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Georgian

Sinori

Sinori is an Adjarian Georgian dish of thin flatbread rolls softened with nadughi and finished with hot butter. It is tender, tangy, and rich, traditionally served warm in a shallow clay dish.

Sinori — Georgian — ChefSnap
35 minsPrep
25 minsCook
2Serves
MediumDifficulty
610 kcal per serving20g protein 64g carbs 32g fat
Watch it made — SinoriWatch it madeTRT Avaz · 1:26

Ingredients

Method

  1. Mix the flour with 1/4 tsp salt, then add the warm water and knead for 6 to 8 minutes until you have a firm, smooth dough.
  2. Cover the dough and rest it for 20 minutes.
  3. Divide the dough into 3 pieces and roll each one very thinly on a floured surface, about 22 cm wide.
  4. Cook each sheet on a hot dry ketsi or heavy skillet for 30 to 45 seconds per side, just until pale brown spots appear and the bread stays pliable.
  5. Stack the breads under a towel for 5 minutes, then roll each one tightly into a cylinder.
  6. Cut the rolled breads crosswise into 4 cm pieces and arrange them snugly, cut side up, in a small shallow baking dish or clay ketsi.
  7. Mash the nadughi with the matsoni, grated garlic, remaining 1/2 tsp salt, and boiling water until loose and creamy but still slightly curd-like.
  8. Spoon the nadughi mixture over and between the bread rolls so they are well moistened.
  9. Warm the dish in a 180°C oven for 10 to 12 minutes, until the bread has softened and the dairy is hot but not browned.
  10. Melt the butter in a small pan until foaming and lightly nutty, then pour it over the hot sinori.
  11. Rest for 2 minutes before serving warm, spooning the buttery nadughi over each portion.

Common questions

Can I substitute nadughi or matsoni if I can’t find them?

Yes. Replace nadughi with farmer’s cheese, ricotta, or a mix of ricotta and a little feta for tang. Use plain whole-milk yogurt thinned with a spoonful of water or sour cream instead of matsoni.

How long does Sinori take from start to finish?

Plan on about 45 to 60 minutes total. The dough needs only 20 minutes resting, but rolling and cooking the thin breads takes time, especially if you work carefully and in batches.

What are the most common mistakes when making Sinori?

The biggest mistakes are overcooking the flatbreads, making the dough too soft, and using a filling that is too thick. The breads should stay pliable, and the cheese mixture should be loose enough to soak in.

Can I make Sinori ahead of time and store it?

You can prepare the flatbreads and filling separately a day ahead, refrigerated. Assemble and warm just before serving for best texture. Leftover assembled Sinori keeps 1 day refrigerated, but the bread softens more as it sits.

What should I serve with Sinori?

Serve it warm as a rich side or light main with a simple salad, pickled vegetables, or soup. It pairs well with herbs like dill or parsley and is best enjoyed soon after baking while the cheese is soft.