Lobiani

Instructions

1. Dissolve the yeast and sugar in the lukewarm water, leave for 5 minutes, then mix with the flour, salt and olive oil.
2. Knead for 8 minutes until you have a smooth, elastic dough, cover and leave to rise for 1 hour.
3. Meanwhile, fry the sliced onion and garlic in a little oil, then mash the beans and mix them with the onions, spices and salt.
4. Divide the dough into 4 balls, flatten each into a disc, place a portion of filling in the centre and seal by pinching the edges into a ball.
5. Roll each ball out with a rolling pin into a 5 mm thick flatbread, taking care not to break the filling.
6. Cook the flatbreads dry in a hot, lidded pan for 3 to 4 minutes on each side, until golden and puffed. Serve hot.