Afghan Stuffed Flatbread (Bolani)
بولانی BolaniSay it: boh-lah-NEE
Bolani is Afghanistan's beloved stuffed flatbread: a thin, hand-rolled round filled with mashed potato and sweet leeks, then shallow-fried until the crust blisters and crisps. It is sold at street stalls and fried fresh at home for iftar, picnics and everyday lunches, always cut into wedges and passed around with chutney. The contrast is what makes it special — a shatteringly crisp shell, a soft savoury filling, and a cool yogurt or herb sauce to dip.
Afghan Stuffed Flatbread (Bolani)
بولانی, Bolani
Pronounced boh-lah-NEE
- Serves
- 4
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To fry
Method
Make the dough. whisk the flour and salt in a large bowl, pour in the oil and warm water, and mix to a shaggy ball. Knead on a lightly floured surface for 8–10 minutes, until smooth, soft and springy, then cover and rest for 30 minutes.
Meanwhile, boil the potatoes in salted water for 15–20 minutes, until a knife slides in with no resistance. Drain well, mash until completely smooth and let cool slightly.
Slice the leeks thinly, rinse them thoroughly in a bowl of water to remove grit, and drain. Heat the 2 tbsp oil in a skillet over medium heat and cook the leeks with the chilies for 6–8 minutes, until soft, sweet and glossy but not browned.
Stir the leeks into the mashed potato with the salt and pepper, mix until evenly combined, and taste — the filling should be well seasoned. Let it cool to room temperature.
Divide the dough into 8 equal pieces and roll each into a ball. On a floured surface, roll one ball into a thin circle about 7 inches (18 cm) across.
Spread one-eighth of the filling over half of the circle, leaving a ½ inch (1 cm) border. Fold the empty half over, press out all the air, and seal the edge firmly with your fingers or the tines of a fork.
Heat 2 tbsp of the oil in a large skillet over medium heat. Fry the bolani one or two at a time for 3–4 minutes per side, until deep golden, blistered in spots and crisp at the edges, adding more oil as needed.
Drain on paper towels, cut each into wedges and serve warm.
Regional variant: Pumpkin Bolani (Kadu Bolani)
Replace the potato and leeks with 1 lb (450 g) coarsely grated pumpkin or butternut squash, squeezed dry and cooked with 1 chopped onion in 2 tbsp oil for 10–12 minutes until soft and jammy. Season with 1 tsp salt, ½ tsp black pepper, ½ tsp ground coriander and a pinch of sugar, then cool and fill, fold and fry the dough exactly as above.
Cook's notes
- Press every pocket of air out before sealing — trapped air makes the bolani balloon and split in the hot oil.
- Keep the pan at medium heat: too hot and the crust darkens before the filling is heated through.
- The filling must be cool when it goes into the dough; warm potato steams the dough and makes it soggy.
Serve with
Cooling yogurt with dried mint or cucumber (chaka), tomato-cilantro chutney, and hot green tea (chai).
Make ahead and storage
The dough can rest, covered, in the fridge overnight and the filling kept chilled for a day. Reheat fried bolani in a dry skillet or a 350°F (175°C) oven for 6–8 minutes; they are best eaten fresh.
