Afghan bollani
Afghan bollani is a stuffed flatbread prepared by filling dough with spiced potatoes and green onions, then pan-frying until golden brown.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| All-purpose Flour | 500 | Grams |
| Water | 250 | Milliliters |
| Salt | 1 | Tsp |
| Olive Oil | 2 | Tbsp |
| Potatoes | 500 | Grams |
| Green Onions | 5 | Count |
| Cumin | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Salt | 1 | Tsp |
| Olive Oil | 4 | Tbsp |
Instructions
- In a large bowl, combine flour, warm water, salt, and olive oil to form a dough. Knead until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Mash the boiled potatoes in a bowl. Add chopped green onions, cumin, black pepper, and salt. Mix well to combine.
- Divide the dough into 10 equal portions. Roll each portion into a ball.
- Flatten each dough ball into a circle about 6 inches in diameter.
- Place a generous spoonful of the potato mixture onto one half of the dough circle. Fold the other half over the filling and press the edges to seal.
- Heat olive oil in a skillet over medium heat. Fry each bollani for 3-4 minutes on each side until golden brown.
- Remove from skillet and drain on paper towels. Serve warm.
Prep
- Boil and peel potatoes in advance.
Kitchen equipment
Rolling PinLarge Skillet