Bolani
An Afghan flatbread with a potato or leek filling, cooked on a dry pan.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Tunshi · CC BY-SA 4.0