Bolani

Bolani is a traditional Afghan stuffed flatbread that is usually filled with a mixture of vegetables. It is usually cooked in a pan, rather than an oven and may be accompanied by yoghurt or chutney for dipping.

Credit: Jiwon Kim

• serves

  8

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 3 ¾ cups plain flour
• 1 tsp yeast
• 1 tsp salt
• 1 tbsp oil, plus extra for drizzling
• 1 ½ cups water, room temperature
• Greek yoghurt, to serve (optional)

For the filling

• 3 large potatoes, boiled, mashed
• 1 large onion, finely chopped
• 1 bunch chives, finely chopped
• Salt and black pepper

Resting time: 1 hour

Instructions

1. To make the dough, in a large mixing bowl, combine the flour, yeast and salt and mix well to combine. Make a well in the centre of the dry ingredients and add the oil with ¾ water, then mix to a thick dough. Gradually add extra water, if needed, to form a soft and pliable dough.
   
2. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap or a tea towel and set aside for 1 hour, or until doubled in volume. While the dough is resting, make the filling by combining the ingredients in a large bowl. Mix well to combine and set aside.
   
3. When ready to cook, divide the dough into 8 even balls. On a lightly floured worksurface, roll out the balls to 15-17 cm circles. Add some filling to one half of the circle, leaving a 1 cm border to enclose, then fold over the other half of the filling to form an enclosed semi-circle, pressing the edges to seal. Repeat with the remaining dough and filling.
   
4. Heat a drizzle of oil in a large frying pan, then carefully lift the bolani into the pan. Cook for 2-3 minutes, turning once and cooking for an additional 2-3 minutes, until golden and crisp on both sides. Repeat with the remaining bolani.
   
5. Serve the bolani immediately, with a dollop of yoghurt for dipping, if you like.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Made to Share

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G