Lobiani (Georgian Bean-Stuffed Bread)

Method

1. 1

   Stir the yeast and sugar into the lukewarm water, wait 10 minutes, then knead with the flour, 1 teaspoon of salt and 2 tablespoons of oil into a soft dough. Rise 1 hour.

2. 2

   Fry the onion in the remaining oil until golden, then mash with the drained beans, coriander, smoked paprika, salt and pepper into a thick paste.

   💡 Smoked paprika stands in for the ham fat of Rachan lobiani while keeping it vegan.

3. 3

   Halve the dough. Roll each half into a round, mound half the filling in the middle, and gather the edges up over it like a purse, pinching shut.

4. 4

   Turn seam-down and gently roll each parcel out into a 25 cm disc without tearing.

   💡 Roll from the center outward with light strokes; patience prevents blowouts.

5. 5

   Prick the tops with a fork and bake at 230°C for 20–25 minutes until deep gold.

6. 6

   Brush with a little oil, rest 5 minutes, and cut in wedges.