A recipe from Gemo
Plain Lobiani
Georgian bean-filled bread made with soft yeasted dough and a savory red bean, onion, pepper, and herb filling. This plain version keeps the broad Georgian lobiani identity without Rachuli ham or lori.
Method
- 01
Soak 350 g dried red beans in plenty of cold water overnight. Drain, put them in a pot with the 2 bay leaves, cover with fresh water by several centimeters, and simmer until very tender, about 60 to 75 minutes. Drain, reserving 1/2 cup of the bean cooking liquid, and discard the bay leaves.
⏱ 75 min
- 02
While the beans cook, make the dough. In a large bowl, mix 500 g flour, 7 g instant yeast, 1 teaspoon sugar, and 1 teaspoon of the salt. Add 300 ml warm water and 30 ml sunflower oil gradually, mixing until a soft dough forms. Knead for 8 to 10 minutes, then cover and let rise in a warm place until puffy and nearly doubled, about 60 minutes.
⏱ 60 min
- 03
Heat 45 ml sunflower oil in a skillet over medium heat. Add the 2 chopped onions and cook until soft and lightly golden, 10 to 12 minutes. Stir in 1 teaspoon ground coriander, 1 teaspoon dried summer savory if using, 1 teaspoon black pepper, 1/4 teaspoon red pepper flakes if using, and the remaining 1 teaspoon salt for about 30 seconds.
⏱ 12 min
- 04
Mash the cooked beans while still warm, then mix in the seasoned onions. Add reserved bean cooking liquid a spoonful at a time only if needed, until the filling is thick, spreadable, and not wet. Taste and adjust salt or pepper, then cool the filling until warm rather than hot.
- 05
Heat the oven to 230 C. Divide the risen dough into 2 equal balls and divide the bean filling into 2 portions. On a floured surface, flatten one dough ball into a wide round, place one portion of filling in the center, pull the edges up over the beans, and pinch closed. Turn seam side down and gently press or roll into a filled flatbread about 22 cm wide and 1 to 1.5 cm thick. Repeat to make 2 lobiani, then prick or slash a small vent in the center of each.
- 06
Bake the 2 lobiani at 230 C on a heated baking sheet or lined tray until the dough is cooked through and lightly golden, 18 to 22 minutes. Brush the hot breads with the remaining 15 ml sunflower oil, rest for 5 minutes, and serve warm in wedges.
⏱ 22 min
Nutrition
