Bolani is a delightful Afghan flatbread often enjoyed as an appetizer or side dish. This traditional recipe features a robust, savory filling made from fresh leeks and chives, enveloped in a soft, pillowy dough. Fried to golden perfection, Bolani offers a wonderful combination of flavors and textures that is sure to impress at any meal.

Ingredients

Dough:

🌾 1.5 kg Plain flour
🧂 1 tablespoon Salt
🍞 1 teaspoon Yeast
🌿 2 tablespoons Oil
💧 750 ml Water, PYREX measuring cup

Filling:

🥬 6 Large leeks
🧄 1 bunch Chives
🧂 1 teaspoon Salt
🌶️ 1 teaspoon Pepper
🌿 1 tablespoon Oil

Extras:

🌾 Flour, for flouring work surface
🌿 Oil, for frying

Instructions

1- Prepare the Dough:

• Dissolve yeast in a little bit of water.
• Combine flour, salt, and oil in a mixing bowl.
• Add yeast mixture to the flour and gradually mix in water with a spoon.
• Knead the dough until smooth and pliable.
• Cover and let the dough rest for 30 minutes.

2- Prepare the Filling:

• Finely chop leeks and place them in a metal bowl.
• Add chopped chives, and wash and drain using a metal colander.
• Season with salt, pepper, and oil, and mix thoroughly.

3- Assemble the Bolani:

• Lightly flour a wooden work surface.
• Divide dough into medium-sized balls, flatten, and roll out each into a thin circle.
• Place filling on one half, fold over, and press to seal edges.

4- Fry the Bolani:

• Heat oil in a black non-stick frying pan on medium heat.
• Place Bolani in hot oil and fry until golden brown on each side.
• Remove and place on a paper towel-lined serving tray to drain.
• Repeat with remaining Bolani.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Equipment:

• White large mixing bowl and small bowls
• PYREX measuring cup
• Metal spoon
• Green plastic cutting board with vegetable icon
• Blue-handled patterned knife
• Metal colander
• Transparent plastic bowl
• Wooden rolling pin
• Black non-stick frying pan
• Gas stove
• Glass serving tray
• Paper towel

Cooking Tips:

• Start by adding water slowly to the dough mixture to get the consistency just right.
• Ensure the edges are well-sealed to prevent filling from leaking during frying.
• Fry until crispy and golden for the best flavor and texture.

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Bolani - Afghan Flatbread

Posted by Waivio guest: @waivio_hivecooking