Skillet Lobiani with Red Beans
A hearty flatbread filled with red beans, onion, and spices. Cooked in a skillet, it makes a filling snack.
- Time
- 1 h 10 min
- Serving
- 680 kcal
- Ingredients
- ≈ $0.56
- Protein
- 23 g
Ingredients
- 1 Wheat flour 100 g
- 2 Dry yeast 3 g
- 3 Sugar 4 g
- 4 Salt 3 g
- 5 Sunflower oil 14 ml
- 6 Canned red beanspack 400 g ≈ $1.10 150 g
- 7 Onions≈ $1.60 per kg 70 g
- 8 Garlic≈ $10.00 per kg 4 g
- 9 Khmeli-suneli 2 g
- 10 Ground coriander 1 g
- 11 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix 70 ml warm water, the yeast, sugar, and 1 spoonful of flour, then leave for 10 minutes until foamy.
Add the remaining flour, 1 g salt, and 6 ml oil, then knead into a soft dough. Cover and leave for 35 minutes.
Sauté the finely chopped onion7 in 8 ml oil for 6–7 minutes until soft.
Add the garlic8, drained beans, khmeli-suneli, coriander, pepper, and the remaining salt.
Mash the filling with a potato masher and heat for 3–4 minutes until thick.
Roll out the dough, place the filling in the center, then gather and pinch the edges together.
Flatten the flatbread to about 2 cm thick.
Cook in a dry skillet, covered, for 5–6 minutes per side until browned in spots and the dough is cooked through.
Tips
- Why it works
- Cook the filling down until thick so the excess moisture escapes and the dough doesn't go soggy in the center when frying.
- Substitutions
- Swap the red beans for 150 g of canned white beans, the taste will be milder. You can replace the sunflower oil with any neutral vegetable oil in the same amount.
- Common mistakes
- A common mistake is making the flatbread too thick: the outside already has dark spots, but the dough at the edge looks wet and pale.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in a dry pan under a lid for 3–4 minutes per side.
- Serve with
- Serve for lunch with a simple salad of cucumbers, tomatoes and onion.
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