Lobiani (Georgian Bean-Filled Bread)
Local name: ლობიანი
In short: A round Georgian flatbread filled with mashed red beans, soft onions and coriander, baked until golden and best eaten warm or at room temperature. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Lobiani is a round, flat bread stuffed with a thick filling of mashed red beans, sweet onions and herbs. It is made all over Georgia, and some cooks add bacon or cheese, but this is the plain, vegan form: a soft yeast dough wrapped around spiced beans and baked until golden. It travels well, tastes good warm or cold, and makes a filling lunch with pickles.
Instructions
- Mix the flour, yeast, sugar and salt in a bowl. Add the warm water and oil and knead for 8 minutes, until smooth and elastic. Cover and let it rise for 1 hour, until doubled.
- Heat the 2 tbsp oil in a skillet over medium heat. Cook the onions for 10 to 12 minutes, until soft and golden, adding the garlic for the last minute.
- Mash the beans roughly with a fork, leaving some texture. Stir them into the onions with the coriander, pepper, salt and cilantro. Cook for 3 minutes, then cool the filling completely.
- Heat the oven to 220°C (425°F) with a baking tray inside. Divide the dough in two and roll one piece into a circle about 22 cm (9 in) wide.
- Spread half the filling over the center, leaving a 3 cm (1 1/4 in) border. Gather the edges over the filling, pinch them together at the top and turn the bundle seam-side down.
- Flatten it gently with your palm and a rolling pin to about 24 cm (9.5 in) wide, keeping the filling inside. Prick the top a few times with a fork. Repeat with the second piece.
- Move the breads onto baking paper, brush with oil and slide them onto the hot tray. Bake for 20 to 25 minutes, until golden. Brush again with oil, rest for 5 minutes and cut into wedges.
Tips
- Cool the filling completely before shaping, or the warm beans soften the dough and cause tears. A thick, not wet, filling keeps the bread from leaking.
- Lobiani freeze well. Wrap cooled wedges, freeze for up to 2 months and reheat in a 180°C (350°F) oven for 12 minutes.
Questions and answers
Can I use canned beans for lobiani?
Yes. Two 400 g cans of kidney beans, drained and rinsed, work well. Dry them on a towel first so the filling is thick rather than wet.
Is lobiani vegan?
This version is. The dough uses oil instead of butter or egg, and the filling is only beans, onions and herbs. Some versions add bacon or cheese, so check before buying one.
What is the difference between lobiani and khachapuri?
Both are stuffed Georgian breads. Khachapuri is filled with cheese, while lobiani is filled with mashed beans and onions.
How long does it take to make Lobiani (Georgian Bean-Filled Bread)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Lobiani (Georgian Bean-Filled Bread)?
About 440 kcal per serving, with 12 g of protein, 65 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 65 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
