Shoti Puri | Georgian Boat-Shaped Oven Bread

Mix the flour and yeast, add the warm water and bring the dough together, then sprinkle in the salt and knead for 10 minutes. The dough should be firm, smooth, and nonsticky. It is kneaded enough when a piece stretches between your fingers into a thin membrane without tearing. Cover and leave to rise.

Place the baking stone on the lower oven rack and heat the oven to 250°C / 480°F. Divide the risen dough into four equal pieces, each weighing 250 g. Shape them into tight balls, cover with a cloth on a floured counter, and rest for 20 minutes.

Press each ball into an oval with your palm, then hold both ends and gently stretch it on the counter to 40 cm long. Pinch the ends to make them pointed; the center should be 12 cm wide and 1.5 cm thick. Press a shallow lengthwise groove down the center with your finger.

Use the back of a floured board or tray to slide the breads onto the hot stone, two at a time. Splash one 200 ml measure of water against the oven walls and close the door immediately; the steam keeps the crust thin during the first minutes. Bake for 11–13 minutes, until the bread is deep golden and sounds hollow when tapped on the bottom. If you do not have a baking stone, preheat a heavy inverted baking sheet in the same way.

Transfer the breads to a wire rack. To keep the crust crisp, cool them uncovered; to soften it, cover them with a cloth as they cool.