Afghan Bolani (Stuffed Flatbread)

A traditional Afghan flatbread, lightly fried until golden and crispy, filled with a savory mixture of potatoes, green onions, and fresh herbs. Perfect as an appetizer or a light, satisfying main course, often served with a cooling yogurt dip.

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.

   Time: 10 min
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.

   Time: 10 min
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.

   Time: 15 min
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.

   Time: 10 min
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.

   Time: 5 min