Main image of Bolani - Afghan Stuffed Flatbread

Bolani - Afghan Stuffed Flatbread

1 hr + 40 min



Bolani is a stuffed flatbread from the Afghan cuisine. It is usually filled with a mix of potatoes, cilantro, and green peppers, but it can also be filled with pumpkin, red lentils, or chives. It is usually served with a green chutney and enjoyed as a side dish, or as a snack with a cup of tea.



1 hr + 40 min


1 hr


40 min


Gluten symbol


Free from

Soy symbol


Peanut symbol


Treenut symbol

tree nut

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  • 1 cup (240 mL)
    lukewarm water
  • 1½ Tbsp (22 mL)
    vegetable oil
  • 1½ tsp (9 g)
  • ½ tsp
    active yeast
  • 3 cups + 1 Tbsp (423 g)
    bread flour


  • 2
    large potatoes
  • 1 cup (52 g)
    sliced green onion
  • 1 cup (16 g)
    fresh cilantro, finely chopped
  • 1
    green chili pepper, minced
  • 1 tsp (2 g)
    ground coriander
  • 1 tsp (6 g)
  • ½ tsp
    ground turmeric
  • ½ tsp
    ground black pepper
  • 2½ Tbsp (37 mL)
    vegetable oil, for frying, divided

Serves well with

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  1. To a large shallow bowl, add the water, oil, salt, and yeast. Stir, and then add the flour. Use a spoon to mix this together as best as possible, until it becomes difficult to mix.
  2. Use your hands to knead the dough* for 3 minutes, or until soft and elastic. Add a little more flour as needed if the dough feels too sticky to work with.
  3. Cover the bowl with a damp cloth and let it rest for 30 minutes at room temperature while you prepare the filling.
  4. Peel the potatoes and chop them into 1 cm cubes. Cook the potatoes in a large pot of boiling water for 15 minutes, or until the potatoes are fully cooked through. Then drain.
  5. To a large bowl, add the drained potatoes, chopped green onion, cilantro, green chili, coriander, salt, turmeric, and black pepper. Use a fork or potato masher to combine everything. It's okay if a few lumps remain.
  6. Cut the dough into 8 pieces and roll each piece into a ball with your hands. Dust each ball with flour.
  7. Sprinkle some flour on your working surface and use a rolling pin to roll each ball into a thin circle with a diameter of roughly 20 - 22 cm. We're aiming for a thickness similar to that of a tortilla. The thinner the better, but not so thin that it will rip if handled.
  8. Before adding the filling, gently lift the rolled-out dough and heavily re-flour your working surface.
  9. Spread ⅓ of a cup of the potato filling over half of the dough. Making sure to leave a ½ inch (1 cm) border along the edge. Dip your fingers in a bowl of water and spread a little bit of water along this border, only on one half of the circle.
  10. Fold the dough in half, over the filling, to create a half-moon-shaped bolani.
  11. Press out all the air bubbles from the bolani using your fingers, starting from the folded side to the edge. Pinch the edges with your fingers to fully seal the bolani.
  12. Add 1 tsp (5 mL) of oil to a large pan over medium-high heat. When the oil is hot, add the bolani to the pan.
  13. Let cook for 2 - 3 minutes or until the bottom is golden. 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 the cooked bolani to a cooling rack.
  14. Cut the bolani in triangles and serve with green chutney, enjoy!


  • Speed-it-up: note that this recipe can be massively sped up if you'd prefer not to make your own homemade dough. Growing up, my mum simply placed the potato filling inside of tortilla wraps and folded them in half, then fried them in a bit of oil. Easy-peasy!


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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Mona - Jan. 5, 2022, 2:44 p.m.

I´m planning on making this next week but I have a question. The recipe mentions green onions, do you mean leeks? (that is what my mom uses). Are you planning on making mantu? My family makes two types; one with pumpkin, carrots and onion and the other with potato instead of pumpkin.

Also for anyone who is remaking the recipe add 2-3 thin slices of tomato or make a filling with sauteed grated pumpkin that is spiced up. So good!

Hope you have a wonderful January! :D

PUL Team - Jan. 6, 2022, 5:18 a.m.

Hey Mona! Thanks for the question. We opted for green onion for this one, although leeks would work in their place. Some people enjoy sautéing leeks or onions before adding them to the filling if desired 😊 Every family makes it a little differently, so you can always try to follow along with the way your mum makes it too if you'd prefer. We'll note down a request for mantu, and hopefully can share one in the future. In the meantime, you might enjoy our Aushak recipe if you're interested and haven't already seen it (it also uses leeks!):…

Thanks a bunch for sharing the modifications as well! We hope you have a lovely January too✨

Lauren - Jan. 2, 2022, 12:48 p.m.

