Lobiani (Georgian Flatbread)

Lobiani – Georgian flatbread with beans and herbs, a fragrant, hearty dish. Any housewife who is “friendly” with yeast dough can easily make lobiani cakes using this recipe.

Ingredients

For the dough:

Flour – 350-400 g
Kefir or sour milk – 150 ml
Chicken egg – 1 pc.
Fresh yeast – 20 g
Butter (room temperature) – 40 g
Sugar – 1 teaspoon
Salt to taste.

For filling:

Canned red beans – 1 can (250 g beans without liquid)
Bulb onions – 1 pc.
Butter (room temperature) – 60 g + for greasing cakes
Cilantro, parsley and / or basil greens – 1 bunch
Hops-suneli – 0.5 teaspoon
Salt to taste
Freshly ground black pepper – to taste
Vegetable oil – for frying and greasing the baking sheet

Directions

Heat the kefir slightly (up to 30-35 degrees), dissolve the yeast in it, add salt and sugar.

Add an egg and softened butter to a bowl of kefir.

Add the sifted flour in small portions and knead the dough. At the initial stage, it is convenient to use a kitchen whisk.

You can knead the dough in a bowl, it is more convenient for me to finish kneading on the table. The dough should be smooth, not heavy, and should fall well behind your hands. Leave the dough in a warm place to rise for 50-60 minutes.

Prepare the ingredients for the filling. (Traditionally, cilantro is used in lobiani filling.)

Drain the liquid from the beans and grind them in a blender or through a meat grinder along with herbs until a paste. (You can boil the beans yourself after soaking them in cold water for 5-6 hours.)

Combine the beans and greens with the onions, butter, suneli hops, salt and freshly ground black pepper.
The filling for lobiani cakes is ready.

In the meantime, the yeast dough should double in size.

Sprinkle flour on the table surface. Divide the dough into five equal portions. Roll each piece into a tortilla and place 1 tablespoon on the tortillas. spoon of filling.

Fold the filling inside the tortilla with your hands sprinkled with flour. To do this, carefully gather the edges of the dough to the center and pinch carefully, being careful not to trap air inside.

Turn the dough balls over with the pinch down and gently roll (or crush with your hands) the stuffed tortillas to the desired dia (15-18 cm) and thickness (about 1.5 cm).
Transfer the lobiani to a greased baking sheet.

Bake lobiani cakes in an oven preheated to 180 degrees for 20-25 minutes, until light golden brown.

While still hot cakes, grease generously with butter.

Georgian lobiani flatbreads with beans and herbs are ready. Bon Appetit everyone!

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