. Do not be confused by the amount of salt, the dough should turn out to be very salty, then the taste of the bread will be pronounced, very pleasant. Next, pour the sifted flour into a bowl. We knead the dough with our hands - it should be thick, but in no case clogged with flour (you can add flour over the norm, but do not overdo it, otherwise the bread will be tough). Knead the dough well, stretching and collecting for about 10 minutes. You can entrust the process to a bread maker or work by hand.
Cover the bowl with the dough with a clean towel and leave in a warm place for 2 hours. During this time, the gluten will swell, and the dough bun will approximately double in size.
We divide the dough into 3 parts (it can be divided into 2 parts, then the crumb will be higher and more luxuriant, and then both blanks will fall on a baking sheet at once; but personally I like it when there are a lot of crust, but there is little crumb, so I divide by 3 cakes), form the balls and leave for another 15 minutes, covering with a towel.
We form shotis puri - we stretch the blanks with our hands to get elongated loaves. Then we stretch it a little wide to form a rhombus.
The palm should fit in the center. We put our palm and pull to the sides, thus forming a rhombus with pointed edges.
We roll up a little from both ends to get a kind of boat. Slightly flatten the middle with your palm and pinch off a piece of dough in the center. Air will escape through the hole. Without it, the cakes will expand and turn into round rolls from the hot air accumulated inside.
Put on a baking sheet sprinkled with flour. I like to bake Georgian bread on a baking sheet turned upside down - this way the sides do not interfere (I have 2 pieces on the baking sheet at a time). Leave for 20 minutes for proofing.
At the time of baking, the oven should already be preheated to a maximum of 240-250 degrees, you can turn on the grill. We send the blanks to a hot oven and bake for 10-15 minutes. If your oven bakes unevenly, then open the door about in the middle, unfold the baking sheet if necessary and add steam - with water from a spray bottle (I sprinkled it directly over the baking sheet and bread, even if water gets on it). Steam will prevent the bread from drying out too much. The bread can be crusty on top or it can only be baked from the bottom and remain completely white on top, it all depends on the capabilities of your oven.
Take out the finished cakes and cover with a towel. Serve hot or cold. Keep in mind that they dry quickly, like pita bread, so it makes sense to store in a bag.
If you want to surprise your household or guests, then by all means do Puri. it indian tortillas, which even hostesses who have never visited this colorful country can bake. Getting to know this unique cuisine can happen right in your kitchen. After all, this dish does not hide any special secrets and secrets. A recipe with a photo and several videos posted below in the form of a selection will help to prepare wonderful Indian Puri tortillas. The appeal of such a lean treat is that it fits perfectly into the vegetarian menu and the daily diet of any person. Flatbreads are the perfect nutritious and satisfying breakfast. After all, Puris are always appetizing, airy, crispy. During frying, they pretty much inflate, forming cavities inside. By the way, you can fill it with a variety of fillings: meat, vegetable, sweet. Experiment!
Cooking time is 45 minutes.
Servings Per Container - 6.
Ingredients
The recipe for Puri flatbreads, as in India, includes the most common ingredients. If you decide to bake such a delicacy at home, then you will not have to search for ingredients long and hard. Here's what we need for these oriental baked goods:
- drinking water - 100 ml;
- high-quality flour - 150 g;
- vegetable oil for dough - 1 tsp;
- vegetable oil for frying - 300 ml;
- salt - 1 pinch.
How to make Indian Puri tortillas
As you could see for yourself after reading the Puri recipe, there can be nothing difficult in preparing such lean cakes a priori. That is why the answer to the question of how to bake Puri is elementary. However, as a result, you will end up with excellent pastries on your table: aromatic, crunchy, satisfying. This delicacy goes well with various side dishes, salads, desserts, first courses. But the real hit is Indian Puri with legumes. Mmm ... just delicious!
- If you do not know how to prepare Puri, follow the instructions provided. Help to make Indian Puri tortillas recipe with photo. Follow it and you will certainly succeed. So, immediately you need to prepare all the products. This is an uncomplicated set, but it will be very offensive to find out that something from this list is not in the house in the process of making cakes. So it's best to secure yourself in advance.
