Afghan-inspired Stuffed Flatbread

Ingredients

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup (150g) spinach, finely chopped 1 cup (150g) spinach, finely chopped
• 1/2 cup (75g) carrots, grated 1/2 cup (75g) carrots, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the flatbread. Gradually add the warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the mashed potatoes, chopped onion, spinach, grated carrots, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper. Adjust the seasoning according to your taste.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle on a lightly floured surface.
4. 4.
   Place a spoonful of the filling onto one half of the rolled-out dough circle. Fold the other half over the filling and press the edges firmly to seal.
5. 5.
   Heat a generous amount of vegetable oil in a large skillet over medium heat. Carefully place the stuffed flatbread in the skillet and cook until golden brown on both sides, approximately 2-3 minutes per side. Repeat the process with the remaining dough and filling.
6. 6.
   Once cooked, transfer the Afghan-inspired Stuffed Flatbread to a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve the Bolani warm with a side of yogurt sauce or chutney for dipping.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Spinach — Ensure that the spinach is finely chopped to evenly distribute the flavors throughout the filling.
• Garlic — Mince the garlic finely to avoid any overpowering bites.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Experiment with different vegetable fillings such as leeks, bell peppers, or zucchini.
• Serve Bolani as an appetizer at parties or as a light lunch with a side salad.

Serving advice

Serve the Afghan-inspired Stuffed Flatbread warm as an appetizer or a light meal. Cut it into smaller pieces for easy sharing and pair it with a refreshing yogurt sauce or a tangy chutney for dipping.

Presentation advice

Arrange the Bolani on a platter, garnished with fresh herbs such as cilantro or parsley. The vibrant colors of the flatbread and the filling will make for an enticing presentation.