Lobiani

Ingredients

• 500g flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water
• 2 tbsp oil
• 2 cups cooked red kidney beans, drained
• 1 onion, finely chopped
• 2 tbsp butter
• 1 tsp ground coriander
• 1/2 tsp dried blue fenugreek
• 1/4 tsp cayenne
• salt and pepper
• melted butter, for brushing

Before you cook

• Drain the cooked kidney beans.
• Finely chop the onion.

Steps

1. Mix the flour, yeast, sugar, and salt in a large bowl.
2. Stir in the warm water and oil to form a soft dough.
3. Knead the dough for 8 minutes until smooth and elastic.
4. Cover the dough and let it rise in a warm place for 45 minutes until doubled.
5. Melt the butter in a skillet over medium heat and cook the onion for 5 minutes until soft.
6. Mash the kidney beans in a bowl until mostly smooth.
7. Stir the cooked onion, coriander, fenugreek, cayenne, salt, and pepper into the mashed beans.
8. Taste the filling and season it assertively, since the bread will mute the flavor.
9. Preheat the oven to 220°C (425°F).
10. Divide the risen dough into 4 pieces.
11. Roll each piece into a circle about 20cm across.
12. Mound a quarter of the bean filling in the center of each circle, leaving a wide border.
13. Fold the border up and over the filling, pleating it closed, then flatten gently with a rolling pin.
14. Place the stuffed breads seam-side down on a baking tray.
15. Bake for 15-18 minutes until golden brown.
16. Brush the hot breads with melted butter before serving.