Composition / ingredients
Step-by-step cooking
Step 1:
How to cook Georgian puri? Heat the water a little, to about 30oC. The water should be a little warm, but not hot. Pour dry yeast into lukewarm water, mix thoroughly so that the yeast completely dissolves. Set aside the container for 2-3 minutes so that the yeast begins its work.
Step 2:
Take wheat flour. For baking tortillas, use high-quality flour of the highest grade. Place a sieve over a container of yeast water and sift wheat flour through it. Due to sifting, the flour will be filled with oxygen, which will make the dough more tender and soft, and it will also allow you to remove unnecessary impurities and garbage cans that may be in this product. Also add salt.
Step 3:
First with a spoon, and then with your hands, knead the dough. Knead the dough for about 10 minutes. If necessary, you can add flour, but do not clog the dough, otherwise it will turn out very hard, and the cakes are tasteless. Cover the container with the dough with a towel and put it in a warm place for 1.5-2 hours for fermentation. During this time, the gluten will swell, and the dough should come up and increase in size.
Step 4:
Divide the dough that has come up into 2 equal parts. Roll each part into a ball, cover with cling film and leave the dough balls to rest for another 15 minutes.
Step 5:
Take the first blank and form puri from it, creating the shape of a boat: first stretch the blank with your hands into a bundle, and then a little wide so that a rhombus forms in the center. Make a hole in the center. Do the same with the second blank. Transfer the tortillas to a baking sheet covered with baking paper and cover with a towel so that the dough does not chafe. Leave the formed puris to proofing for another 20 minutes.
Step 6:
While the tortillas are melting, put the oven on 230-250oC to warm up. The duration and temperature of baking tortillas depends on the temperature and design of your oven. After 20 minutes, put the pan with puri in the preheated oven and bake the tortillas for 15 minutes.
Step 7:
Put the finished tortillas in a bread box and cover with a towel. It is advisable to serve puri on the table hot, but they are also good when cooled down. From this amount of ingredients, 2 large tortillas turned out.
Sunny Georgia is distinguished by its hospitality, the beauty of nature and extremely delicious cuisine. Many Georgian dishes have become very popular in Russia. And oblong tortillas called "puri" have become an excellent alternative to black bread.
Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since it is impossible to do a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry yeast - 410 kcal/100g
