2 1/5 lb wheat flour
1-2 tbsp yeast
2 tbsp butter for dpugh and the same quantity for stuffing
2 cups water
salt, ground pepper
* for stuffing
2 1/2 cups haricot tinned kidney beans
Dissolve yeast in the warm water, add salt, pepper, flour, knead dough. Stir in some melted butter. Leave to stand for 2 hours, knocking back 1-2 times.
Boil pre-soaked beans, cool and shred, add butter. Sauté chopped onion in the oil, mix with the beans, sprinkle with salt, pepper and khmeli-suneli.
Divide dough into 10 even pieces, roll out flat cakes, and lay out the stuffing on each one. Pinch the edges up and press, roll out in 0.5 inch thick. Bake over 448 °F (220 °C). When serving, brush with butter.