---
title: Lobiani (Georgian Bean-Stuffed Bread)
servings: 6
prep time: 40 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/lobiani-bean-bread
---

Gather @all-purpose flour{400%g}, @dry yeast{5%g}, @sunflower oil{3%tbsp}, @red kidney bean{2%can}, @ground coriander{1%tsp} and @black pepper{}.

Stir the yeast and @sugar{1%tsp} into the lukewarm @water{220%ml}, wait 10 minutes, then knead with the flour, 1 teaspoon of @salt{1.5%tsp} and 2 tablespoons of oil into a soft dough. Rise 1 hour. ~{1%hours}

Fry the @onion{1} in the remaining oil until golden, then mash with the drained beans, coriander, @smoked paprika{0.5%tsp}, salt and pepper into a thick paste.

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.

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

Prick the tops with a fork and bake at 230°C for 20–25 minutes until deep gold. ~{1350%seconds}

Brush with a little oil, rest 5 minutes, and cut in wedges. ~{5%minutes}