Bolani
Thin Afghan flatbread folded around a potato-and-scallion filling and pan-fried until golden.
A DISH WITH A STORY
Bolani is a beloved home food and street snack, often served during Ramadan, Nowruz, and family visits. Fillings vary by season and region; potato, gandana, and pumpkin are among the best known.
INGREDIENTS
8 servings- 3 cupsall-purpose flour
- 1¼ cupswarm waterapproximately
- 1½ tspsaltdivided
- 1 tbspneutral oilplus more for frying
- 1½ lbrusset potatoespeeled and quartered
- 1 bunchscallionsfinely sliced
- ½ cupchopped cilantro
- 1 tspground coriander
- ½ tspblack pepper
- ½ tspred pepper flakesoptional
METHOD
- 01
Mix flour and 1 teaspoon salt. Add warm water gradually, then knead 8 minutes until smooth. Coat with 1 tablespoon oil, cover, and rest 30 minutes.
- 02
Boil the potatoes until tender. Drain, mash coarsely, and cool.
- 03
Mix the potatoes with scallions, cilantro, coriander, pepper, red pepper flakes, and remaining salt.
- 04
Divide the dough into 8 balls. Roll each into a very thin 9-inch circle on a lightly floured surface.
- 05
Spread filling over one half, leaving a narrow border. Fold over, press out air, and seal the edge firmly.
- 06
Pan-fry in a lightly oiled skillet over medium heat for 2–3 minutes per side, until blistered and golden. Cut into wedges and serve warm.
THREE DETAILS THAT MATTER
- 1
A rested dough rolls thinner and springs back less.
- 2
Cool the potato filling before assembling.
- 3
Use only a thin film of oil for crisp, light bolani.