Description Edit

Bean khachapuri

IngredientsEdit

• 2⅕ lb wheat flour
• 1 – 2 tbsp yeast
• 2 tbsp butter
• 2 cups water
• salt, ground pepper

Stuffing =Edit

• 2½ cups haricot tinned kidney beans
• 3 onions
• 2 tbsp butter
• Georgian mixed herbs (see Khmeli-Suneli)

DirectionsEdit

1. Dissolve yeast in the warm water, add salt, pepper, flour, knead dough.
2. Stir in some melted butter.
3. Leave to stand for 2 hours, knocking back 1 – 2 times.
4. Boil pre-soaked beans, cool and shred, add butter.
5. Sauté chopped onion in the oil, mix with the beans, sprinkle with salt, pepper and khmeli-suneli.
6. Divide dough into 10 even pieces, roll out flat cakes, and lay out the stuffing on each one.
7. Pinch the edges up and press, roll out in 0.5 inch thick.
8. Bake over 448°F (220°C).
9. When serving, brush with butter.