- It is recommended to sift the flour first. It is best to use a sieve with the smallest mesh. This will prevent debris from entering the Indian baking dough. The sifted flour is poured into a bowl for kneading the dough. Finely ground salt is also sent there. Everything is thoroughly mixed, after which it is necessary to gently pour warm water into the composition in a thin stream. At the same time, according to this recipe with a photo, it is recommended to stir the mass for future Puris continuously. This will optimally glue the liquid all the flour in the container. Next, the hands are lubricated with vegetable oil. You don't need to pour too much of it, just grease your palms. After such preparation, you can safely start kneading the dough. The mass should be kneaded thoroughly. As a result, the composition should be not only homogeneous, but also elastic enough. You will need to pour 1 small spoon into it vegetable oil without smell. When the dough is completely kneaded, it is recommended to roll the finished mass into a ball and cover with a damp, clean kitchen towel. The composition should be given about half an hour for proofing.
- The next step in baking is working with the dough. To make Puri cakes, as in India itself, we need to divide the entire mass into 6 pieces of identical size. Each of the fragments is rolled by hand or with a rolling pin into a thin cake.
- Now the frying pan is taken and sent to the stove. The fire will need to be set moderate. Refined vegetable oil is poured into the pan and heated, but not to boiling water. Our blanks are sent to oil.
On a note! Keep in mind that Indian Puri cakes according to this recipe with a photo must first literally drown in oil. But gradually they will begin to hiss and rise, swelling. To help the baked goods roast evenly, help them and press down a little with a slotted spoon.
- Then the cakes are turned over and fried on the back.
- What remains is the finished Indian Puri flatbread made according to this recipe, put on a paper towel to remove excess oil.
It's delicious and satisfying! While they stay hot, you can brush them with cheese or sprinkle with powdered sugar!
Video recipes
Video recipes will help you cope with baking for "one-two":
India continues to delight us with recipes for delicious national dishes. Read about how to cook.
BANANA PURI
- 2 bananas;
- 2 cups of flour;
- 100 g of ghee or butter;
- 1 cup of sugar;
- 1-2 tablespoons of water;
- 100 g of oil for frying.
Sift flour into a large bowl, add spices and salt. Pour in melted ghee or butter... Rub it into flour until the dough looks like large bread crumbs. In another bowl, mash the bananas, add sugar, combine with flour and mix thoroughly. If there is not enough moisture to form a dough, add more mashed bananas or 1-2 tablespoons of warm water. If the dough sticks to your hands, add flour.
Knead the dough for a few minutes, until smooth and fairly steep; let the dough sit for 15-30 minutes. In a saucepan, heat ghee or vegetable oil over medium heat. Put a few drops of this oil on the surface where you are going to roll out the dough, make 16 balls out of it and roll them into thin cakes (2-3 mm thick).
When the oil begins to smoke, reduce the heat and place the puri in the oil. It drowns for a second, then rises to the surface with a hiss. Immediately, gently submerge it in the oil with the back of a slotted spoon until it puffs up like a ball. Then fry the puri on the other side for a few seconds and place it on the edge in a colander to drain the oil.
The dough for these puris should be kneaded until firm and fried until golden brown.
Fried puri scones are part of a traditional Indian breakfast, or light dinner. The flat bread swells when it is fried in oil, and the cavity is used for filling it with the filling. Tortillas are not only a traditional part of the vegetarian table, but also have ritual significance, as they are brought as gifts to Indian gods.
Puri is served on its own, or with curry, or bahaji. We will consider the recipe for the latter in more detail.
Puri indian tortillas recipe
Puri indian tortillas recipe
Puri recipe
Indian puri cakes are made from plain wheat flour, a little salt and water. You can also add a drop of vegetable oil to the dough.
Please note that before frying the cake, the oil must be well heated so that the dough does not absorb excess fat and does not become dull.
Ingredients:
- wheat flour - 1 tbsp.;
- salt - 1/4 teaspoon;
- water - 1/2 tbsp.;
- vegetable oil.
Preparation
Sift the wheat flour with a slide into a bowl and mix with salt. Gently knead the dough, slowly adding to it hot water... As a result, we get a fairly dense lump that needs to be kneaded for 5-7 minutes. Now the puri base can be wrapped in oilcloth and left in the refrigerator for 30-35 minutes to swell the flour gluten and make the dough soft and elastic.
