Lobiani

Lobiani is the bean cousin of khachapuri — a thick, hearty flatbread stuffed with spiced kidney bean paste that is a fixture of Georgian festive tables, especially at Barbaroba (the Feast of Saint Barbara). It is warming, filling, and unapologetically comforting.

Serves: 6

Ingredients

Dough:

• 500g (4 cups) plain flour, plus extra for dusting
• 7g (1 sachet) instant yeast
• 1 tsp salt
• 1 tsp sugar
• 300ml (1.25 cups) warm water
• 2 tbsp (30ml) neutral oil

Filling:

• 400g (14 oz) cooked kidney beans, drained (or 2 cans)
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp (30ml) neutral oil
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• 1/2 tsp dried chilli flakes
• Salt and black pepper to taste
• 3 tbsp fresh coriander, chopped

Instructions

1. Make the dough: combine flour, yeast, salt, and sugar. Add warm water and oil; knead 8–10 minutes until smooth and elastic. Cover and rest 1 hour until doubled.
2. Fry onion in oil over medium heat 8 minutes until golden. Add garlic, ground coriander, fenugreek, and chilli; cook 2 minutes.
3. Add beans and mash roughly with a fork, leaving some texture. Season well; stir in fresh coriander. Cool completely.
4. Divide dough into 4 equal pieces. Roll each into a 20cm circle. Heap a quarter of filling in centre, gather dough edges up and pinch to seal. Flatten gently to a 20cm disc.
5. Cook in a dry heavy skillet over medium heat 5–6 minutes per side until deep brown spots appear. Brush with butter while hot.

Cook's Notes: Lobiani is best eaten hot off the pan. Leftover filling also works beautifully as a dip with bread.