Nazuki
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.. .. If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. My thanks go to BreadClub20 baker, Peggy Wieronley, of Maryland, USA for drawing my attention to this sweet, Georgian bread that she enjoyed on her recent travels in Eastern Europe. The origins of Nazuki go back centuries...especially in southern Georgia and in the eastern region of Shida Kartli. The name 'Nazuki', comes from the ancient Persian word for 'exquisite'. The ethnographer, Tedo Sakhokia, tells us that the bread symbolises prosperity, softness and delicacy. Teda Sakhokia (1868 - 1956) Although technically a celebratory and festivity bread, especially around Easter time, it's too good to save for special occasions and deserves to be baked as often as you wish. Traditionally, Nazuki is baked in a Georgian tone oven (see below).
