Mark’s Recipe Box

Bolani (Potato and Scallion Stuffed Flatbread)

Breads & DoughsWeekend project6 bolani1 hr 30 minafghan, flatbread, potato, vegetarian, skillet

Goes well withChutney Sabz (Afghan Cilantro and Walnut Green Sauce)

Do this first

  1. Put a pot of salted water on to boil.
  2. Peel and quarter the 1 1/2 lb potatoes. Put them in the pot. Set a timer for 15 minutes. They're done when a knife slides in (15 to 20 minutes).
  3. While the potatoes boil, make the dough. In a bowl, mix the 2 cups flour and 1 tsp salt.
  4. Add the 3/4 cup warm water and 1 tbsp oil.
  5. Knead 5 minutes, until smooth.
  6. Cover the dough. Let it rest 30 minutes. It needs nothing from you while it rests.

Then prep

  • Thinly slice the 4 scallions.
  • Chop the 1/2 cup cilantro.
  • Seed and mince the 1 serrano chili.
  • Put the scallions, cilantro and chili in one bowl. Add the 1 tsp salt, 1/2 tsp pepper and 1/2 tsp coriander. This is the filling mix.
  • Set out a colander, a potato masher, a rolling pin, a large plate or tray for the filled bolani, and a cast iron skillet.
  • Everything is ready. Wash the board and put the knife away.

Ingredients

  • 2 cupsall-purpose flour
  • 1 tspsalt (dough)
  • 3/4 cupwarm water
  • 1 tbspneutral oil (dough)
  • 1 1/2 lbrusset potatoes, peeled and quartered
  • 4scallions, thinly sliced
  • 1/2 cupfresh cilantro, chopped
  • 1serrano chili, seeded and minced
  • 1 tspsalt (filling)
  • 1/2 tspblack pepper
  • 1/2 tspground coriander
  • about 6 tbspneutral oil, for cooking
  • plain yogurt, to serve

Steps

  1. When the potato timer goes, test with a knife. If it doesn't slide in, boil a few more minutes and test again.
  2. Drain the potatoes.
  3. Mash the potatoes smooth.
  4. Stir in the filling mix.
  5. Let the filling cool. Nothing to do until it's cool and the dough has rested its 30 minutes.
  6. Divide the dough into 6 balls.
  7. Flour the counter.
  8. Roll one ball into a very thin circle about 9 inches across. You should almost see through it.
  9. Spread about 1/2 cup filling in a thin layer over half the circle. Leave a 1/2-inch border.
  10. Fold the empty half over. Press the edges firmly to seal.
  11. Set it on the plate. Repeat with the other 5 balls until all 6 are filled.
  12. Heat 1 tbsp oil in the cast iron skillet over medium-high.
  13. Lay in one bolani. Set a timer for 2 minutes. Cook 2 to 3 minutes, until blistered and golden underneath. Stay at the stove.
  14. Flip it. Cook 2 to 3 minutes more, until blistered and golden.
  15. Move it to a cutting board.
  16. Add 1 tbsp oil to the skillet. Cook the next bolani the same way. Repeat until all 6 are cooked.
  17. Cut into wedges.
  18. Serve hot with yogurt and chutney sabz.

Notes

Roll the dough thin enough to almost see through. Thick dough turns bready instead of crisp. These are our own versions in the Milk Street style, not recipes from the book. Written from the standard method, not yet cooked.

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