So delicious and super easy to make, my family love them. Thank you for this recipe! :D

PUL Team - Jan. 2, 2022, 6:58 p.m.

Oh so lovely, Lauren, thank you!

TJ - Dec. 20, 2021, 1:19 a.m.

I made this (using the shortcut with the tortilla) and the Afghan chutney for dinner last night, and my whole family loved it! It was so easy too. Thank you!

PUL Team - Dec. 21, 2021, 5:13 a.m.

We're so happy to hear, TJ, and so glad it was enjoyed by everyone!

Hadley - Dec. 13, 2021, 4:52 p.m.

Would I be able to make this with gluten free cup for cup flour? I'd love to try it but we're super allergic to gluten!

PUL Team - Dec. 14, 2021, 4:58 a.m.

Hi Hadley, a great question! We haven't experimented with it yet so we can't say with certainty. The gluten helps give the flatbread a fluffier texture and structure that an alternative flour may not offer. However, a mix of gluten-free flours generally works better than using just one gluten-free flour on its own if you're interested. If so, here's a flour blend recipe from Minimalist Baker that might help:…. Do let us know if you experiment with it 🤗

Mascha - Dec. 11, 2021, 2:46 p.m.

To all the members of the PUL Team

Thank you so much for sharing this delicious comfort food recipe! I just tried to make Bolani for the first time, my first time ever eating anything of the Afghan cuisine, and I absolutely love it! My favorite part of this recipe (of any recipe from your site, really) is that you not only make it seem mouthwatering delicious in vibrant pictures and videos, but your way of leading through the recipe makes me feel like even I can do it. Every time I cook something from here it makes me feel super accomplished and somehow good about myself. So for that as well: thank you!
Can‘t wait to try Aushak next.

PUL Team - Dec. 12, 2021, 7:33 p.m.

Hi there, Mascha! Thank YOU for the glowing feedback and being part of our PUL community - it means so much 💚 We hope you enjoy the Aushak!

Charlotte - Nov. 15, 2021, 4:38 p.m.

These were so good we ate all of them in one sitting (for lunch)! We did have leftover dough and I added brown lentils to the filling. That was tasty as well.

I will definitely be making these again!

Aku - Nov. 15, 2021, 1:23 p.m.

Hey PUL team,

Can you please help me with the name of bread flour in Dutch? After a lot of frugal attempts at googling and stepping into a lot of supermarkets in NL, I still haven't found it!
Would really help if you could share the information. Thanks!

PUL Team - Nov. 17, 2021, 1:36 a.m.

Hey Aku, ya it was tricky for us to figure out as well! In our research, if you're at Albert Heijn, it's the one labelled "tarwebloem". The other one that's labelled "patent" is equivalent to all-purpose flour. I hope this helps for now!

Mimi - Nov. 17, 2021, 9:54 p.m.

hi Aku, bread flour is 550 flour type, if you have this kind of flour classification.

Nam - Oct. 17, 2021, 3:08 p.m.

So I stumbled across bolani and your website and am blown away at your philosophy, the magnificent aesthetic, the incredible easy to use website and especially your video about Afghanistan.
We are feeling so helpless in the face of all this and cooking bolani today made me feel like somehow I connected to the Afghan people.
The bolani and chutney were delicious and even my very picky kids were fans!
Thanx for the amazing site and content

PUL Team - Oct. 17, 2021, 4:07 p.m.

Aw, Nam, you're much too kind! We're so grateful you stumbled upon PUL and are enjoying the content. Thank you for being here ✨

Christa - Oct. 8, 2021, 1:27 p.m.

I am so excited to have stumbled across your lovely website! This recipe takes me back to a trip to Sonoma Valley with my best friend, oh maybe 20 years ago?! We stumbled across this small farmer's market where there happened to be an Afghan family selling Bolani with chutney. It was hands down one of the most delicious things I've ever had in my life! I'm so excited to recreate the experience. I made your mom's Afghan Green Chutney recipe today (SOOOOO DELISH!) and will make the Bolani tomorrow. Thank you for your recipes, your lovely website, and beautiful videos. You're an internet gem!

PUL Team - Oct. 9, 2021, 10:29 p.m.

Aw, Christa, thank YOU for the glowing review and for sharing your connection to the recipe! It means so much more than we can express 💚

Alena - Oct. 7, 2021, 11:12 a.m.

This was surprisingly easy to make, even the dough! I made this for my family, and my mom especially enjoyed it. I am not the most competent cook so I didn't add enough spices and salt (my mistake), but it still tasted delicious and was easy to reheat the next day. I would try the chutney as well next time. Definitely worth making again!

PUL Team - Oct. 8, 2021, 7:18 p.m.

Hi Alena, it can be hard to estimate spices, even for experienced cooks! We're so glad it was enjoyed 😊

Jennifer - Oct. 2, 2021, 4:45 a.m.

