Skillet Lobiani with Red Beans

1. 1 Wheat flour 100 g
2. 2 Dry yeast 3 g
3. 3 Sugar 4 g
4. 4 Salt 3 g
5. 5 Sunflower oil 14 ml
6. 6 Canned red beanspack 400 g ≈ $1.10 150 g
7. 7 Onions≈ $1.60 per kg 70 g
8. 8 Garlic≈ $10.00 per kg 4 g
9. 9 Khmeli-suneli 2 g
10. 10 Ground coriander 1 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix 70 ml warm water, the yeast, sugar, and 1 spoonful of flour, then leave for 10 minutes until foamy.

2. Add the remaining flour, 1 g salt, and 6 ml oil, then knead into a soft dough. Cover and leave for 35 minutes.

3. Sauté the finely chopped onion⁷ in 8 ml oil for 6–7 minutes until soft.

4. Add the garlic⁸, drained beans, khmeli-suneli, coriander, pepper, and the remaining salt.

5. Mash the filling with a potato masher and heat for 3–4 minutes until thick.

6. Roll out the dough, place the filling in the center, then gather and pinch the edges together.

7. Flatten the flatbread to about 2 cm thick.

8. Cook in a dry skillet, covered, for 5–6 minutes per side until browned in spots and the dough is cooked through.