Boulanee Kachaloo (بولانی کچالو) — Afghan Potato-Stuffed Fried Flatbread

• 360 gall-purpose flour (plus 20 g for dusting)
• 6 gfine salt (about 1 tsp)
• 240 mlwarm water (about 40°C)
• 15 mlvegetable oil (about 1 tbsp)
• 650 gYukon Gold potatoes (peeled and cut into 3 cm chunks)
• 60 ggreen onions (thinly sliced)
• 20 gfresh cilantro (finely chopped)
• 8 gfresh mint (finely chopped)
• 2 tspground coriander
• 1 tspground cumin
• 0.5 tspground black pepper
• 15 mllemon juice (about 1 tbsp)
• 240 gplain whole-milk yogurt (about 1 cup)
• 6 ggarlic (1 large clove, finely grated)
• 1 tspdried mint (optional but traditional)

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 until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until smooth and elastic, adding up to 20 g flour only if it feels sticky. Cover the bowl and rest the dough for 30 minutes so it rolls thin without springing back.

3. 3

   Cook the potatoes by simmering them in salted water until a knife slides in easily, about 12–15 minutes. Drain thoroughly, then mash while hot until mostly smooth with a few small chunks for texture.

4. 4

   Season the filling by mixing mashed potatoes with green onions, cilantro, mint, ground coriander, cumin, black pepper, salt, and lemon juice. Let the filling cool for 10 minutes so steam does not soften the dough during stuffing.

5. 5

   Prepare the yogurt sauce by whisking yogurt, grated garlic, salt, and dried mint until creamy and uniform. Refrigerate it while you shape the boulanee so the flavor mellows and the sauce thickens slightly.

6. 6

   Divide the rested dough into 6 equal pieces, about 103 g each, and roll each into a tight ball. Keep the balls covered with a towel so the surface does not dry out while you work.

7. 7

   Roll one dough ball into a thin round about 22–24 cm wide on a lightly floured surface. Spread about 140 g filling over half the circle, leaving a 1.5 cm border, then fold the other half over to make a half-moon.

8. 8

   Seal the edges by pressing firmly, then crimp with fingertips or the tines of a fork to prevent leaks. Repeat rolling and filling the remaining pieces, keeping assembled boulanee on a lightly floured tray and covered.

9. 9

   Heat 15 ml oil in a large skillet over medium heat until it shimmers, then add one boulanee. Fry 2–3 minutes per side until deep golden with crisp spots, adjusting heat so it browns without burning.

10. 10

    Transfer to a rack or paper-lined tray and immediately brush or drizzle about 5 ml oil over the top to keep the crust supple-crisp. Continue frying the remaining boulanee, adding oil as needed so the pan always has a thin, even film.

11. 11

    Rest the boulanee for 3 minutes before cutting so the filling sets and slices cleanly. Serve warm with the yogurt-garlic sauce alongside for dipping, and spoon extra sauce over the top if desired.