• If you're making your own dough, combine the dry ingredients in a large bowl and mix together the flour and salt.
• Add vegetable oil to the flour mixture and mix it together with your hands or a spoon until it's evenly distributed.
• Add the lukewarm water gradually until the dough becomes shaggy. Add more water if needed.
• Turn the dough onto a slightly floured surface and knead the dough for 7ish minutes. Just go until it smooths out as best as possible. Add more flour if needed. Then rest the dough covered for at least 30 minutes to an hour.
• Divide the dough into smaller portions and roll them out as thin as possible. Use a machine if you have one but it should be as thin as you can get it without tearing. Use a circle mold to then cut out wraps that are in 3-4 inch diameter.

THE REST

• Finely chop leeks, green onions and cilantro.
• Add seasonings and a drizzle of oil, mix together and set aside.
• Next, prepare the tomato sauce.
• Start by browning ground beef with minced garlic.
• Then add tomato sauce and seasonings, and let it simmer.
• Now, it’s time to fill your wraps. Place a small portion of the filling onto each wrapper, moisten the edges with water, and fold them in half, sealing the edges securely.
• Add your dumplings to boiling water and let them cook for about 5 minutes.
• Meanwhile, create a creamy yogurt sauce by combining Greek yogurt with minced garlic and a dash of water.
• Spread a layer of this yogurt mixture on your plate, followed by your cooked dumplings, more yogurt sauce and your flavorful tomato sauce.
• Sprinkle on some dried mint and enjoy your new favorite Afghan dish!