Yield: 2 servings
|1 tablespoon||Dry Yeast Or 1/2 Oz|
|\N \N||Compressed Yeast|
|¼ cup||Warm Water (100 Degrees)|
|¾ cup||Lukewarm Water|
|2¾ cup||Unbleached Flour|
Dissolve the sugar 1st, then the yeast in a small bowl containing the warm water. Let stand in a warm place for 10 mins, or until mixture bubbles and doubles in volume. Pour into a large bowl and stir in the lukewarm water, salt, and flour. Mix well until dough is formed. Turn onto a floured board and knead for 10 to 15 mins. The dough should be smooth and elastic. Warm and lightly oil a large bowl and place the dough in it. Turn the dough in the bowl to coat the entire surface with oil. Cover with a dishtowel and let stand in a warm, draftfree place until doubled in bulk. Preheat the oven to 450 F. Punch down the dough and shape it in whichever way you prefer. For deda's puri, divide the dough into 2 equal portions and roll each into a ball.
With floured hands, gently pat the first dough ball until it has been flattened into a ¼- to ½-inch-thick circle. Place it on a nonstick or lightly greased baking sheet and with your index finger make a hole ½ inch in diameter thru' the center of the dough. This is an air vent and prevents the dough from puffing up in the center while cooking. Repeat with 2nd ball of dough. Place the bread in the upper third of oven and bake for 10 to 12 mins, or until very pale gold in color.
For shoti's puri, follow the same procedure as for deda's puri. The only difference is that shoti's puri is oval with molded handles at each end. Rather than a hole in the middle, several indentations are made along the length of the puri. When served formally both puris are cut in 1½ inch slices. When served informally at home they are torn into chunks. (Author's Note) A 14-inch topless pizza with a hole punched in the center is identical to the Georgian deda's puri.
Recipe By : The Classic Cuisine of Soviet Georgia - ISBN 0-13-138215-2
From: Dan Klepach Date: 03-01-95 (9) Cooking