Afghanistan / Snacks
UniTools
Bolani
An Afghan flatbread with a potato or leek filling, cooked on a dry pan.
Ingredients
ServingsOriginal: Serves 6
- Flour500 g
- Warm water280 ml
- Potatoes600 g
- Spring onions200 g
- Coriander40 g
- Chilli flakes1 tsp
- Garlic yoghurt, to serve250 ml
- Vegetable oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a soft dough from the flour, warm water, a spoon of oil and salt.
Cover the dough and rest it thirty minutes.
Boil the potatoes soft, drain them and mash them without milk.
Work the spring onion, coriander, chilli, salt and pepper into the mash.
Divide the dough into six and roll each into a thin round.
Spread the filling thinly over half the round and fold the other half over, pressing the edge.
Cook them on a brush-oiled pan, four minutes a side, until spotted.
