• To prepare Shotis Puri , a basic bread dough is prepared with flour, salt, yeast and water.

Shoti oven or Tone/ Toner/Tonir

• Traditional oven used for baking Shotis is called Shoti oven or Tone. This is a well like clay structure built into the ground. Before baking, the oven is heated by using wood or other fuels inside it. The fire generates intense heat, which is absorbed by the clay walls and floor, creating a hot baking environment is heated using wood or other fuels. Maintaining the right temperature of the oven is very important.
• Metallic sheets or discs are used to monitor the temperature so that the bread is baked properly.

How to bake Mother's bread in Shotis Oven

• As with any other bread dough, balls are made out of it and kept covered.
• With the help of flour, each ball is shaped into somewhat oval or canoe shape with elongated ends.
• The ball of dough that is shaped is held from the tapering sides and carefully stuck against the walls of the tone. One has to bend really low down into the clay oven in order to slap a bread against the wall of the Shoti oven. Several Shotis are neatly stuck all around the wall of the oven for baking.
• After about 10 minutes of baking in the Shoti oven, the bread is gently scraped from the sides of the oven with the help of two long metallic tools - Shotis paddle and Shotis hook. (refer to video)

How to serve

• Shotis bread is often enjoyed with various Georgian dishes. This bread is eaten warm and fresh. It pairs well with cheese, hearty stews, grilled meats, cheese, and vegetable dishes. The bread's soft interior and crusty exterior makes it versatile and suitable for a wide range of culinary pairings.
• Lemonades , mojito or fruit juices are a welcome with Shotis bread.