The finished dough can be divided into balls of approximately the same size, or you can roll the sausage and cut it in portions. Now roll the portions of dough into thin cakes and fry in a large amount of butter on both sides until golden brown. During the cooking process, the puris will swell and become like golden balls.
Put the finished puris on a napkin to get rid of excess fat, and then serve them instead of the usual bread, or eat them separately, with chutney, or wash them down with milk or tea.
Puri bhaji
Bhaji is a traditional Indian dish served exclusively with puri cakes. Usually bhaji is a roast made from a variety of vegetables, but the most popular options are made with onions, tomatoes, or potatoes. We are happy to share the recipe for the latest Indian dish.
Ingredients:
- potatoes - 4 pcs.;
- onions - 1 pc.;
- green chili - 1 pc.;
- mustard seeds - 1 tsp;
- cumin - 1 tsp;
- water - 3/4 st.;
- asafoetida - a pinch;
- turmeric - 1/2 tsp;
- chopped coriander - 3/4 tbsp.;
- black mung bean - 1 ½ tsp;
- ginger (grated) - 1 tsp;
- curry leaves - 12-15 pcs.;
- vegetable oil - 2-3 tbsp. spoons;
- salt to taste;
- puri cakes.
Indian puri flatbread recipe with video
Indian puri flatbread recipe with video
Preparation
Wash the potatoes and cook them in their uniforms. Peel and cut soft tubers. Heat the vegetable oil in a frying pan and fry the cumin, mustard and black mung bean in it until the mung bean begins to darken.
Chop the onions and put them in a pan with spices, fry until soft and add the grated ginger and chili root. Fry the contents of the pan for another 1 minute, add curry leaves, turmeric and asafoetida.
The last thing in the pan is chopped potatoes and chopped coriander. Fill the contents of the pan with water and salt. Simmer covered for 5-6 minutes over low heat. The finished bhaji should not be dry; moisture should remain in it.
The dish can now be sprinkled with leftover crushed coriander, seasoned with salt and pepper to taste, and served with ruddy puri, boiled rice and a little yogurt curry. The dish is eaten without ceremony, directly with bare hands, pinching the necessary ingredients with a flat cake and sending it straight into the mouth.
Try it, you will love to combine puri bread with a variety of dishes.
Cooking method:
How to make crispy Indian Puri tortillas. Pour salt into flour, pour in about ½ cup warm water and knead a thick dough. Add 1 tsp to the dough. vegetable oil, knead it thoroughly again. Wrap the prepared dough with foil, leave at room temperature for half an hour. Then divide the dough into 6 equal parts, make a bun out of each, then flatten the buns with your hands into small cakes and roll a little with a rolling pin.
Heat vegetable oil in a frying pan (medium amount - as for pancakes), put the cake and fry until browned on one side, then, turning it over with a slotted spoon - on the other until golden brown. Each cake must be fried separately and, after the pan, laid out on a paper towel, which will absorb the excess oil. Place ready-made crispy Puris on a plate and serve hot. Bon Appetit!
Traditional oriental bread differs from the fluffy and rich bread familiar to Europeans. Indian flatbreads puri, chapatis, bahatura, paratha - are made from unleavened dough without eggs, but with butter ghee, which can be replaced with vegetable oil. These pastries are served hot. Vegetables are wrapped in thin and soft tortillas, and crispy puris and chapatis are used as cutlery, scooping up food with them like a spoon.
I propose to master the recipe for thin crunchy cakes that are very popular in India - puri. They are prepared quite quickly from the simplest ingredients. The calorie content of this bread is great, but sometimes you can treat yourself to crispy pastries. Such cakes will find their use in vegetarian cuisine and during the fast. So let's cook.
Light
Ingredients
- Water - 150 ml;
- Salt - 0.5 tsp;
- Wheat flour - 280 g;
- Ghee - 25 g;
- Sunflower oil for frying.
Preparation
To make cakes, we need warm water. Pour it into a deep bowl. Add salt. Stir until the salt dissolves. 
Sift wheat flour into a separate container. Pour more than half of the flour into a bowl of water. Stir with a spoon in a circular motion until a thick dough forms. 
