Georgian Bean-Filled Flatbreads with Fried Onion and Coriander

What you need

• 450 g (3 3/4 cups) plain flour
• 250 g (1 cup) plain yogurt, or kefir; matsoni if you can find it
• 7 g instant yeast
• 1/2 tsp sugar
• 1 egg
• 100 g (7 tbsp) unsalted butter, 40 g melted for the dough, 30 g for the filling, 30 g melted for brushing
• 2 tsp salt, 1 tsp for the dough, 1 tsp for the filling
• 500 g (18 oz) cooked red kidney beans, two 400 g cans, drained; or boiled from 200 g dried beans, boiling hard for the first 10 min
• 2 large onions, finely chopped
• 3 tbsp vegetable oil
• 1 tsp black pepper, freshly ground
• 20 g (1 small bunch) fresh coriander, leaves and tender stems, finely chopped

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the yogurt, warmed to lukewarm. Whisk in the egg and 40 g of the melted butter.

2. 2

   Add the flour and 1 tsp of the salt. Knead for 8-10 min into a smooth, soft dough that is slightly tacky. Cover and leave in a warm place until doubled, about 1 h.

3. 3

   Cook the onions in the oil in a wide pan over medium heat, stirring often, until golden, 10-12 min.

4. 4

   Mash the beans in a bowl with a fork or masher, leaving some texture. Stir in the onions and their oil, 30 g of the butter, the remaining 1 tsp salt, the pepper and the coriander. The filling should be thick enough to hold a mound. Let it cool.

5. 5

   Heat the oven to 200 °C (400 °F) and line two baking trays with parchment.

6. 6

   Knock the air out of the dough and divide it into 4 equal pieces. Keep them covered.

7. 7

   Flatten one piece into a disk about 15 cm (6 in) wide. Mound a quarter of the filling in the center, gather the edges up over it and pinch them shut like a purse.

8. 8

   Turn the pouch seam side down. Roll it gently into a disk about 22 cm (9 in) wide and 1 cm (1/2 in) thick. Patch any spot where filling shows through with a pinch of dough.

9. 9

   Set the disk on a tray and prick the top a few times with a fork. Fill and roll the other 3 pieces the same way.

10. 10

    Bake until deep golden, 20-25 min, swapping the trays halfway.

11. 11

    Brush the hot breads with the remaining 30 g melted butter. Stack them, rest for 5 min, then cut each into 6 wedges and serve warm.

Imported from edimdoma.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.