Georgian Canoe-Shaped Shoti Bread

What you need

• 500 g (4 cups) bread flour, or all-purpose flour, plus extra for dusting
• 330 ml (1 1/3 cups) warm water, about 35 °C (95 °F)
• 2 tsp active dry yeast
• 2 tsp sea salt, fine

Method

Restated from the original video

1. 1

   Stir the yeast into the warm water and leave it for 5-10 min, until it foams.

2. 2

   Mix the flour and salt in a large bowl, pour in the yeast water and stir to a shaggy dough.

3. 3

   Knead on a lightly floured surface for 8-10 min, until the dough is smooth and elastic. It will be soft and slightly tacky.

4. 4

   Put the dough in a covered bowl in a warm place and let it double in size, 1-1.5 hours.

5. 5

   At least 45 min before baking, put a baking stone, steel or an upside-down heavy baking tray on the middle rack and heat the oven to 250 °C (475 °F). Set an empty tray on the bottom rack.

6. 6

   Divide the dough into 4 equal pieces and shape each into a ball. Cover and rest for 15 min.

7. 7

   Stretch each ball into an oval about 30 cm (12 in) long and 12 cm (5 in) wide. Press the middle thin and leave the edges slightly thicker.

8. 8

   Pinch both ends into points and curl them up a little so the loaf looks like a canoe.

9. 9

   Brush the loaves lightly with water. Slide two onto the hot stone using a floured peel or the back of a tray.

10. 10

    Pour a cup of hot water into the bottom tray for steam. Bake for 8-10 min, until the crust is deep golden with darker blisters and the pointed tips are crisp.

11. 11

    Repeat with the other two loaves. Cool on a rack for a few minutes and serve warm, torn by hand.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.