Kvareli Wine Cave follows the path of local authentic traditions, with the youth playing a key role in preserving and continuing ancestral crafts.
Kvareli Wine Cave follows the path of local authentic traditions, with the youth playing a key role in preserving and continuing ancestral crafts.
“When the bread is hot, the heart is warm” — this is the belief of the locals of the beautiful Georgian wine region, Kakheti. The tradition of baking Kakhetian Shoti bread, crispy on the outside and soft on the inside, has been passed down for generations. It is not just bread for Georgians, and especially the locals; it creates a deep connection between the people and their traditions.
From mixing basic ingredients to shaping the dough and baking the bread, every step is an integral part of tradition. In this blog, we will show you how Kakhetian Shoti is made. We will explore the techniques, tools, and flavors that make this bread special. Who knows, maybe one day you will put this knowledge into practice!
The Birth of a Tradition
For centuries, the people of Kakheti have mastered the art of baking Shoti bread in clay ovens called the “tone.” The tone is a round, deep oven made of clay that holds heat well, baking bread with a crispy crust and soft inside.
The origins of the tone trace back nearly 3,000 years, during the Bronze Age, when clay ovens became a vital part of Georgian households. These ovens were not only used for baking bread but also for cooking and heating homes. Archaeological findings suggest that the tone played a central role in daily life, symbolizing warmth, sustenance, and community.
But the journey to a perfect bread starts long before the dough touches the oven.
Preparing the Dough
The dough is made from wheat flour, water, salt, and yeast. It is kneaded until smooth and stretchy, then left to rise in a warm place until it doubles in size. Once the dough has risen, it is divided into portions. Each portion is rolled out into a round or oval shape, then stretched into a flat loaf. The typical Kakhetian Bread shape is long and oval, sometimes slightly curved. Salty water is applied to help attach the dough to the oven; without it, the dough may fall off.
Pre-heating the Oven
Traditionally, dried grapevine stalks, known as Tsalami, are used to heat the tone. This gives the bread a unique flavor. After burning the Tsalami, salted water is poured into the well-heated tone to make it easier to remove the baked bread. Once the salted water dries, flour is sprinkled on the tone. If it burns quickly, it means the tone is too hot
Baking the Shoti
Once the oven is ready, the shaped dough is carefully placed on the walls of the hot tone. The bread is baked at a high temperature, usually between 450°F (230°C) and 500°F (260°C), for about 10 to 15 minutes. The heat from the walls gives the Shoti its crispy, golden-brown crust while keeping the inside soft and airy.
The Perfect Pairing
After baking, the Shoti is taken out of the oven. It has a lovely fragrance, a slightly chewy texture, and a crisp crust, perfect for enjoying with Georgian meals. Shoti, honey, and cheese create a delightful contrast of flavors, making every bite a true taste of tradition. It is often served with cheese, meats, or used to scoop up delicious stews and fresh salads. Freshly baked Shoti adds warmth and joy to any gathering, making every meal feel special.
“Driven by the core philosophy of Kvareli Wine Cave to create unforgettable experiences, every guest has the opportunity to knead dough, bake traditional bread, and savor it alongside the finest local food pairings, all while immersing themselves in the rich flavors of Georgian hospitality and culture”