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What is Georgian bread called, and how do shoti, mchadi and lavash differ?

Shoti, mchadi and lavash: shape, flour and how they are baked.

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Short answer

Georgian bread has no single name: Georgians bake shoti, mchadi, lavash and other kinds. Shoti is a long crescent-shaped loaf with pointed ends, baked in a tone, a clay oven dug into the ground. Mchadi is cornbread made from corn flour and water, and today it is usually cooked in a pan. Lavash is baked in Tbilisi bakeries alongside shoti.

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Why

  1. Shoti is traditionally baked in a tone, a cylindrical terracotta oven with no base, dug into the ground. The walls are coated with salt water before baking so the dough sticks.
  2. Mchadi is made from corn flour and water, kneaded with warm water and a little salt. It is especially loved in western Georgia.
  3. The main differences are flour, shape and baking method: shoti is shaped like a sword and baked in a tone, mchadi is made from corn and cooked in a pan or on the hearth.

Details

Shoti is traditionally torn by hand rather than cut with a knife. It is also called mother's bread (dedas puri) and is compared to a sword for its shape. Mchadi is traditionally eaten with cheese. The dough is kneaded for a long time until it holds together and becomes uniform. Mchadi used to be baked in the hearth, but fireplaces have largely been replaced by modern ovens, so mchadi is now usually made in a pan.

Meskheti cuisine has its own lavash (lavashi): the breads of Meskheti include lavashi, shoti, kokora, long lavashi, somini and thitiani. For more to try, see what food to try in Georgia, and for dish names see what Georgian dishes are called.

Tip

Look for hot shoti and lavash in bakeries that use a tone: Tbilisi still has many of them. Eat mchadi with cheese.

What may differ

Types of bread and their names vary by region: mchadi is especially popular in western Georgia, while Meskheti has its own varieties. How lavash looks depends on the bakery.

Common misconception

All Georgian bread is baked in a tone oven.

What actually happens

Shoti is baked in a tone. Mchadi is made from corn in a pan, in small clay pans or on the hearth, and the pan is now the usual method.

People also ask

  • How to make Georgian bread?
  • How do you eat Georgian bread boat?

Sources

This answer is for reference. Names and baking methods differ by region and bakery.

Georgian bread: types and where to buy

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