❤ AFGHANI BOLANI❤ . It's a stuffed flatbread that's usually vegetarian already. When I was little our Afghan neighbors used to make this all the time and brought full plates to our house. So good! So I decided to make them myself today! Perfect as a party snack, brunch dish or appetizer! Enjoy!

DOUGH
600g flour + 300 ml warm water
1 tsp salt
1 tbsp olive oil

for a 'thinner', more elastic dough use 1kg flour + 7g yeast + pinch of sugar + 3 cups water instead + 2 tsp salt + olive oil


Mix the flour and salt in a bowl. add the olive oil and gradually add in the warm water. Kneed for about 10 minutes until a smooth and elastic dough is formed. Add some oil to the bowl, cover with a cloth and let it rest for about an hour. This dough makes 8 bolani.

FILLING

250g potatoes (cooked and mashed)
2 leeks (about 225 g)
1/2 tsp salt (or more to taste)
1/2 tsp pepper
1 tsp red pepper flakes

Chop the leeks and cook them in a little bit of oil. Set aside. Cook the potatoes and mash them. Add the spices to it and add the potato mixture to the leek. Divide into 8 equal portions.
Lightly flour your surface and roll the dough into a thin circle. Add some filling. Fold it over and seal with a fork.
Heat up some oil. Fry for 1 minute on each side or until crispy and golden brown.

SAUCE (didn't really measure)
1/4 cup of unsweetened soy yoghurt (or white vegan salad dressing)
parsley, mint or coriander
salt and pepper to taste
optional: chili flakes

MUSIC

www.soundcloud.com/lakeyinspired

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