Bolani (بولانی) — Afghan Stuffed Flatbread with Potato and Leek

• 360 gall-purpose flour (plus 20 g for dusting)
• 6 gfine salt (about 1 tsp)
• 210 mlwarm water (about 40°C)
• 15 mlvegetable oil (about 1 tbsp)
• 650 gYukon Gold potatoes (peeled and cut into 2 cm chunks)
• 220 gleek (white and light green parts, finely sliced and well washed)
• 20 gfresh cilantro (finely chopped)
• 30 gfresh green onion (finely sliced)
• 2 tspground coriander
• 1 tspground cumin
• 0.5 tspground black pepper
• 0.5 tspcrushed red pepper flakes (optional but traditional for gentle heat)
• 240 gplain yogurt (for dipping)
• 15 mllemon juice (about 1 tbsp, stirred into yogurt)
• 3 ggarlic (1 small clove, finely grated into yogurt)

Instructions

1. 1

   Make the dough by mixing the flour and salt in a large bowl until evenly combined. Add the warm water and 15 ml oil, then stir with a spoon until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic. Cover it with an inverted bowl or wrap, then let it rest for 25 minutes so it rolls thin without springing back.

3. 3

   Cook the potatoes by placing them in a pot with cold water and bringing it to a steady boil. Simmer for 12–15 minutes until a knife slides in easily, then drain thoroughly and let the steam evaporate for 2 minutes.

4. 4

   Mash the hot potatoes until mostly smooth, leaving a few small pieces for texture. Stir in 30 ml oil, salt, coriander, cumin, black pepper, and red pepper flakes so the seasoning is evenly distributed.

5. 5

   Add the sliced leek, green onion, and chopped cilantro to the warm potatoes and mix well. Let the filling cool for 10 minutes; a cooler filling is easier to seal and helps prevent tearing during frying.

6. 6

   Divide the rested dough into 6 equal pieces, about 95 g each, and roll each into a smooth ball. Keep the pieces covered as you work so the surface does not dry out and crack at the edges.

7. 7

   Roll one dough ball on a lightly floured surface into a thin round about 22–24 cm wide. Place about 170 g of filling on one half, leaving a 1.5 cm border, then press the filling gently into an even layer.

8. 8

   Fold the dough over to form a half-moon and press out any trapped air with your fingertips. Seal firmly by pinching the edge, then crimp with the tines of a fork to create a tight seal that will not open in the pan.

9. 9

   Heat 30 ml of the frying oil in a wide skillet over medium heat until shimmering. Fry the bolani for 3–4 minutes per side until deep golden with blistered spots, adjusting the heat so it cooks through without burning.

10. 10

    Transfer the cooked bolani to a rack or paper-lined tray and let it rest for 2 minutes to stay crisp. Repeat rolling and frying with the remaining dough and filling, adding more oil as needed to keep a shallow, even layer in the pan.

11. 11

    Make the yogurt dip by stirring the yogurt with lemon juice, grated garlic, and 1 g salt until smooth. Serve the bolani hot or warm, sliced into wedges, with the yogurt dip on the side for dipping.