Bolani - Stuffed Flatbreads

by Durkhanai Ayubi, featured in Parwana

Published by Murdoch Books

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Introduction

Bolani are moreish hand-rolled flatbreads, stuffed with various fillings, then pan-fried golden brown and crisp.

Bolani are typically made with family and friends, and eaten straight off the tawah, a traditional flat iron frying pan, as they cook, while more are made hot and fresh, until everyone has had their fill. Bolani are eaten by tearing off strips and dipping them into a relish, such as chutney morcheh sorkh, plain thick yoghurt or jaan-e-ama yoghurt dip. Afghans also like to eat this savoury treat with a cup of sweet tea.

It’s important to have your chosen fillings prepared before rolling out the dough and a good time to do this is while the dough is resting.

Bolani are moreish hand-rolled flatbreads, stuffed with various fillings, then pan-fried golden brown and crisp.

It’s important to have your chosen fillings prepared before rolling out the dough and a good time to do this is while the dough is resting.

As featured in

Parwana

Image of Durkhanai Ayubi's Bolani — Photo by Alicia Taylor

Ingredients

Makes: 6

Metric Cups

For the bolani

485 grams plain flour
1½ teaspoons dried yeast
375 millilitres lukewarm water
1 tablespoon sunflower oil (plus extra for frying)

For the gandana - chive - bolani filling

2 cups garlic chives (washed and finely chopped)
1 cup (loosely packed) fresh coriander (leaves and stalks, finely chopped)
50 grams spring onions (thinly sliced)
1 small brown onion (finely chopped)
1 teaspoon coriander seeds (crushed in a spice grinder or mortar and pestle)
1 teaspoon chilli powder
1 tablespoon sunflower oil

For the kachaloo - potato - bolani filling

800 grams all-purpose potatoes
1 large brown onion (finely chopped)
2 teaspoons coriander seeds (crushed in a spice grinder or mortar and pestle)
2 teaspoons garlic powder
1 teaspoon chilli powder

For the bolani

3¼ cups all-purpose flour
1½ teaspoons dried yeast
1½ cups lukewarm water
1 tablespoon vegetable oil (plus extra for frying)

For the gandana - chive - bolani filling

2 cups garlic chives (washed and finely chopped)
1 cup (loosely packed) cilantro (leaves and stalks, finely chopped)
½ cup scallions (thinly sliced)
1 small brown onion (finely chopped)
1 teaspoon coriander seeds (crushed in a spice grinder or mortar and pestle)
1 teaspoon chili powder
1 tablespoon vegetable oil

For the kachaloo - potato - bolani filling

1 pound 12 ounce all-purpose potatoes
1 large brown onion (finely chopped)
2 teaspoons coriander seeds (crushed in a spice grinder or mortar and pestle)
2 teaspoons garlic powder
1 teaspoon chili powder

Method

Bolani - Stuffed Flatbreads is a guest recipe by Durkhanai Ayubi so we are not able to answer questions regarding this recipe

For the Gandana - Chive - Bolani Filling

Quantities fill 6 bolani.
This filling traditionally uses gandana, a type of leek found throughout Afghanistan, which is a popular filling for bolani. My grandfather, who was an avid lover of gardening and homegrown produce, grew his own gandana. The vegetable isn’t easily found outside the region, however, so Afghans living around the world often substitute gandana with garlic chives, which has a similar texture and taste.
Mix the garlic chives, coriander, spring onion and onion in a bowl to combine. Add the spices with 2 teaspoons salt and 1 teaspoon freshly ground black pepper, and mix well. Stir in the oil to combine and set aside until you are ready to fill the bolani.

For the Kachaloo - Potato - Bolani Filling

Quantities fill 6 bolani.
Boil the potatoes in a medium saucepan of water for 15 minutes, or until soft when pierced. Set aside to cool, then peel potatoes and mash in a large bowl. Add the onion, spices, 2 teaspoons salt, 1 teaspoon freshly ground black pepper and 2 tablespoons water, and mix to combine well. Set aside until you are ready to fill the bolani.

