Georgian bean-stuffed bread (Lobiani)

1. Soak the red kidney beans overnight, then cook in fresh water for 1-1.5 hours until completely soft, drain and mash to a coarse purée with a potato masher while still warm.

2. Dissolve the yeast in 300 ml lukewarm water, put the flour, salt and melted butter in a bowl, pour in the yeasted water and knead into a smooth, soft dough; cover and leave to rise for 1 hour.

3. Cut the bacon into small dice and render it in a dry frying pan, add the finely chopped onion and cook until soft; stir it, fat and all, into the bean purée, season with salt and pepper, add the chopped coriander and leave to cool.

4. Divide the dough into 3 pieces, press each into a disc of about 20 cm, put a third of the bean filling in the middle, draw up the edges and pinch together, then turn seam side down and flatten into a bread about 1 cm thick and 25 cm across; prick the top with a fork.

5. Place on a lined baking tray and bake at 220 °C for 15-18 minutes until golden (or cook covered in a frying pan for 6-8 minutes per side).

6. Brush the hot breads immediately with the melted butter, cut into wedges and serve warm with pickles or fresh vegetables.

Tip: In the Racha region lobiani is also made without bacon as a Lenten dish; in that case, flavour the beans with onion fried in a little oil and a pinch of khmeli suneli.