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Lobiani (Bean-Filled Bread)

The Quirky Foodster Team

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90 minutes (incl. proofing)
Prep
23 minutes
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 7 g (1 packet) instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 300 ml (1.25 cups) warm water
  • 400 g (2 cups) cooked red kidney beans, well drained
  • 1 onion, finely chopped
  • 1/2 tsp ground coriander seed
  • 1/2 tsp ground blue fenugreek (utskho suneli)
  • 1/2 tsp dried chili flakes
  • 2 tbsp fresh coriander, chopped
  • 30 ml (2 tbsp) sunflower oil

Method

  1. Combine flour, yeast, sugar and salt in a bowl. Add warm water and knead into a smooth dough for 8-10 minutes. Cover and let rise for 1 hour until doubled.
  2. Heat oil in a pan and sauté the onion until soft, about 8 minutes.
  3. Add the cooked beans, coriander, fenugreek and chili flakes, and cook for 5 minutes, mashing the beans roughly with a fork or masher to a coarse paste. Stir through fresh coriander and let cool.
  4. Divide the dough into 4-6 portions and roll each into a circle.
  5. Place a generous portion of the bean filling in the centre, gather the edges up and pinch to seal into a ball.
  6. Gently flatten the sealed ball into a disc about 1.5cm thick.
  7. Transfer to a baking tray seam-side down and bake at 200°C (400°F) for 22-25 minutes until golden brown.
  8. Serve warm.

Introduction: Lobiani is a warm, filling bread stuffed with spiced mashed beans, closely related in shape and technique to Khachapuri but filled with Lobio's savoury bean paste instead of cheese.

Cultural Background: Lobiani is a warm, filling bread stuffed with spiced mashed beans, closely related in shape and technique to Khachapuri but filled with Lobio's savoury bean paste instead of cheese. It is widely sold at bakeries and roadside stalls, especially popular during Orthodox fasting periods when it offers a hearty, meat-free option.

Tips: Make sure the bean filling has cooled before filling the dough, or it will make the dough sticky and hard to seal.

Variations: Some bakeries mix a little grated cheese into the bean filling for extra richness; a spicier version increases the chili flakes.

Storage: Refrigerate covered for up to 2 days.

Reheating: Reheat in a 180°C (350°F) oven for 10 minutes until warmed through.

Nutrition: Approx. 300 kcal, 11 g protein, 8 g fat, 46 g carbohydrate per serving.

FAQs:

Q: Is Lobiani vegan?

A: Yes, when made with oil rather than butter, Lobiani is entirely plant-based, making it popular during Georgian Orthodox fasting periods.

Q: Can I use tinned beans?

A: Yes, well-drained tinned red kidney beans work perfectly and save considerable preparation time.

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