30-60 Min
0-200 Kcal

The recipe of this fasting dough is one of the simplest, oldest and classics. Before factory made yeast was invented, people used enzymes from the skin of a plump. Initially, in Georgia beans grew in Samtskhe-Javakheti, so, it's possible, that origin of lobiani is not Racha, but from Samtskhe. 

500 500 gr. highest quality flour
250 250 ml. water
20 20 gr. yeast
1 1 рinch sugar
1 1 рinch salt
430 430 gr. cooked beans
70 70 gr. onion
15 15 gr. dried coriander
15 15 gr. utskho suneli
10 10 gr. red pepper flakes
step 1
Add yeast in warm water, mix salt and flour. Once the yeast will begin to foam, add the flour to it and knead the dough so that no lumps remain. Wrap the bowl with a plastic and leave in a warm place for about 40-50 minutes. When the dough rises, divide it into two equal parts and leave for 5 minutes.
step 2
At the same time sauté the onion, add the boiled beans and mash. Add spices and salt. Divide weight into two equal parts.
step 3
Roll the dough so that it’s thinner in the middle that on the edges. Put the stuffing in the middle and wrap from the edges to the center. Cut off the excess dough, and leave for 3 minutes.
step 4
Give lobiani round shape.

How To Serve

Bake in an oven for 15 minutes at a temperature of 230 degrees.