4 Serves
70 Mins
Prepare the dough by mixing flour, yeast, and water in a bowl, then let it rise until doubled in size.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FilipinoVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
299 µg / 400 µgCalcium
88 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
857 mg / 4,700 mgSodium
696 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Mash the cooked kidney beans in a bowl and season with salt, pepper, and onion for the filling.
Roll out the dough using a rolling pin, place the bean filling in the center, and seal the edges to form a round flatbread.
Heat a frying pan with a drizzle of oil and cook the Lobiani on both sides until golden brown and crispy.
1
g5
g7
g
Ethiopian
Indian