Bolani (Afghani Flatbread with Sumac Potatoes)
Sink your diamond and gold-encrusted teeth into Bolani, a traditional Afghan flatbread bursting with sumac-infused potatoes, aromatic spices, and fresh herbs. This vegan bread is as flavorful as it is satisfying, with a crispy, golden exterior giving way to a warm heavenly ‘tato filling. Whether you're a seasoned vegan chef or new to plant-based cooking, this reliable recipe makes this Afghani treat 100% do-able.
Servings: 8
Calories: 3.322kcal
Cost: $8.50
Ingredients
Dough:
- 1 ¾ cups all-purpose flour
- 1 cup whole wheat flour or use all-purpose flour
- ¾ teaspoon salt
- ¼ cup olive oil
- 1 cup water
Filling:
- 400 grams potatoes peeled and 1 cm. diced (about 2 cups cut)
- 2 tablespoons olive oil
- 2 cups leeks inner white part, washed and sliced thinly
- ½ teaspoon cumin seeds
- 1 teaspoon coriander seeds whole
- ¼ teaspoon ground black pepper
- 1 teaspoon sumac
- ½ teaspoon Aleppo pepper flakes
- ½ teaspoon salt or to taste
- ½ cup parsley chopped
- ½ cup cilantro chopped
Instructions
- Mix flour, whole wheat flour, and salt in a large mixing bowl, or the bowl of a stand mixer. Create a well in the center and add the olive oil and water. Mix until a dough forms. Knead the dough on a lightly floured surface for about five minutes, or in the stand mixer on low speed for 5 minutes, until smooth and elastic. Cover the bowl containing the dough with a plate or damp kitchen towel and let it rest for thirty minutes.
- While the dough rests, prepare the filling. Start by cooking the potatoes in boiling water until tender, then drain and mash them in a large bowl.
- Heat the olive oil over medium-high heat in a skillet. Add the leeks and sauté for 4 minutes until soft.
- Add the cumin seeds, coriander seeds, black pepper, sumac, Aleppo pepper flakes, and salt. Cook for an additional 2-3 minutes.
- Remove from heat and stir in the mashed potatoes, parsley, and cilantro (fresh coriander leaves). Mix until well combined.
- Divide the rested dough into eight equal pieces (about 85 g. each) and roll each piece into a ball. On a floured surface, roll out each piece of dough into a thin circle, about 8 inches (20 cm.) in diameter. Place a ¼ cup spoonful of the potato filling on one half of each circle.
- Using a pastry brush or wet finger, slightly moisten the perimeter of the dough with a small amount of water. Then, fold the dough over to enclose the filling. Press the edges to seal.
- Heat 2 tablespoons of olive oil over medium heat in a large skillet. Pan-fry the filled flatbreads in batches until golden and crisp, about 4-5 minutes on each side. Add more oil in between batches as needed. Transfer the cooked flatbreads to a wire rack to drain excess oil before serving.
- Serve the bolani hot, or at room temperature, garnished with chopped parsley and minced green chilies if desired.
Notes
✋ Take Your Time:
Knead the dough until it's smooth and elastic. Let it rest for thirty minutes to hydrate the flour and relax the gluten, making it easier to work with.
🌿 Season Smartly:
Taste the potato filling before assembling to ensure it's well-seasoned. Adjust the spices to achieve a perfect balance of flavors.
🔄 Roll It Thin:
Roll the dough thinly to ensure even cooking and a crispy texture. If it's too thick, you'll end up with doughy pockets.
🔥 “Medium Heat” is not just the name of my new low-quality R&B album:
Pan-fry the Bolani over medium heat for a crispy exterior without burning. Adjust the heat as needed to avoid cooking too quickly.
👋 Oil Be Gone:
Place cooked Bolani on a wire rack to drain excess oil. This keeps them crispier and prevents greasiness.
Nutrition
Calories: 3.322kcal | Carbohydrates: 352g | Protein: 51g | Fat: 197g | Saturated Fat: 27g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 140g | Sodium: 3.008mg | Potassium: 2.893mg | Fiber: 33g | Sugar: 11g | Vitamin A: 5.529IU | Vitamin C: 141mg | Calcium: 305mg | Iron: 25mg