Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 1 cup (240 ml) warm water, 1 teaspoon (5 grams) active dry yeast, and 1 teaspoon (5 grams) sugar, allowing it to sit for 5 minutes until foamy.

2. 2

   Add 3 cups (360 grams) all-purpose flour, 0.5 teaspoon (2.5 grams) salt, and 2 tablespoons (30 ml) olive oil to the yeast mixture, then knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

3. 3

   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45 minutes, or until doubled in size.

4. 4

   While the dough rises, heat 1 tablespoon (15 ml) sunflower oil in a pan, sauté 0.25 cup (60 grams) finely chopped yellow onion and 2 cloves (6 grams) minced garlic until fragrant, then mash 1.5 cups (250 grams) cooked cannellini beans and mix them with 3 tablespoons (45 grams) white miso paste, 0.5 teaspoon (2.5 grams) ground cumin, 0.25 teaspoon (1.25 grams) black pepper, and 0.25 cup (10 grams) fresh chopped cilantro.

5. 5

   Divide the risen dough into 4 equal portions, roll each portion into a 6-inch circle, place a quarter of the bean and miso filling in the center, and carefully gather the edges of the dough to enclose the filling, sealing it tightly.

6. 6

   Gently flatten each filled dough ball into an oval shape about 0.5 inch thick, and carefully stick each bread onto the inner wall of a preheated tandoor oven, or bake on a hot baking stone in a regular oven at 500°F (260°C) for 3-5 minutes, until puffed and golden brown with charred spots.

7. 7

   Brush each warm Miso Lobiani Shotis Puri with 1 tablespoon (15 grams) melted butter (optional) for added richness and shine immediately after removing from the tandoor.