Lobiani – Georgian Bean Bread

Lobiani is Georgian bean bread. According to recipes I found in the Internet, it’s not usually vegan, but easy to veganize. This bread would be ideal for picnics, for lunch at work etc. Also great eaten at home.

We did lazy version and used canned kidney beans for the filling. To cook the beans properly, check this recipe (just omit the ham). The recipe also has photos of how to shape the bread, I found them very helpful.



4 dl water
25 g (½ package) fresh yeast or 1 sachet dry yeast
0,5 tsp salt
9-10 dl wheat flour

3 cans kidney beans
2 tsp smoked paprika
5 tbsp olive oil
salt if needed
water if needed

melted margarine for brushing.

Dissolve the yeast and salt in water. Add wheat flour and knead. Cover with a towel and allow to rise.

Rinse the canned beans well. Mash them with olive oil. Add smoked paprika, season with salt and pepper. Add some water if needed to create a spreadable paste. (I used 0,5 dl water.)

Knead the risen dough again and divide in four pieces. Shape them as balls and roll them flat. Put quarter of the filling on each dough circle. Wrap the edges of circles around the filling and flatten the bread with your hands. Make shallow lines on the surface of the bread with sharp knife. Bake in 200 Celsius degrees until browned, about 20-30 minutes. Brush the baked breads with melted margarine.