Entree: Afghanistan – Pashtun Eastern Afghanistan – بولانی ➤ Bolānī (Pan-fried stuffed flatbread filled with spiced potato and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water, plus more as needed
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 1 lb (450 g) potatoes, peeled and diced
- 1 cup (150 g) finely chopped scallions (green onions)
- 1 cup (30 g) chopped fresh cilantro
- 1 cup (30 g) chopped fresh chives or leeks
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) red chili flakes or to taste
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) plain yogurt for serving (optional)
- 2 tbsp (30 ml) chutney or pickled chutney for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the flour and 1 tsp (5 ml) salt. Add 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil, mix until a soft dough forms; knead 5–7 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile boil the diced potatoes until tender, drain and mash coarsely. Stir in chopped scallions, cilantro, chives or leeks, ground coriander, cumin, chili flakes, 1 tsp (5 ml) salt, and black pepper; mix to a cohesive filling.
3. Divide dough into 8 equal balls. On a lightly oiled surface roll each ball very thin into a rough 8–9 inch (20–23 cm) circle.
4. Spoon about 2–3 tbsp (30–45 ml) of filling onto one half of each circle, spread leaving a small border. Fold the dough over to enclose the filling and press edges to seal, gently roll to even out thickness.
5. Heat a tablespoon of oil in a large skillet over medium heat. Cook each stuffed flatbread 2–3 minutes per side until golden brown and crisp, adding more oil as needed.
6. Drain briefly on paper towels and serve hot with yogurt or chutney.

1. In a large bowl combine the flour and 1 tsp salt. Add 1 cup warm water and 2 tbsp oil, mix until a soft dough forms; knead 5–7 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile boil the diced potatoes until tender, drain and mash coarsely. Stir in chopped scallions, cilantro, chives or leeks, ground coriander, cumin, chili flakes, 1 tsp salt, and black pepper; mix to a cohesive filling.
3. Divide dough into 8 equal balls. On a lightly oiled surface roll each ball very thin into a rough 8–9 inch (20–23 cm) circle.
4. Spoon about 2–3 tbsp (30–45 ml) of filling onto one half of each circle, spread leaving a small border. Fold the dough over to enclose the filling and press edges to seal, gently roll to even out thickness.
5. Heat a tablespoon of oil in a large skillet over medium heat. Cook each stuffed flatbread 2–3 minutes per side until golden brown and crisp, adding more oil as needed.
6. Drain briefly on paper towels and serve hot with yogurt or chutney.