Lobiani, bread with beans
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We all know khachapuri. Lobiani is the least popular in Georgia pie, and during lent and simply irreplaceable. Full and "official" name "lobiani Puri," i.e., bread and beans. I offer you my version. Lobiani is prepared in the same way as khachapuri (the difference in the stuffing), so you can consider this recipe as a visual guide for the preparation of both.
Ingredients for Lobiani, bread with beans
Step by step instruction of cooking Lobiani, bread with beans
Cook the beans (lobio). Color does not matter. In Georgia the canned beans almost do not drink, but you can use it only need to be washed, no sauces.
When the beans were ready, I kneaded yeast dough. You can take the ready. The dough should not be steep, the softer, lighter it is, the better. While the dough rises, make filling. First, I mashed the beans with presnica
Then whipped with a mixer.
Then added diced and roasted in sunflower oil until Golden brown onions, stir well, salt and pepper. The resulting filling should be slightly salty, then the dough that extra salt will take over and all will be harmonious. But do not overdo it!
At this time and the dough is ripe. Mash it, divide into pieces, roll into balls and leave for a while on the Board to come up again.
Now proceed to the main stage. Take one testani ball, replusive his hand to the size of a dessert plate, spread the filling and begin to prioraty region.
It turns out to be prefabricated.
Now turn it seam side down and begin to flatten with your hand (in any case, no rolling pin!), turning into slim "damn", trying to evenly distribute the filling. Better to do it on both sides, then layer of dough will be the same top and bottom.
Heat the pan and lightly cover it with flour. The resulting lobiani diameter should be smaller than the pan. Now gently slips under his palm, and placed into the pan, and again, but quickly spread with it, bringing the size of the pan. While one is baking, prepare more.
Podrumyanivaya on one side, turn over and also podrumyanivaya on the other. Because the dough is thin, lobiani is ready once both sides are browned. Put on the Board and grease with butter.
Ready lobiani folding slide, each anointing oil. There can be hot, cold, and warm. And each state-level special taste.
Bon appetit! Lobiani is very satisfying, perfect for Breakfast with tea or coffee and for a snack at lunchtime.