Shoti's Puri
Description
The recipe won't take much time. Traditional shotis puri is baked in special ovens, but it will also turn out well in a regular oven if you follow the step‑by‑step recommendations in the recipe. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Dissolve the salt in warm water.
- 3
Step 3
Add the wheat starter, stir.
- 4
Step 4
Mix wheat and whole grain flour, add dry yeast
- 5
Step 5
Add the flour and mix it with water.
- 6
Step 6
Continue kneading the dough on the table, knead for at least 10 minutes, and during the kneading brush the dough with vegetable oil, using a dough scraper to help yourself.
- 7
Step 7
Place the kneaded dough in a container whose edges are greased with vegetable oil, cover with plastic wrap, and set it in a warm place to ferment for 2–2.5 hours, giving the dough a fold after one hour.
- 8
Step 8
The dough should rise well.
- 9
Step 9
Dust the work surface with flour, then place the dough on it.
- 10
Step 10
Roll the dough into a ball. The dough is very soft, bubbly.
- 11
Step 11
Shape the dough into an elongated form, place it on a parchment sheet greased with vegetable oil and dusted with flour, the ends of the bread can be fanned out in different directions. Let it rest for 30 minutes.
- 12
Step 12
After 30 minutes make a through hole in the middle of the bread and brush it with milk. The oven should be preheated to maximum during this time. Bake at 250 °C without convection, with steam, for about 20 minutes. Watch your oven, as they all vary.
- 13
Step 13
Shotis puri can be eaten hot, right after baking.
- 14
Step 14
The bread is very tasty, with a crispy crust, still warm, with large holes inside.