Lobiani with beans in Georgian

Very tasty, simple, lean tortillas for breakfast or dinner! Lobiani with beans in Georgian is so easy to cook that it's even amazing! And they turn out delicious, satisfying. They can be taken on the road, to work. They are good with first courses instead of bread, with tea, coffee, kefir.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Wheat flour

350

Kefir

Chicken eggs

Dry yeast

Sugar

0.5

Salt

0.5

For filling:

Salt

to taste

White beans

300

Onion

Coriander greens

Butter

Vegetable oil

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 7 g

Fats 19 % 8 g

Carbohydrates 64 % 27 g

201 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
How to make lobiani with beans in Georgian? Prepare the ingredients according to the list. Beans for lobiani can take red or white, boiled. Or you can use canned food. Rinse the beans, pour cold water in a bowl and leave overnight to swell. Wash the egg and dry it with napkins. Also wash and dry the cilantro.
Step 2:
Start by making yeast dough. Pour warm kefir into a bowl with a small percentage of fat content. Add the dry yeast, stir so that they dissolve. Add sugar, salt, beat in a chicken egg, stir the ingredients.
Step 3:
Pour in the sifted wheat flour in parts and knead an elastic smooth dough that slightly sticks to your hands. Keep in mind that you may take more or less flour than me. Be guided by the consistency of the dough.
Step 4:
Put the dough in a bowl, cover the bowl with a towel on top and leave alone for an hour in a warm place.
Step 5:
Peel the onion, finely chop with a knife and fry in vegetable oil in a frying pan until golden.
Step 6:
Meanwhile, drain the water from the beans, rinse it again, pour in fresh water and boil until fully cooked over medium heat, about 30 minutes. Check the readiness for taste, the beans should be soft and crumbly.
Step 7:
Drain the water, leaving it a little at the bottom of the pan. Put fried onions in a saucepan with beans, add salt and ground black pepper to taste. Use a blender or a grinder to grind the beans with onions until they turn into a puree.
Step 8:
Add finely chopped fresh coriander greens, softened butter to the bean puree and mix. The filling is ready.
Step 9:
Knead the dough that has come up and start making tortillas. Divide the dough into several parts. Roll out each one into a thin round layer.
Step 10:
Transfer the filling to the center of the tortilla, fasten the edges in the center as shown in the photo.
Step 11:
Carefully roll out the resulting bun into a thin cake, trying not to damage the dough.
Step 12:
Fry the tortillas in vegetable oil heated in a frying pan for 4-8 minutes on each side, until browned. Serve the lobiani to the table warm. Enjoy your meal!

Lobiani in Georgia is cooked most often during lent, the composition of the dish allows you to eat these tortillas during lent, but at the same time, thanks to the beans and dough, they are very satisfying and saturate the body for a long time. The cooking process, although long, is not complicated, even novice housewives can do it, the main thing is to prepare the ingredients for lobiani and make yeast dough.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Dry yeast can be replaced with fresh pressed yeast, based on the proportion of 1:3. That is, for 1 gram of dry yeast required by the recipe, you need to take 3 grams of fresh.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.