Delicious! Thank you for posting your family recipes! You can taste your appreciation and love.

Maria - Sept. 28, 2021, 10:16 p.m.

I made this recipe tonight and I adored it! It looked really good in the screen and it tasted just as good as I imagined. A little suggestion : after closing the bolani, if you roll them just a little more they become thinner and they are even better.
I paired them with the chutney (I didn't put any chiles and I didn't use cilantro because I hate it, I only used parsley), which tastes quite like a traditional Italian sauce called "salsa verde" (literally green sauce, it is made also with boiled egg and bread) - a very familiar taste, but it was weird to find it in an Afghan recipe! Thank you so much for sharing it with us. I will definitely make it again in the future.

PUL Team - Sept. 29, 2021, 7:12 p.m.

Oo a lovely tip to roll them, Maria! Thanks a bunch for sharing your experience with the Bolani 🙂

R.S. - Sept. 26, 2021, 11:24 a.m.

so simple yet so amazingly delicious

Chara - Sept. 20, 2021, 9:30 p.m.

Yes! I loved exploring the Afghan recipes. Anything outside the same old vegan recipe box. Loved the heat of the chutney! I kept the seeds cuz we like it hot.

PUL Team - Sept. 21, 2021, 2:48 a.m.

So happy to hear, Chara, thanks a bunch!

Tiffany M - Sept. 14, 2021, 11:36 p.m.

This is so delicious! I made the dough myself, but next time I might try the quick tortilla method to save some time.
It was a hit at our Friday Night Ladies gathering :)

PUL Team - Sept. 15, 2021, 2:07 a.m.

So glad to hear 😊 We hope you enjoy the tortilla method, Tiffany!

Deb - Sept. 14, 2021, 8:20 p.m.

Just made this and the rice dish with mung beans ohhh so delish. It made 8 huge breads i probably could have made 12 perfect sizes. Very easy the dough was so easy thanks for the recipies

Emily - Sept. 13, 2021, 10:41 p.m.

We absolutely loved these!! My dry, dry Alberta flour took 1 1/4 cups of water to 3 cups flour in order to form up the dough.

Lisa - Sept. 13, 2021, 6:48 p.m.

Delicious! I made the chutney the day ahead of the Bolani and you're right it just gets more flavorful. I didn't brave the dough yet, I used the flour tortillas hack. I look forward to trying to make the dough next time.

Thank you for the delicious recipes!

PUL Team - Sept. 14, 2021, 2:27 a.m.

Thank you for sharing, Lisa! We hope you enjoy the dough if you give it a try :)

Clara - Sept. 13, 2021, 5:16 a.m.

Very delicious ! Thank you for introducing us to the Afghan culture :)) I'd also recommend making your own dough - it's quite easy and you can already prepare the filling while it has to rest !

PUL Team - Sept. 14, 2021, 1:40 a.m.

So glad you enjoyed it, Clara, it means so much!

Melody - Sept. 10, 2021, 3:47 a.m.

The bitter potato filling of the bolani was perfectly balanced alongside the salty dough and acidic green chutney. Thank you so much for sharing these wonderful recipes so I can appreciate the depth of Afghan culture from across the world!

PUL Team - Sept. 12, 2021, 3:05 a.m.

Thank you, Melody, for sharing your experience with the recipes! We're so grateful they were appreciated 🥰

JoAnn - Sept. 9, 2021, 7:31 p.m.

Thank you for sharing your family, culture and this recipe! You are my favorite Vegan youtuber and blogger! I made it for my family and everyone enjoyed it. I will be making these many times over.

PUL Team - Sept. 12, 2021, 2:47 a.m.

Aww JoAnn, you're too kind! It means so much that the recipe was enjoyed. Thank you for being here ✨

Fay - Sept. 9, 2021, 6:10 p.m.

amazing, delicious! had to make it the day I watched this video. Super fun to make too and my husband and I had fun and devoured them. made a sweet "dessert" one with homemade apple butter inside with the last 1/8th of dough because I ran out of filling ;)
Took longer than expected though it being our first time! (should have read the direction saying 1:40... the video made it look so simple and quick). And had some issues with the dough not being stretchy enough/too stiff. maybe not enough water? not sure. I used regular all-purpose flour so i don't know if any of the ratios needed to change based on that. will continue to experiment! thank you!

PUL Team - Sept. 12, 2021, 2:31 a.m.

Hi Fay! Lovely idea to make a dessert with the extra. In terms of the dough being too stiff, is it possible the dough was over kneaded? Overmixing all-purpose flour can result in a more dense dough due to the gluten. If not, we'd suggest adding a touch more water if it seems like the dough is too dry to start with. Do let us know if this helps 🙂

Anna - Sept. 8, 2021, 4:35 p.m.

