Entree: Afghanistan – Northern Afghanistan – بولانی ➤ Bolani (Pan-fried Afghan 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 45 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus 1/4 cup (60 ml) for frying
- 1 lb (454 g) starchy potatoes, peeled, boiled until tender and mashed
- 4 green onions, finely chopped (about 3 oz (85 g))
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (1 g) salt, or to taste
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (30 ml) plain yogurt or 1 large egg for binding (optional)
- 2 tbsp (30 ml) melted butter or additional oil for brushing

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus 1/4 cup (60 ml) for frying
- 1 lb (454 g) starchy potatoes, peeled, boiled until tender and mashed
- 4 green onions, finely chopped (about 3 oz / 85 g)
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (1 g) salt, or to taste
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (30 ml) plain yogurt or 1 large egg for binding (optional)
- 2 tbsp (30 ml) melted butter or additional oil for brushing

Instructions

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

1. In a large bowl combine flour and 1 tsp (5 ml) salt. Make a well, add warm water and 2 tbsp (30 ml) oil, and mix to form a soft dough. Knead 5–7 minutes until smooth. Cover and let rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl mix mashed potatoes, chopped green onions, cilantro, ground coriander, cumin, black pepper, 1/2 tsp (2.5 ml) salt, and red pepper flakes if using. Stir in yogurt or beaten egg if you prefer a firmer filling.
3. Divide dough into 8 equal balls. On a lightly floured surface roll each ball into a thin circle about 8–9 inches (20–23 cm) across.
4. Place about 3–4 tbsp (45–60 ml) of filling on one half of each circle, spreading evenly and leaving a 1/2-inch (1 cm) border. Fold the empty half over to enclose filling and press edges to seal; crimp or roll slightly.
5. Heat 1/4 cup (60 ml) vegetable oil in a heavy skillet over medium heat. Cook 2–3 bolani at a time (do not overcrowd) for 2–3 minutes per side until golden brown and crisp, adding more oil as needed.
6. Transfer cooked bolani to a paper towel-lined plate and brush lightly with melted butter or oil. Keep warm in a low oven while finishing the rest.
7. Cut into wedges and serve hot with plain yogurt, chutney, or pickled vegetables.
8. Leftovers can be reheated in a skillet or oven to restore crispness.

1. In a large bowl combine flour and 1 tsp salt. Make a well, add warm water and 2 tbsp oil, and mix to form a soft dough. Knead 5–7 minutes until smooth. Cover and let rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl mix mashed potatoes, chopped green onions, cilantro, ground coriander, cumin, black pepper, 1/2 tsp salt, and red pepper flakes if using. Stir in yogurt or beaten egg if you prefer a firmer filling.
3. Divide dough into 8 equal balls. On a lightly floured surface roll each ball into a thin circle about 8–9 inches (20–23 cm) across.
4. Place about 3–4 tbsp (45–60 ml) of filling on one half of each circle, spreading evenly and leaving a 1/2-inch (1 cm) border. Fold the empty half over to enclose filling and press edges to seal; crimp or roll slightly.
5. Heat 1/4 cup (60 ml) vegetable oil in a heavy skillet over medium heat. Cook 2–3 bolani at a time (do not overcrowd) for 2–3 minutes per side until golden brown and crisp, adding more oil as needed.
6. Transfer cooked bolani to a paper towel-lined plate and brush lightly with melted butter or oil. Keep warm in a low oven while finishing the rest.
7. Cut into wedges and serve hot with plain yogurt, chutney, or pickled vegetables.
8. Leftovers can be reheated in a skillet or oven to restore crispness.