Georgian · bread
Georgian Flatbread (Tonis Puri)
Georgian Flatbread (Tonis Puri) reads sweetness 7.2, salinity 3.6 and funk & ferment 2.8 on Palate's 0–10 flavor X-ray — a Georgian bread, about 2 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 7.2 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 2.4 / 10
- Aromatic & Spice — 0.7 / 10
The measured notes (of 18)
Sweetness 7.2 · Salinity 3.6 · Funk & Ferment 2.8 · Nutty 2.4 · Earthy 1.5 · Bitterness 0.8 · Umami 0.7 · Herbaceous 0.7
What's in it (5)
- 4 cups wheat flour
- 1 1/4 cups water
- 1 1/2 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
Time & effort: about 2 hr (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 229.7 kcal, 9.5 g protein, 1.7 g fat, 44.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix a simple leavened dough and knead until smooth and elastic, then let rise for an hour.
- Shape into long oval or round loaves and slap them against the inner wall of a preheated tone clay oven; the bread will cling and bake in minutes in the intense heat.
- Peel off when puffed, blistered, and golden, and eat while still warm.
Dishes with a similar flavor shape
- Aish Baladi (Egyptian Flatbread) — Egyptian
- Obwarzanek Krakowski (Kraków Ring Bagel) — Polish
- Mizu Yokan (Chilled Smooth Red Bean Jelly) — Japanese
- Puff Puff (Fried Dough Balls) — Nigerian
- Hobak Juk (호박죽) — Korean
Keep reading: what sweetness, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.