For the Bolani

In a medium bowl, stir the flour, yeast and 2 teaspoons salt to combine. Create a well in the centre and slowly add only enough warm water to just wet the ingredients, mixing with your hands in a circular motion to distribute evenly, then add the oil. While continuously mixing, slowly add the remaining water (you might not need it all, only enough to form a firm dough) and knead until the dough is firm. You may need to slightly adjust the amount of water or flour, to achieve the right consistency.
Shape the dough into a ball, place in an oiled bowl, cover with a tea towel and set aside to rest for about 30 minutes, or until doubled in size.
Divide the dough into 6 equal-sized portions and shape each into a small ball with your hands. Place them on a tray lined with baking paper with 5 cm (2 in) between each, cover with a tea towel and set aside to rest for another 10 minutes, or until doubled in size.
On a lightly floured surface, roll out one ball of dough into a circle about 10–12 cm (4–4½ in) in diameter. It might take a bit of practice to roll it evenly into a perfect circle, but working from the centre outwards is generally a good technique to achieve the right shape. Once rolled, place 3 tablespoons of filling on one half of the circle and spread it evenly to cover half, leaving a 1 cm (½ in) border. Fold the other half over the filling to form a semi-circle and press the edges together to seal. Repeat with the remaining dough and filling.
In a tawah, heavy-based frying pan or skillet, add enough oil to cover the base and heat over high heat. Lift the bolani carefully into the pan and fry, turning once, for 4 minutes each side, or until golden brown and crisp.
Transfer to a board lined with paper towel to soak up any extra oil, then serve immediately with chutney and/or yoghurt for dipping.

For the Gandana - Chive - Bolani Filling

Quantities fill 6 bolani.
This filling traditionally uses gandana, a type of leek found throughout Afghanistan, which is a popular filling for bolani. My grandfather, who was an avid lover of gardening and homegrown produce, grew his own gandana. The vegetable isn’t easily found outside the region, however, so Afghans living around the world often substitute gandana with garlic chives, which has a similar texture and taste.
Mix the garlic chives, coriander, scallion and onion in a bowl to combine. Add the spices with 2 teaspoons salt and 1 teaspoon freshly ground black pepper, and mix well. Stir in the oil to combine and set aside until you are ready to fill the bolani.

For the Kachaloo - Potato - Bolani Filling

For the Bolani

In a medium bowl, stir the flour, yeast and 2 teaspoons salt to combine. Create a well in the centre and slowly add only enough warm water to just wet the ingredients, mixing with your hands in a circular motion to distribute evenly, then add the oil. While continuously mixing, slowly add the remaining water (you might not need it all, only enough to form a firm dough) and knead until the dough is firm. You may need to slightly adjust the amount of water or flour, to achieve the right consistency.
Shape the dough into a ball, place in an oiled bowl, cover with a tea towel and set aside to rest for about 30 minutes, or until doubled in size.
Divide the dough into 6 equal-sized portions and shape each into a small ball with your hands. Place them on a tray lined with baking paper with 5 cm (2 in) between each, cover with a tea towel and set aside to rest for another 10 minutes, or until doubled in size.
On a lightly floured surface, roll out one ball of dough into a circle about 10–12 cm (4–4½ in) in diameter. It might take a bit of practice to roll it evenly into a perfect circle, but working from the centre outwards is generally a good technique to achieve the right shape. Once rolled, place 3 tablespoons of filling on one half of the circle and spread it evenly to cover half, leaving a 1 cm (½ in) border. Fold the other half over the filling to form a semi-circle and press the edges together to seal. Repeat with the remaining dough and filling.
In a tawah, heavy-based frying pan or skillet, add enough oil to cover the base and heat over high heat. Lift the bolani carefully into the pan and fry, turning once, for 4 minutes each side, or until golden brown and crisp.
Transfer to a board lined with paper towel to soak up any extra oil, then serve immediately with chutney and/or yoghurt for dipping.