Bread Cakes in the Oven

by Editorial Staff

These flatbreads are a variation of the so-called Georgian lavash, or rather, shotis puris, which are traditionally cooked in a tonne oven – right on its incandescent concave walls. This recipe is an attempt to adapt the Shotis Puri recipe to the conditions of the modern oven. The base is the simplest yeast dough with the addition of a drop of olive oil.

Summary

Cook Time	45 minutes
Total Time	45 minutes
Course	Dessert
Servings (Default: 6)

Ingredients

Instructions

Make a dough. To do this, crush fresh yeast into a large bowl. Pour in 100 ml of warm water and stir until smooth and smooth.
Add sugar and one and a half to two tablespoons of flour to the yeast mixture, mix. Stir again after 2-3 minutes to disperse the flour well.
Cover the bowl with plastic wrap and leave in a warm place for 25-30 minutes. The yeast should rise well and form a fluffy foam. In parts, stirring the dough, add the sifted flour to it.
Knead a soft dough. Pour in olive oil and knead the dough by hand or using a mixer with a dough attachment. It takes about 7-10 minutes to knead to get a springy soft dough.
Cover the bowl with cling film and leave in a warm place for 1-1.5 hours. The dough should expand substantially. Preheat the oven to a maximum (230-250 degrees). Crumple the dough that has come up and divide into 3 equal parts.
Line a baking sheet with parchment paper. Form each part of the dough into a “sausage”, put it on a baking sheet. Flatten the middle part of each “sausage” with your hands, giving the dough the shape of a “boat” and making sure that the thickness of the dough remains approximately the same over the entire area of the cake.
Place the bread in a preheated oven and bake at 230-250 degrees for about 15 minutes. My bread puffed out a little rose, and after baking, it went down. Remove the hot prepared bread from the baking sheet and wrap it in a clean, dry towel until it cools completely.
Ready bread can be served immediately after cooking.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.