I did this dish with leftover tacobread and potatoes, then som frozen herbs. It is perfect leftover food! So yummy! I am so excited to try a recepie from Afghanistan.

PUL Team - Sept. 8, 2021, 6:37 p.m.

So glad the bolani was enjoyed, Anna! Thanks for sharing :D

Sumaira - Sept. 8, 2021, 6:21 a.m.

These are delicious having them second time this week

Sharan Ram - Sept. 7, 2021, 4:19 p.m.

Made this and was so so easy. Ate it too without chutney. Took pictures and shared them. Will make it often. <3

Luisa - Sept. 6, 2021, 7:41 p.m.

Made for my family for lunch today with your chutney. I am amazed at how such humble ingredients make such an AMAZING dish. I didn't add peppers to the mash because my kids would complain. I used a blend of Russett and gold potatoes because it is what I had on hand and cooked those in the instant pot. I have uncooked flour tortillas that I ended up using and cooking in the same fashion as the recipe recommended. I can't wait to try the dough from scratch but just wasn't in the mood today. Tell your parents thank you from my family of 5. We all loved it and plan on making it at least weekly.

PUL Team - Sept. 8, 2021, 1:26 a.m.

Oh, Luisa, this is so incredible to hear 🥰 Thank you for taking the time to share the glowing review. It means so much that the recipe was enjoyed by you and your family!

Divya Harish - Sept. 6, 2021, 2:57 p.m.

Made bolani with green chutney for dinner today....I can tell u how much my family enjoyed....thanks for sharing...keep up the amazing work..

PUL Team - Sept. 6, 2021, 6:23 p.m.

Awe this means so much, Divya, thank you!

Lorraine - Sept. 5, 2021, 2:54 p.m.

Cette recette va devenir une base chez nous, simple et délicieuse ! Hâte de tester différentes déclinaisons ^^

Carolina Ferreyro - Sept. 5, 2021, 2:44 p.m.

So yummy!!
I hate cilantro, so I made it with parsley, but I'm gonna try cilantro next time. Love this for a birthday party :)

PUL Team - Sept. 5, 2021, 8:43 p.m.

A lovely idea to use parsley! Thanks for the review, Carolina 😃

Lucia - Sept. 5, 2021, 2:12 p.m.

Thank you for sharing these recipes and for inviting some of your family members to participate in the video.

We've made this recipe today but were out if potatoes so we used sweet potatoes instead, and it was delicious. Can't wait to try with white potatoes next time. The whole household agrees that this needs to become a regular food at home.

PUL Team - Sept. 5, 2021, 8:35 p.m.

Hi Lucia! Thanks a bunch for sharing your experience with the recipe. We're so happy to hear the bolani was enjoyed :)

Liz Congo - Sept. 1, 2021, 11:46 p.m.

Oh my goodness! Just finished making this and it is SO DELICIOUS! Thank you for sharing this amazing recipe. We made the chutney and ate it right away, but saved a bunch for later use. Wowowowow I'm on cloud 9!

PUL Team - Sept. 2, 2021, 4 a.m.

Woohoo! This means so much, Liz, thank you 🥰

Suzy - Sept. 1, 2021, 4:21 p.m.

These are so delicious! They are great warm, cold, morning or evening. Even our one-year old loves it ;)

Aaron - Sept. 1, 2021, 1:56 a.m.

Sadia I am beyond impressed with your display of all these amazing afghan recipes, I am so excited to try and have already made your dumplings! Onto this bolani recipe. Thanks again for sharing your culture and I hope to see you dive into more ethnic recipes around the world and bring in more of your own.

PUL Team - Sept. 1, 2021, 2:54 a.m.

You're much too kind, Aaron! Thank YOU for helping make our PUL community so special and for sharing the lovely words 💚

Kelly - Aug. 31, 2021, 11:56 p.m.

I am so excited to try this recipe. My family and I love bolani. They used to have this brand called Bolani at my local whole foods and Costco, but sadly they discontinued them. We usually just liked the spinach one and ate them without sauce. I am very curious about the taste of this one. I do have a question the green chili, I know when you remove seeds it tones down the spicy factor,but is it okay to omit this or does it change the final outcome. I also love that you\your mom provided a hack with a tortilla, who would have guessed. I can't wait to try this out and the dumpling recipe for sure. Thank you for this wonderful video. It was so interesting to learn about the food you grew up with and to meet your parents.

PUL Team - Sept. 1, 2021, 2:48 a.m.

Hi there, Kelly, aw thanks so much for being here and sharing the kind words. It means so much! Omitting the green chilli will lead to a more mild taste. If less spice is desired, you could opt for adding less chili, removing some of the seeds, or totally omitting it. We hope your family loves the recipes 🤗