Afghan Bolani (Stuffed Flatbread)

• •2.5 cup All-purpose flour (plus more for dusting)
• •1 cup Warm water (approx., as needed)
• •1 tsp Salt
• •2 tbsp Olive oil (plus more for frying)
• •2 piece Potatoes (medium, peeled, boiled, and mashed)
• •1 bunch Green onions (thinly sliced)
• •0.5 cup Fresh cilantro (chopped)
• •0.3 cup Fresh dill (chopped (optional))
• •0.5 tsp Red pepper flakes (or to taste)
• •0.3 tsp Black pepper

Instructions

1. 1

   Prepare the dough: In a large bowl, combine flour and salt. Gradually add warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes.

2. 2

   Prepare the filling: In a separate bowl, combine the mashed potatoes, sliced green onions, chopped cilantro, chopped dill (if using), red pepper flakes, black pepper, and salt to taste. Mix well until all ingredients are evenly distributed.

3. 3

   Assemble the Bolani: Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a very thin, approximately 8-inch circle. Place about 2-3 tablespoons of the potato filling on one half of the circle, leaving a small border. Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal, then crimp with a fork to ensure it's tightly sealed.

4. 4

   Cook the Bolani: Heat a large skillet or griddle over medium heat and add about 2-3 tablespoons of olive oil. Once hot, carefully place 1-2 Bolani in the pan (without overcrowding). Fry for 3-5 minutes per side, or until golden brown and crispy, and the dough is cooked through. Add more oil as needed between batches.

5. 5

   Serve: Remove the cooked Bolani from the pan and place on a wire rack to drain any excess oil. Cut each Bolani in half and serve immediately with plain yogurt or a yogurt-garlic dipping sauce, if desired.

Chef's Tips

• 💡For an even crispier Bolani, you can brush them lightly with oil and bake them at 400°F (200°C) for 15-20 minutes after frying, or until extra golden.
• 💡Don't overfill the Bolani, or they will be difficult to seal and may burst during frying.
• 💡Experiment with different fillings! Spinach and feta, or pumpkin (kadu) are also traditional Afghan Bolani fillings.