Lobiani on Yogurt
by Editorial Staff
Wonderful stuffed tortilla – the famous lobiani with beans! The filling is good, I liked it! And the dough hit on the spot! It seems like ordinary flour, egg, yeast, but add yogurt and we get delicious! Finally, we found the perfect dough for ourselves. Today we cook cakes in a frying pan, next time I will try in the oven!
Ingredients
For the dough:
- Flour – 400 g
- Yeast – 1 teaspoon
- Salt – a pinch
- Matsoni – 130-140 ml
- Egg – 1 pc.
- Vegetable oil – 2 tablespoons
For filling:
- Beans (white) – 350 g
- Breast – 100 g
- Salt – 2 pinches (to taste)
To lubricate the cakes:
- Butter – 30 g
Directions
- Let’s start by making the filling. Pre-soak the beans, preferably overnight.
- Boil the beans until tender, pour over (pour for a minute) with cold water. We clean from the skin, so the filling will be softer.
- Finely chop a piece of brisket and fry in a pan. Our task is to melt the fat.
- We send the melted fat into a cup with beans, add salt and gently knead in mashed potatoes. The filling is ready!
- Sift the flour, add a pinch of salt.
- Introduce the egg and yeast into the yogurt, mix everything well.
- Putting everything together: flour, yogurt, vegetable oil.
(Focus on your flour, you may need a little more or less yogurt.) - Knead a soft, elastic dough. Knead manually for about 10 minutes, then the dough will turn out to be “tender”.
- Cover the dough with foil and let it double in size. In a warm place – 40-60 minutes. I stood for 50 minutes.
- Divide the finished dough into three equal parts. And roll out flat cakes 5 mm thick. The dough is excellent, does not stick.
- Put 1/3 of the filling on the center of the cake. We pinch well on top.
- Now we gently stretch the lobiani with our hands so that the cake does not break. We give you a rest for 10 minutes.
- Fry the lobiani in a dry frying pan. Fry over moderate heat on both sides for 7 minutes, until light golden brown.
- Lubricate the finished tortillas with beans while still hot with butter!
Bon Appetit!
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