Spice Bread

Most Georgian breads do not reproduce well in a standard oven, relying as they do for both taste and texture on the intense heat of the toné. One exception is the enriched spice bread known as nazuki. Variations of nazuki are found throughout the Middle East, but the addition of ground coriander makes this version distinctively Georgian. While the Georgians do not eat nazuki toasted for breakfast with lemon marmalade, I love it that way.