Excited to share one of our favorite Afghan recipes with you, Bolani. This crispy and savory stuffed flatbread includes the perfect blend of mashed potatoes, leeks, cilantro, and green onions. It’s sure to satisfy your hunger and your taste buds!
My favorite part about this recipe was when we would be invited to my grandma’s or aunt’s house, everyone would get together and prepare the Bolani. We would all take part in making a batch while taking turns and having just the best conversations. Sometimes I can still hear my mom and her sisters just gossiping while speed making the perfect Bolani. I miss those days and I hope that one day I will do that with my sisters and cousins.
Most of the time you make the potatoes and veggies separately as their own types but we combined them and will never look back!
Bolani takes some effort but it is SO WORTH IT!
Bolani is a culinary tradition in Afghanistan and the flavors that come with it offer such a delightful experience. The art of making the dough and getting the veggie filling ready really brings the dish together. Potatoes coupled with the veggie filling containing leeks, cilantro, and green onions off such a hearty combo that you’ll wonder why you never thought of this before!
Such a simple yet delicious flatbread that you’ll say this is a culinary masterpiece. You absolutely need to make this at your next family gathering and even invite some members over to help you get them prepped. We had such a fun time making them and just conversing and having fun. With a bit of practice you can make it as good as your mom does!
Tips for Making Perfect Bolani
Dough Consistency: The right consistency with the dough is key. It has to be smooth, elastic but also not too sticky. Adjust your water and flour levels as you need to. When it’s easy to handle, that means you’ve got it right.
Slightly Hot Water: Don’t use scalding water when adding it to the dough. Slightly hot water will activate the yeast and is essential for a good rise and the dough being soft and fluffy. Find the right balance in your water heat.
Proper Resting Time for the Dough: Let the dough rest to properly allow it to rise. The yeast will work its magic here and let the dough become light and airy. Follow our recommended wait times for best results.
Veggies: Chop your veggies consistently. Dice them up in an even manner so they form evenly. You’ll feel every veggie in each bite if you’ve done it correctly!
Seasonings: Season sensibly when preparing your veggie filling. We use Mrs. Dash Seasonings because it has just about all you’d need honestly but feel free to add whatever you like. Be mindful though as overdoing it will ruin the taste.
Oil Use: Feel free to adjust your oil in the filling. Make it healthier by adding less or don’t add any at all. Get some fat free sprays if you want.
Dips: Perfecting your dip is key here. Pay attention to what you use. We love it with some yogurt mixed in with cayenne pepper. Or do the same thing but with Sour Cream. You can also make our Cilantro Chutney recipe for the absolute BEST results.
Ingredients
Dough
Veggie Filling
- 3 large Potatoes
- 1 bunch Leeks (diced)
- 1 bunch Cilantro (diced)
- 12 Green Onion, (thinly diced)
- 1 tbsp Oil
- Mrs. Dash (to taste)
- Salt (to taste)
Dips
Instructions
To make Bolani, start by crafting the flatbread dough. Combine flour, warm water, oil, yeast, and salt in a big bowl. Knead it into a ball, cover, and let it rise for an hour.
Meanwhile, peel and boil potatoes, then mash them. Mix the mashed potatoes with diced leeks, cilantro, green onions, oil, salt, and Mrs. Dash to create a flavorful filling.
Roll out the dough into large ovals, add the filling, and fold over to seal.
Fry in oil until crispy in a skillet and enjoy with Greek yogurt or a cilantro chutney!
Bolani is the perfect flatbread for you to have tonight!
Bolani is a delicious and flavorful dish that’s perfect for any occasion. With its crispy exterior and savory filling, it’s sure to be a hit with anyone who tries it. By following this recipe, you can recreate the authentic taste of Afghan cuisine right in your own home. So, give it a try with our Cilantro Green Chutney and see for yourself how delicious Bolani can be! You will absolutely not regret it.
STORAGE RECOMMENDATIONS
Refrigerate in airtight containers
When the Bolani has gotten to room temperature, you can store them in airtight containers. We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best! You can keep it refrigerated for up to 3 days to maintain the highest quality.
Freeze Individually if possible
If possible, try to freeze the Bolani individually. If you’ve made a larger batch, do it in small portions. Use a baking sheet or something similar and just lay them out or use an airtight freezer-safe containers like the Skroam’s 10 Pack Glass Containers.
Use parchment paper
When you store the Bolani, we prefer you to use parchment paper to prevent them from sticking together. This helps much more if you’re stacking them together. Create a nice barrier with the parchment paper.
Don’t store with dips
It’s best not to store the Bolani with any of the dips that you’ve made with it. The texture will get weird and reheating it will not work right. Refrigerate them separately for best results in keeping the freshness.
Reheating
Best way to reheat the Bolani is to steam them or microwave them with a paper towel to help bring them back to life. This can restore their softness so you can enjoy them again!
These simple steps will help keep your Bolani fresh even after storing them.
FREQUENTLY ASKED QUESTIONS
You can refrigerate dough after preparing if you’re not ready to complete the preparation of Bolani. Store in an airtight container like Skroam’s 10 Pack Glass Containers. Let the dough get to room temp before prepping Bolani.
Yes you can. We recommend a maximum of one month in the freezer in an airtight container. Use single layer sheets if you have a larger batch to freeze.
Use a steamer or microwave the Bolani with a damp paper towel to help keep the softness.
You certainly can add any type of filling you desire. Typically the potatoes and veggies don’t get mixed together. We just really like it that way. Adjust your own way and you’ll enjoy it more! Maybe add some mushrooms or carrots.
Use parchment paper in between the layers of Bolani to ensure a consistent texture when you reheat them. The extra layer will provide a nice barrier between the Bolani and help it from sticking together.
Yogurt, Sour Cream, Chutney, Tobasco Sauce, Sriracha Sauce, Soy Sauce, Sweet Chili Sauce, Sesame-Ginger sauce. These are some highly recommended sauces.
Want More Great Recipes like this? Here are some of our Go-To Recipes
Kabuli Palaw, Afghan Brown Rice
Love Our Bolani? Give Us Feedback!
If you make our Bolani, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Bolani – Afghan Stuffed Flatbread
Ingredients
Dough
- 5 cups Flour
- 2 1/2 cups Slightly Hot Water
- 1/2 cup Oil
- 2 tbsp Yeast
- 2 tbsp Salt
Veggie Filling
- 3 Large Potatoes
- 1 bunch Leeks, diced
- 1 bunch Cilantro, diced
- 12 Green Onion, diced thinly
- Mrs. Dash, desired amount
- Salt to taste
Instructions
- To make Bolani, start by crafting the flatbread dough. Combine flour, warm water, oil, yeast, and salt in a big bowl.
- Knead it into a ball, cover, and let it rise for an hour. Meanwhile, peel and boil potatoes, then mash them.
- Mix the mashed potatoes with diced leeks, cilantro, green onions, oil, salt, and Mrs. Dash to create a flavorful filling.
- Roll out the dough into large ovals, add the filling, and fold over to seal.
- Fry in oil until crispy in a skillet and enjoy with Greek yogurt or a cilantro chutney!
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