This is version 1. See the Current Recipe · All Versions
Method
Filling
-
Drain , cover with fresh water and simmer until completely soft. Drain well.
a bean crushes easily against the roof of your mouth[object Object]
-
Fry in over medium heat, about 150 °C, until soft and golden.
150 °C[object Object]
-
Mash the beans with the onion, butter, , , and . Cool and roll into 4 balls.
[object Object]
Dough
-
Knead everything together .
[object Object]
-
Cover and proof until doubled.
Safe to pause here[object Object]
Shape and Bake
-
Wrap each bean ball in a piece of dough and roll out to 30 cm (11 ¾ in), thin enough that the filling shows through in places.
[object Object]
-
Bake at 230 °C.
230 °Cblistered and golden[object Object]
-
Brush with and cut into wedges.
When to Start
Plan backwards from a time
Filed under Bread · Caucasus › Georgia › Racha · Legumes · Filled Bread · Baking · Bread Making. Tags: #bean bread.