Lobiani

Ingredients

• 400 g T65 bread flour
• 240 ml warm water
• 5 g active dry yeast
• 5 g granulated sugar
• 12 g fine salt
• 45 ml sunflower oil
• 250 g dried red kidney beans
• 1 piece yellow onion
• 1 clove garlic
• 1 leaf bay leaf
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• 1 tsp dried savory
• 1 pinch ground black pepper
• 25 g unsalted butter

Method

1. The day before or the morning of, soak the beans in a large volume of cold water, then drain them when they are fully rehydrated and their skin looks smooth.
2. Cook the beans with the bay leaf in gently simmering water until they crush easily between your fingers; drain them, reserving a little of the cooking water, then remove the bay leaf.
3. While the beans are cooking, mix the yeast, sugar, and warm water; wait until the surface foams slightly, then fold in the flour, a portion of the salt, and a drizzle of oil.
4. Knead until you have a soft, elastic, and barely sticky dough; cover and let rise in a warm place until it is puffed and light to the touch.
5. Sauté the finely chopped onion in the oil until it is golden and sweet, add the garlic, then mix with the beans, spices, savory, pepper, and the remaining salt.
6. Mash the filling into a coarse puree, softening it with a little cooking water if necessary; it should be thick, fragrant, and spreadable without running.
7. Deflate the dough, roll it out into a disc, place the filling in the center, gather the edges like a pouch, then turn over and flatten gently to form an even flatbread without piercing the dough.
8. Cook the flatbread in a heavy skillet or in a very hot oven until both sides are well browned, the dough sounds slightly hollow, and the filling is heated right to the center.
9. Brush immediately with melted butter, let rest for a few moments to relax the crumb, then cut into wedges and serve hot or warm.

Nutrition

Per serving

Energy

721.2 kcal

Protein

25.68 g

Carbohydrate

114.23 g

Fat

18.26 g

Fibre

13.92 g

Calcium

116.75 mg

Iron

6.44 mg

Magnesium

127.65 mg