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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 3322 kcal
Course: Bread
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. Heat the olive oil over medium-high heat in a skillet. Add the leeks and sauté for 4 minutes until soft.
  4. Add the cumin seeds, coriander seeds, black pepper, sumac, Aleppo pepper flakes, and salt. Cook for an additional 2-3 minutes.
  5. Remove from heat and stir in the mashed potatoes, parsley, and cilantro (fresh coriander leaves). Mix until well combined.
  6. 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. 
  7. 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.
  8. 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.
  9. 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.

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

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

% 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.