Georgian Bean Filled Flatbread

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A beloved Georgian staple, this stuffed flatbread wraps a fragrant mashed kidney bean paste seasoned with onion, butter, and warm Caucasus spices inside a soft yeasted dough. Baked until golden and brushed with butter, it's the ultimate comfort bread eaten year-round and especially on Bean Sunday.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 17 gFat
• 9 gSaturated Fat
• 66 gCarbs
• 9 gFiber
• 4 gSugar
• 16 gProtein
• 620 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the dough

• 3 1/4 cups (400 g) all-purpose flour, plus more for dusting
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 3/4 cup (180 ml) warm water (about 105°F / 40°C)
• 1/4 cup (60 ml) whole milk, warmed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon vegetable oil, for the bowl

For the bean filling

• 2 cups (340 g) cooked red kidney beans, drained well (or 1 can, rinsed)
• 1 large yellow onion, finely diced
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground blue fenugreek (optional)
• 1/2 teaspoon dried marigold petals (optional)
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon fine sea salt
• 2 tablespoons chopped fresh cilantro or parsley

For assembly and finishing

• 1 large egg yolk beaten with 1 tablespoon water
• 2 tablespoons unsalted butter, melted, for brushing
• Flaky sea salt, for topping

Directions

1. Activate the yeast: In a small bowl combine warm water, milk, sugar, and yeast. Let stand 8 to 10 minutes until foamy. In a large bowl whisk flour and salt, then pour in the yeast mixture and melted butter. Stir into a shaggy dough, then turn out and knead 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled.
2. Make the filling while the dough rises: Melt 3 tablespoons butter in a skillet over medium heat. Add the diced onion and cook 6 to 8 minutes until soft and golden. Add garlic, coriander, blue fenugreek, marigold, pepper, and salt; cook 1 minute until fragrant. Add the drained beans and 3 tablespoons water. Mash with a potato masher or fork until you have a thick, cohesive paste with some texture. Stir in the herbs, taste, and adjust salt. Cool slightly.
3. Punch down the dough and divide into 2 equal pieces. Roll each piece on a floured surface into a 10-inch (25 cm) round about 1/4-inch thick. Mound half the bean filling in the center of each round, leaving a 2-inch border. Fold the border up and over the filling, pleating as you go, then press the seam to seal and gently flip seam-side down. Flatten gently with your palm into a 7- to 8-inch stuffed disc about 1 inch thick.
4. Transfer each filled disc to a parchment-lined baking sheet. Using the back of a spoon, press a small indentation in the center (do not puncture). Cover loosely and rest 15 to 20 minutes while you preheat the oven to 425°F (220°C).
5. Brush the tops with the egg yolk wash and sprinkle with flaky salt. Bake 22 to 25 minutes until deep golden brown and the bread sounds hollow when tapped.
6. Remove from the oven, immediately brush generously with melted butter, and let rest 5 minutes. Slice into wedges and serve warm with extra butter, fresh herbs, or a simple tomato and cucumber salad.

Cook’s Notes

• For the most authentic flavor, use dried kidney beans soaked overnight and simmered until tender; canned beans work but are slightly softer.
• Cook the onion slowly in plenty of butter until deeply golden – this is the flavor backbone of the filling.
• Blue fenugreek (utskho suneli) and dried marigold petals give classic Georgian aroma; if unavailable, add a pinch of ground fenugreek and a little smoked paprika as a stand-in.
• A heavy cast-iron skillet or traditional Georgian tone pan produces the best crust – preheat the pan in the oven before baking the bread on it.
• The filling should be thick enough to mound; if it looks wet, simmer it a few minutes to evaporate excess moisture before stuffing.

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