Bolani
Afghani Potato Stuffed Flatbread
Ingredients
For the dough
- 3 ½ cup all-purpose flour / maida
- 1 cup water
- 1 tsp salt or to taste
- 1 tsp olive oil
For the filling
- 2 large potatoes
- ½ cup chopped coriander leaves
- ½ cup chopped spring onion white and green parts
- 1 green chilly finely chopped
- 2 tbsp olive oil
- Salt to taste
- 1 tsp cracked black pepper
For frying
- ¼ cup olive oil
Instructions
To make the dough
- In a large bowl mix flour, salt and oil. Add water little at a time and form a ball. Knead for 10 minutes until the dough is smooth and elastic.
- Place dough in lightly oiled bowl, cover with a cloth and let rest for one hour.
To make the filling
- Boil the potatoes and peel the skin. Mash the potatoes with olive oil, salt and pepper.
- Add chopped coriander, spring onion, green chillies and combine.
To make the flatbread
- Divide the dough into 8 to 10 equal portions. Take one portion and cover the remaining dough to avoid drying out.
- Roll one portion of the dough into a smooth ball. On a lightly floured surface, roll the dough into a round as thinly as possible.
- Spread about a quarter cup of the filling on one half of the dough, leaving about ¼ inch border.
- Fold the dough in half over the filling and press the edges to seal. Repeat for remaining dough portions.
- Heat 1-2 tbsp olive oil in a pan. When the oil is hot, place the bolani and cook on medium heat until golden and crispy on both sides.
- Place cooked bolani on a paper towel. Add more oil to your pan as needed and cook the remaining bolani.
Notes
- Yogurt sauce recipe → Mix 1 cup yogurt with dried dill, ¼ tsp coriander powder, ½ tsp minced garlic, ½ tsp lemon juice and salt.
- The oil should be hot enough that the bolani sizzles when placed in the pan.