📝 About This Recipe
Bolani is a beloved Afghan flatbread, cherished for its thin, shatteringly crisp exterior and savory vegetable filling. Traditionally served as a celebratory snack or a comforting appetizer, these hand-stretched breads capture the aromatic essence of Central Asian spices. Whether stuffed with buttery leeks or spiced potatoes, every bite offers a perfect balance of textures that brings the warmth of Kabul’s street markets directly to your kitchen.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water (approximately 110°F)
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
Potato and Leek Filling
- 3 large Russet potatoes (boiled until tender and peeled)
- 2 cups Leeks (finely chopped, white and light green parts only)
- 1/2 cup Cilantro (freshly chopped)
- 1-2 pieces Green chili (Serrano or Thai bird's eye, minced)
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt (adjust to taste)
- 1/2 cup Vegetable oil (for shallow frying)
Chutney-Yogurt Dip
- 1 cup Greek yogurt (plain and unsweetened)
- 1 clove Garlic (finely minced)
- 1 teaspoon Dried mint (crushed)
- 1 teaspoon Lemon juice
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the warm water and 2 tablespoons of olive oil.
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2
Gradually mix the flour into the liquid using your hands or a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and slightly tacky.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30-45 minutes. This allows the gluten to relax for easier rolling.
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4
While the dough rests, prepare the filling. Mash the boiled potatoes in a bowl until smooth but with a few small chunks remaining for texture.
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5
Fold in the finely chopped leeks, cilantro, minced chilies, salt, and black pepper. Mix thoroughly until the filling is well combined.
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6
Divide the rested dough into 6 equal-sized balls (roughly the size of a large orange). Keep them covered so they don't dry out.
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7
On a floured surface, roll out one dough ball into a very thin circle, approximately 10-12 inches in diameter. The dough should be thin enough to almost see through.
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8
Spread about 1/2 cup of the potato-leek filling over one half of the dough circle, leaving a half-inch border around the edge.
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9
Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, and gently press down on the bolani to remove any trapped air pockets.
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10
Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet or flat griddle over medium-high heat.
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11
Carefully slide the bolani into the hot oil. Fry for 3-4 minutes on the first side until deep golden brown and crispy.
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12
Flip the bolani and cook for another 3 minutes on the other side. Transfer to a wire rack or paper towel-lined plate to drain.
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13
Repeat the process with the remaining dough and filling, adding oil to the pan as needed.
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14
Prepare the dip by whisking together the yogurt, minced garlic, dried mint, and lemon juice in a small bowl.
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15
Slice each bolani into wedges and serve immediately while hot and crunchy with the yogurt dip on the side.
💡 Chef's Tips
Roll the dough as thin as possible; the thinner the dough, the crispier the bolani will be. Make sure the leeks are washed thoroughly and dried before chopping to prevent a soggy filling. If the edges won't stay sealed, lightly dampen them with a touch of water before folding. Avoid stacking hot bolani directly on top of each other, as the steam will make the crust soft instead of crunchy. You can substitute the potato filling with sautéed pumpkin or even minced halal meat for a different variation.
🍽️ Serving Suggestions
Serve with a side of 'Chaka' (thick strained yogurt) or a spicy Afghan green chutney (Zhoug style). Pair with a hot cup of cardamom-infused Afghan green tea. Serve alongside a fresh 'Salata' (diced tomato, cucumber, and onion salad) for a refreshing contrast. Accompany with extra lemon wedges to squeeze over the crispy bread just before eating. Excellent as a light lunch or a shared appetizer for a larger Central Asian feast.