4 Serves
70 Mins
In a large mixing bowl, combine flour, yeast, and warm water to form a soft dough, then knead until smooth and let it rise in a warm place.
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FilipinoVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
61 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
543 mg / 4,700 mgSodium
628 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
84 gAlcohol
0 g
While the dough rises, mash the cooked kidney beans in a bowl and season with salt, black pepper, and garlic for the filling.
Roll out the dough, place the bean filling in the center, seal the edges to form a round flatbread, and brush lightly with olive oil.
Heat a frying pan over medium heat and cook the Lobiani for about 5 minutes on each side until golden brown and cooked through.
1
g5
g7
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Ethiopian
Indian