Gather the dough into one lump. Make a depression in the center. Add melted, not hot, ghee to the well. Stir in well with a spoon. 
Pour the rest of the flour onto the board. Continue kneading on the board. Knead a soft dough. It is very pleasant to the touch and good to work with. Cover with a damp towel and leave for 20 minutes at room temperature. 
Lightly dust the board and knead the dough. Divide into 12 pieces. Beat each piece again and give the shape of a ball. 
Roll out the ball into a thin flat cake with a diameter of 15-17 cm. The thinner the dough is rolled out, the more crunchy the flatbread will be.
Heat enough refined sunflower oil in a skillet so that the pieces float freely when frying. Place the dough sheet. Fry until light golden brown on one side, then turn over to the other and continue browning. When frying, the cake will bubble a lot.
Place the prepared puris on paper towels to remove any remaining oil. Serve to the table. Delicious hot and cold, especially with first courses, milk, kefir. Bon Appetit!
Traditionally, puris are made from finely ground whole wheat flour "Atta", it has a soft light yellow color and delicate aroma. If you can't get it, use regular whole grain flour, but be sure to sift it out of the larger particles.
Puri is cooked in fat to prevent it from burning - shake off the flour thoroughly before lowering the dough into the pan. Better yet, grease the table and rolling pin with oil.
Having mastered the given basic recipe, feel free to tackle more complex variations. Prepare masala puri by adding ground red pepper, cumin and turmeric to the dough.
Prepare puris for breakfast or lunch, even non-vegetarians will appreciate their delicate taste.
Step 1: prepare the dough.
First of all, turn on the stove to the middle level and put a saucepan with clean distilled water on it. It is not necessary to bring the liquid to a boil, we just heat it to 39 - 40 degrees, that is, it should be warm. Simultaneously with heating the liquid, set a deep bowl on the kitchen table and sift the required amount of wheat flour into it using a fine sieve. Add salt to the dry ingredient and mix the dough ingredients with a whisk until smooth.
By this time, the water in the saucepan has warmed up to the desired temperature, pour half of the warm liquid into the bowl with the dry mixture and knead the dough of medium thickness with clean hands. Then add a teaspoon of vegetable oil, the remaining warm water and knead a thicker dough. It is best to knead with plastic gloves. So you will be sure that the oil necessary for the test will not remain on your hands. Now we cover the container with the dough with plastic wrap, then with a damp kitchen towel and set the bowl aside, allowing the flour semi-finished product to "rest" 10-15 minutes.
Step 2: form the puri.
Put the rested dough on a cutting board and roll it into a tourniquet. After we cut it with a knife into 6 - 8 equal by the size of the pieces.
We roll the pieces into balls and, with the help of a rolling pin, alternately roll them into flat cakes with a thickness up to 3 - 4 millimeters... Place the raw puris prepared for frying on a clean cutting board lightly sprinkled with wheat flour, so that they lie at a distance from each other. Step 3: fry Indian puris.
Now we take a frying pan, put it on the stove, turned on at the middle level, and pour about 300
milliliters of vegetable oil. Dip 1 cake into the heated fat and lightly press it down with a slotted spoon so that it is completely immersed in vegetable oil. Fry 1 side of the puri for 30 – 40
seconds and then turn the cake over to the other side, fry it also for 30 – 40
seconds or until golden, ruddy, bubbly.
Then transfer the prepared puri to a paper kitchen towel and let the paper absorb the excess fat. If necessary, add a little vegetable oil to the pan and put the next puri in it. In this way we prepare all the remaining tortillas and then transfer the puri to a large flat dish. Step 4: Serve Indian Puris.
Indian puri are served hot, as an addition to equally delicious Indian dishes, it can be kichari - stewed rice with mash, vindaloo - stewed pork with spices, mung beans or bhaji - stewed potatoes with sesame seeds and herbs. Enjoy cooking and enjoying traditional Indian food! Bon Appetit! - - Instead of vegetable oil, you can add melted butter, regular ghee, or melted pork fat to the dough.
- - If desired, in order to give the puri a more ruddy dark beige crust, half a teaspoon of sugar can be added to the dough along with salt.
- Sometimes a little baking soda is added to the dough to get crispier purries. The above amount of ingredients is about half a tablespoon.
