Tonis puri
| [[File:|frameless|alt=]] | |
| Traditional Georgian bread | |
| Alternative names | Georgian bread |
| Type | Bread |
| Course | |
| Place of origin | Georgia |
| Region or state | Caucasus |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Wheat flour |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Tonis Puri (Georgian: თონის პური
) is a traditional Georgian bread, known for its unique baking method and distinctive flavor. It is a staple in Georgian households and is often served with various Georgian dishes.
Baking Method[edit | edit source]
Tonis Puri is traditionally baked in a tone, which is a type of clay oven similar to a tandoor. The dough is prepared using wheat flour, water, yeast, and salt. Once the dough has risen, it is shaped into a flat, oval form and slapped onto the inner walls of the preheated tone. The bread bakes quickly due to the high temperature of the oven, resulting in a crispy crust and a soft, airy interior.
Cultural Significance[edit | edit source]
In Georgian culture, Tonis Puri is more than just a type of bread; it is a symbol of hospitality and community. It is commonly served during Georgian feasts and celebrations, often accompanied by cheese, meat, and vegetables. The bread is also an integral part of the traditional Georgian supra, a festive meal that involves a variety of dishes and toasts.
Variations[edit | edit source]
While the basic recipe for Tonis Puri remains consistent, there are regional variations across Georgia. Some versions may include additional ingredients such as milk or butter to enrich the flavor and texture of the bread. In some areas, the bread may be topped with sesame seeds or poppy seeds before baking.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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