Breads and Grains
Bread is an object of reverence in Georgia, where until recently most families were close enough to the land to appreciate the labors of growing, harvesting threshing, and milling wheat.
Dozens of differently shaped loaves are still common to Georgia's various regions, where a wide variety is baked, from crisp, unleavened sheets to breads rich with butter and sugar. Most Georgian breads are baked in tone, although certain kinds may be fried in a skillet or baked in a clay ketsi
over an open flame.
In southeastern Georgia, Amira Kiladze removes baked bread from the tone. The ancient baking implements and methods used have survived all political upheavals.
This tone is a brick-lined pit, preheated by a fire of grapevine prunings and chunks of hardwood. The dough is slapped against hot inner wall of the tone, and clings there while baking.
Recipes
If you have further information...
We have collected here quite a bit of information about Georgia, but we are looking for more. If you have information about this section that you think may be of interest to researchers, please send us the information using the Submission Form. | 
