Afghan Stuffed Flatbread/ Bolani

This post might come as a surprise because I was recently just saying how our family has been trying to adopt a healthier diet.  Potatoes stuffed inside a fried flatbread can hardly be classified as “healthy,” but sometimes it’s okay to be naughty 😉  While in California, my love for Afghan food was reignited and I set out to make the best Bolani, Afghan stuffed flatbread, I could.  I grew up eating lots of Afghan food, so any so-so recipe just wasn’t going to cut it.  Plus, my brother is somewhat of a Bolani snob.

The recipe is very simple, and the flavors of the actual vegetables shine through.  The only tough part of this recipe was the kneading of the dough for almost ten minutes.  Ten whole minutes!  I guess I can justify making it because my arms got quite the workout 😉


Bolani (Afghan Stuffed Flatbread)

Yield:  6-8 Servings


For Dough:

  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon oil
  • 1 cup water, at room temperature

For Filling:

  • 2 large (or 3 small) potatoes, boiled, peeled, and mashed
  • ½ cup chopped cilantro
  • ½ cup chopped spring onions
  • 2 tablespoons oil
  • 1 teaspoon ground black pepper
  • Salt, to taste
  • Oil, for frying


Make Dough:

In a large bowl, mix flour and salt together.  Slowly add oil and water and mix until a cohesive ball is formed.  If the dough seems dry, add additional water one tablespoon at a time.  Knead dough until smooth and elastic, 7 to 10 minutes.  Transfer to a lightly oiled bowl, cover, and set aside for one hour.

Make Filling:

Combine mashed potatoes, cilantro, spring onions, oil, black pepper, and salt and mix well.  Try to mash the filling so that it is as smooth as possible.  Set aside.

Assemble and Cook:

Divide the dough and filling into 6 to 8 portions.

Roll each ball of dough on a lightly floured surface into a large and thin circle.  Spread a portion of the filling over half of the circle, leaving a ¼-inch border around the edges.  Fold the dough in half over the filling and press to seal.  Be sure to flatten out any air pockets.

Heat oil in a pan over medium-high heat.  Transfer bolani to pan and cook until golden brown and crispy on both sides, which should only take a few minutes.

Serve with yogurt and mint sauce.

Bolani can be reheated on a nonstick pan without any oil.

(Adapted from Weaving Life)


16 responses

  1. These look seriously good and very authentic!

    I had first tasted bolani at Afghan Village Restaraunt in Fremont, CA and later on at Salang Pass in Fremont CA too and I have always been fascinated by the simplicity of ingredients and excellent taste. And yes, it is ok to be naughty sometimes:) Insha Allah, I am soon following your recipe and making them.

    • Thanks!
      The reason why it’s tagged as “Afghan” is because this is a dish that is specific to Afghan cuisine. Sure, the ingredients may be found in common flatbread, but this specif flatbread is special in Afghan homes.

  2. Wow, these look so good! Would you believe I’m a roti-making virgin? So I try and steer clear of similar “bread” recipes as I’m sure my first go will be a complete disaster! However, these look really yummy, I may have to jump in and give them a go!

  3. Pingback: Shallow-Pan-fried Bolani | sweetinsomniac

  4. I’ve never tried bolani before but it looks really good! Do you think it would work with gluten-free flour too? My hubby has a wheat allergy.

  5. Pingback: Afghan Muslim Holiday Traditions: "Bolani"

  6. Pingback: Guest Post: Asiya of Chocolate And Chillies | My Ninja Naan

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