Country: Georgia Servings: Serves 6

Ingredients

• all-purpose flour – 3 1/2 cups / 455 g
• water – 1 cup / 240 ml
• active dry yeast – 1 packet (2 1/4 tsp)
• sugar – 1 tsp
• salt – 1 1/2 tsp
• olive oil – 2 tbsp / 30 ml
• cooked kidney beans – 2 cups / 480 g
• onion – 1 medium, chopped
• garlic – 2 cloves, minced
• ground coriander – 1 tsp
• cayenne pepper – 1/4 tsp
• fresh cilantro – 2 tbsp, chopped

Instructions

1. In a small bowl, mix warm water, sugar, and yeast. Let it sit until frothy, about 5-10 minutes.
2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. For the filling, mash the cooked kidney beans in a bowl. Sauté onion and garlic in a pan until soft, then add to the beans.
6. Mix in the ground coriander, cayenne pepper, and cilantro with the beans and season with salt to taste.
7. Preheat oven to 375°F (190°C).
8. Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a ball and flatten into a round disc.
9. Place a few tablespoons of the bean filling onto each disc, then fold the edges over to encase the filling completely. Flatten slightly.
10. Place filled dough rounds onto a baking sheet lined with parchment paper.
11. Bake in the preheated oven for 20-25 minutes or until golden brown.

Substitutions

• all-purpose flour -> whole wheat flour
• kidney beans -> black beans
• fresh cilantro -> parsley

Enhancements in the Next Evolution

• Add a pinch of smoked paprika to the filling for enhanced flavor.
• Incorporate a resting period for the dough in the refrigerator for deeper flavor development.
• Brush the bread with melted butter mixed with garlic before baking.