Afghan Stuffed Potato Flatbread

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A beloved Afghan street food, Bolani are thin, pan-fried flatbreads stuffed with a savory mashed potato and green onion filling. Crisp on the outside and tender inside, they are typically served with a mint yogurt sauce or fresh chutney.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 3 gSugar
• 10 gProtein
• 610 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 3/4 cup (180 ml) warm water
• 1 teaspoon salt
• 2 tablespoons neutral oil, plus more for brushing

For the potato filling

• 1 1/2 lbs (700 g) russet potatoes (about 3 medium)
• 1 bunch green onions, finely sliced (about 1 cup)
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 small green chili (such as serrano), finely chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt, to taste

For serving

• 1/2 cup plain whole-milk yogurt
• 1 tablespoon dried mint
• Pinch of salt

Directions

1. Make the dough: In a large bowl, stir together flour and salt. Add warm water and 2 tablespoons oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 6-8 minutes until smooth and elastic. Cover with a damp towel and rest for 20 minutes.
2. Prepare the filling: Peel and cube the potatoes, then boil in salted water for 12-15 minutes until fork-tender. Drain well and return to the hot pot for 1 minute to dry out. Mash thoroughly, then stir in green onions, cilantro, garlic, chili, coriander, pepper, and salt. The mixture should be dry and seasoned; set aside to cool completely.
3. Divide the rested dough into 8 equal balls (about 70 g each). Working one at a time, roll each ball on a lightly floured surface into a thin round about 7-8 inches in diameter, keeping the other balls covered so they don't dry out.
4. Spoon about 1/3 cup of the potato filling onto the center of each round, spreading it into a thin layer while leaving a 1-inch border around the edge. Fold the dough over to form a half-moon, then press the edges firmly together and crimp with a fork to seal completely.
5. Heat a large dry skillet or cast-iron pan over medium heat for 2 minutes. Brush the top of one stuffed flatbread lightly with oil and place it oil-side down in the pan. Brush the exposed top with oil and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown spots appear and the dough is cooked through.
6. Repeat with the remaining flatbreads, stacking the cooked ones under a clean kitchen towel to keep them soft and warm. In a small bowl, stir yogurt with dried mint and a pinch of salt to make a quick dipping sauce.
7. Serve the flatbreads hot, cut into wedges, with the mint yogurt alongside.
8. Store any leftovers wrapped in foil and reheat in a dry skillet for best texture.

Cook’s Notes

• Drain the potatoes thoroughly and mash them dry; excess moisture will make the dough soggy and cause tearing when rolling.
• Keep the rolled-out dough and filled flatbedges well-floured so they do not stick; a thin rolling is what gives Bolani its signature crisp finish.
• For an authentic touch, char a small tomato directly over a flame, peel it, and mash it into the yogurt sauce for a smoky dip.
• Pumpkin or leek fillings are also traditional; substitute 1 1/2 lbs of cooked, well-drained kabocha squash for the potatoes in autumn.

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