Bolani Recipe: How to Make Afghan Stuffed Flatbread

For the dough:

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 teaspoon instant yeast
• 1 tablespoon olive oil, plus more for frying

For the filling:

• 2 bunches green onions, white and green parts thinly sliced
• ½ cup of chopped cilantro
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the yogurt sauce:

• ½ cup plain yogurt
• ½ teaspoon freshly ground coriander
• 1 garlic clove, grated or finely minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt

1. 1

   In a medium bowl, whisk flour, salt, and yeast to combine. Make a well in the center of the dry ingredients.

2. 2

   Fill a measuring cup with 1 cup of warm water.

3. 3

   Add just enough water to the well to hydrate the flour mixture (about ¼ cup or less). Using your non-dominant hand to keep the bowl steady, hold your dominant hand in a cup shape, and stir the dough with your hand in a circular motion.

4. 4

   Continue to stir, adding olive oil and enough warm water to bring the dough together.

5. 5

   Knead the dough in the bowl until it feels elastic and is no longer sticky.
   

6. 6

   Oil the inside of a second bowl, and gently transfer the dough into the greased bowl to rise. Top with a damp kitchen towel, and let rest until nearly doubled in size, about 30 minutes.

7. 7

   Lightly flour a work surface.

8. 8

   Gently slide the dough onto the work surface, and knead briefly. The dough should stretch easily—a sign of gluten development.

9. 9

   Using a bench scraper, divide the dough into 4 equal pieces.

10. 10

    Roll each piece into a ball, and transfer to a parchment-lined baking sheet.

11. 11

    Cover the baking sheet with a slightly damp kitchen towel, and let rest until slightly puffed, about 10–15 minutes.

12. 12

    Meanwhile, make the filling. In a medium bowl, combine green onions, chopped cilantro, salt, and pepper, and stir to incorporate.

13. 13

    For the yogurt sauce, combine yogurt, coriander, garlic, lemon juice, and salt. Taste and adjust seasoning. Refrigerate until ready to use.

14. 14

    On the floured work surface, use a lightly floured rolling pin to roll each dough ball from the center outward, forming a circle about 5 inches in diameter.

15. 15

    Spread about ¼ cup of the filling over half of the dough circle, leaving a ½-inch border.

16. 16

    Lightly moisten the edge of the dough with water, and fold over to form a half-moon shape, pressing down on the seam to seal.

17. 17

    In a cast-iron frying pan over medium-high heat, warm enough oil to completely coat the surface of the pan.

18. 18

    When oil is shimmering, fry the first bolani. Fry the bolani until golden brown and crispy on the bottom, about 4 minutes, then flip and repeat on the other side.

19. 19

    Let drain on paper towels.

20. 20

    Repeat with the remaining bolani, wiping out the pan with a paper towel and adding new oil as needed.

21. 21

    Serve the bolani hot with yogurt sauce.

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