Bolani - Afghan Stuffed Flatbread

• porciones: 8 servings
• tiempo activo: 1 hour
• tiempo total: 1 hour 40 minutes

Ingredientes

1 cup lukewarm water

1½ Tbsp vegetable oil

1½ tsp salt

½ tsp active dry yeast

3 cup 1 Tbsp bread flour

2 large potato

6 stalk green onion

1 cup fresh cilantro

1 green chili pepper

ground coriander

salt

½ tsp ground turmeric

½ tsp ground black pepper

2½ Tbsp vegetable oil

Instrucciones

To a large bowl, add the water, oil, salt, and yeast. Stir.

Then add the flour. Mix well.

Then knead the dough for a few minutes, until soft and elastic*. Add a bit more flour as needed if the dough is too sticky. Cover with a damp cloth and let it rest for 30 minutes at room temperature.

Meanwhile, cook the potatoes in a large pot of boiling water for 15 minutes. When the potatoes are fully cooked through, drain and transfer to a large bowl.

Add the green onion, cilantro, chili pepper, and spices to the bowl as well. Use a fork or potato masher to mash everything. It's okay if a few lumps remain.

Cut the dough into 8 pieces.

Roll each piece into a ball with your hands. Dust each ball with flour.

Sprinkle flour on your working surface. Use a rolling pin to roll each ball into a thin circle about 20 - 22 cm in diameter, about as thin as a tortilla. The thinner the better, but not too thin that it will rip if handled.

Gently lift the rolled-out dough and re-flour your working surface. Spread ⅓ cup of the potato filling over half of the dough, leaving a ½ inch (1 cm) border along the edge. Dip your fingers in water and spread the water along this edge, only on one half of the circle.

Fold the dough in half, over the filling, to create a half-moon shape. Press out all the air bubbles, then pinch the edges with your fingers to fully seal the bolani.

Add a bit of the oil to a large pan over medium-high heat. When hot, add the bolani to the pan. Cook for 2 - 3 minutes. Meanwhile, use a silicone pastry brush to brush some more oil on top of the bolani.

When the bottom is golden, flip, and let cook on the other side until golden. Then transfer to a cooling rack. Continue with the remaining bolani.

Cut the bolani in triangles and serve with green chutney. Enjoy!