Flatbread with Potatoes and Scallions (Afghani Bolani)

afghani-bolani Bolani, also known as Perakai or Poraki, this Afghanistani bread is prepared either by baking or frying and has a vegetable stuffing made of different types of ingredients like potatoes, pumpkin, chives, lentils, and leeks. The thin crust is easy to chew, and the herbed vegetable stuffing, especially when enjoyed with other main course dishes, is bound to please your palette. Bolani is fast food the way it should be - real ingredients, cooked by real people, making tried and true recipes adored by millions. Exploring the street food scene is one of the best ways to get a feel for whatever new country or area you may be visiting - it gives you a vibrant glimpse into the flavours, culture and people that are at the heart of a place.

Dough:
1¾ cups all-purpose flour, unbleached
¾ cup water
½ tsp. kosher or sea salt
½ tsp. extra-virgin olive oil

Filling:
1 large potato
¼ cup scallions, chopped
¼ cup fresh cilantro, chopped
1 tsp. kosher or sea salt
½ tsp. black pepper, freshly ground
1 Tbsp. extra-virgin olive oil

For the Dough:
Mix the flour and salt together. Gradually while mixing add in the water and oil until the dough forms a ball. Don't add the water all at once, you may use slightly less water or may need more. If you do it slowly you will come up with the right consistency.

Knead the dough for 10 minutes.

Place the dough in a lightly oiled bowl and cover with a cloth, let rest for one hour.

Scrub the potato clean and put in pot of lightly salted water.

Let boil until tender (about 30 minutes or so depending on the size of the potato). When the potato is tender, drain and set aside to cool.

Peel the potato and mash it up with 1 Tbsp. of olive oil, salt and pepper. Get it as smooth as possible.

Add in the scallions and cilantro and mix together well.

Assemble the Bolani:
Cut the dough into four equal pieces and make them into a ball.

Put flour down on your work surface and roll out the dough into a circle about 10-12". Thin to win. Get them as thin as you can.

Put about ½ cup of the potato filling on one half of the dough, leaving about a ¼" border around the rim.

Fold the dough over the filling and press to seal. Flatten slightly with your fingers.
Heat olive oil over medium heat in a frying pan, Brown the Bolani two at a time pan. Cook until golden brown and then flip over to brown the other side. Fry just a couple of minutes on each side.

Remove Bolani from the Frying pan onto a paper towel to remove any excess oil.
Serve hot with a quick and easy yogurt sauce.

Quick Yogurt Sauce:
Mix together 1 cup of plain Greek yogurt, 1 clove garlic minced, 1 tsp. fresh dill, ¼ tsp. coriander, ½ tsp. salt and 1 Tbsp. water.

Makes 4 servings.