Georgian Shoti: Canoe-Shaped Clay Oven Bread

Written by on in Bread, International, Vegetarian

Transport your kitchen to the Caucasus with this Georgian Shoti bread—a canoe-shaped, golden loaf traditionally baked in a tone (clay oven). With a chewy crust and pillowy crumb, this yeast-leavened bread is perfect for tearing and sharing at the table. No clay oven? No problem! Our home-friendly method delivers authentic flavor and texture using your oven and a baking stone or sheet.

Top Tip

Let the dough rest well for maximum flavor and a tender crumb—don’t rush the rising steps!

Ingredients

For the Dough

  • 3 1/2 cups bread flour (plus extra for dusting)
  • 1 1/4 cups warm water (about 110°F/43°C)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt

For Shaping & Baking

  • Extra flour, for dusting
  • Baking stone or heavy baking sheet

Steps

  1. In a large bowl, dissolve the sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
  2. Add the flour and salt to the bowl. Mix until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled (about 1-1.5 hours).
  5. Punch down the dough and divide into two equal pieces. Shape each into a ball, cover, and let rest for 10 minutes.
  6. Roll each ball into an oval about 14 inches long and 4 inches wide. Pinch the ends to form a canoe or eye shape.
  7. Dust a baking peel or parchment with flour. Place the shaped loaves on it, cover, and let rise for 30-40 minutes.
  8. Meanwhile, preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet inside.
  9. Slide the loaves onto the hot stone or sheet. Bake for 12-15 minutes until golden and puffed.
  10. Cool slightly, then tear and enjoy with cheese, dips, or soups.

Nutrition

  • Calories: 180
  • Protein: 6g
  • Net Carbs: 36g
  • Fat: 0.5g
  • Fiber: 2g

Tips

  • For a rustic look, dust the loaves with extra flour before baking.
  • If you don’t have a baking stone, preheat your heaviest baking sheet for a similar effect.
  • Serve warm with sulguni cheese or alongside hearty stews.

FAQs

Can I make Shoti bread without a baking stone?

Yes! Use a preheated heavy baking sheet for a similar crusty result.

Cooking for one?

I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.

👉 Read Real Food for One

Can I freeze Shoti bread?

Absolutely. Let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in a hot oven for best texture.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour gives a chewier, more authentic crumb. All-purpose will still yield delicious bread.

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