Georgia
Lobiani: Georgian Bean-Filled Flatbreads
Soft yeasted flatbreads filled with beans and onion.
- Cuisine
- Georgian cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Medium
- Prep
- 95 min
- Cooking
- 15 min
- Total
- 110 min
Recipe
Soft yeasted flatbreads filled with beans and onion.
Practical cooking
Ingredients
4 servings
Ingredients
- 300 g plain flour
- 180 ml lukewarm water
- 5 g dried yeast
- ½ tsp sugar
- 1 tsp salt
- 1 tbsp oil
- 2 cans of red beans (400 g each before draining; drained weight unknown)
- 1 large onion
- 30 g butter
- 1 tsp ground coriander
- ¼ tsp crushed common fenugreek seeds
- ½ tsp black pepper
- ¾ tsp salt (approximately)
Nutrition per serving
- Energy
- 522 kcal2205 kJ
- Fat
- 12.1 g
- Saturated fat
- 5.0 g
- Carbohydrates
- 91.0 g
- Sugars
- 7.2 g
- Fibre
- 10.9 g
- Protein
- 17.6 g
- Salt
- 3.3 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Livsmedelsverket · Livsmedelsdatabasen 2026-07-01 · CC BY 4.0 · Attribution
Cook flow
Instructions
Total: 110 min
- 1
Method
Make and rise the dough
Mix the flour, yeast, sugar and salt. Add the lukewarm water and oil, then knead into a soft, smooth dough. Cover and leave to rise for 60–75 minutes.
Prepare the beans and onion
Drain the beans and finely chop the onion. Heat the butter in a pan and cook the onion until softened.
Make the filling
Add the beans, coriander, crushed common fenugreek, pepper and salt. Mash the beans to make a thick filling, then leave to cool slightly.
Fill and shape the breads
Divide the dough into equal, manageable pieces and press each into a round. Divide the filling evenly among them, bring the edges together over the filling and gently flatten into breads.
Bake until golden
Place on a lined baking tray and bake in an oven preheated to 230 °C for approximately 12–15 minutes, until golden.
Refine
Tips and variations
After cooking
Storage and serving
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