Main image of Bolani - Afghan Stuffed Flatbread

Bolani - Afghan Stuffed Flatbread

1 hr + 40 min

Side

Snack

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.

Bolani

Total

1 hr + 40 min

Prep

1 hr

Cook

40 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Dough*

  • 1 cup (240 mL)
    warm water
  • 1½ Tbsp (22 mL)
    vegetable oil
  • 1½ tsp (9 g)
    salt
  • ½ tsp (2 g)
    quick-rise yeast
  • 3 cups + 1 Tbsp (447 g)
    bread flour

Filling

  • 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)
    salt
  • ½ tsp (2 g)
    ground turmeric
  • ½ tsp (1 g)
    ground black pepper
  • 2½ Tbsp (37 mL)
    vegetable oil, for frying, divided

Serves well with

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Directions

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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 #largeskillet 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!

Notes

  • * 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!

Storage

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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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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 🤗