Bolani (Afghani Flatbread with Sumac Potatoes)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
8
-
Calories
3322 kcal
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Course
Bread
-
Cuisine
Middle Eastern
Bolani (Afghani Flatbread with Sumac Potatoes)
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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.
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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
- ½ teaspoon salt or to taste
- ½ cup parsley chopped
- ½ cup cilantro chopped
To Form and Serve:
- flour for rolling
- ½ cup olive oil divided (for pan frying)
- chopped parsley
- minced green chilies optional
- Zhoug or other topping of your choice
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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. Serve with zhoug, mutabal, vegan labneh hummus, or a topping of your choice.
Equipments used:
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 Information
Show Details
Calories
3.322kcal
(0%)
Carbohydrates
352g
(117%)
Protein
51g
(102%)
Fat
197g
(303%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
23g
Monounsaturated Fat
140g
Sodium
3.008mg
(0%)
Potassium
2.893mg
(0%)
Fiber
33g
(132%)
Sugar
11g
(22%)
Vitamin A
5.529IU
(0%)
Vitamin C
141mg
(157%)
Calcium
305mg
(31%)
Iron
25mg
(139%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 3322 kcal
% Daily Value*
| Calories | 3.322kcal | 0% |
| Carbohydrates | 352g | 117% |
| Protein | 51g | 102% |
| Fat | 197g | 303% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 140g | 700% |
| Sodium | 3.008mg | 0% |
| Potassium | 2.893mg | 0% |
| Fiber | 33g | 132% |
| Sugar | 11g | 22% |
| Vitamin A | 5.529IU | 0% |
| Vitamin C | 141mg | 157% |
| Calcium | 305mg | 31% |
| Iron | 25mg | 139% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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