By Katie Barber
Bolani
6 steps
Prep:30minCook:25min
Bolani are moreish hand-rolled flatbreads, stuffed with various fillings, then pan-fried golden brown and crisp. Like the hand-formed dumpling dishes of mantu and ashak, bolani are typically made with family and friends, and eaten straight off the tawah, a traditional flat iron frying pan, as they cook, while more are made hot and fresh, until everyone has had their fill. Bolani are eaten by tearing off strips and dipping them into a relish, such as chutney morcheh sorkh, plain thick yoghurt or yoghurt dip. Afghans also like to eat this savoury treat with a cup of sweet tea. It’s important to have your chosen fillings prepared before rolling out the dough and a good time to do this is while the dough is resting.
Updated at: Thu, 17 Aug 2023 06:39:25 GMT
Nutrition balance score
Great
Glycemic Index
74
High
Glycemic Load
47
High
Nutrition per serving
Calories326.4 kcal (16%)
Total Fat3.4 g (5%)
Carbs63.4 g (24%)
Sugars0.7 g (1%)
Protein9.6 g (19%)
Sodium104.5 mg (5%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Bolani
485gplain flour
1 ½ teaspoonsdry yeast
375mlwater
lukewarm
1 tablespoonsunflower oil
plus extra for frying
Filling
Instructions
Step 1
In a medium bowl, stir the flour, yeast and 2 teaspoons of salt to combine. Create a well in the centre and slowly add only enough warm water to just wet the ingredients, mixing with your hands in a circular motion to distribute evenly, then add the oil.
Step 2
While continuously mixing, slowly add the remaining water (you might not need it all, only enough to form a firm dough) and knead until the dough is firm. You may need to slightly adjust the amount of water or flour, to achieve the right consistency.
Step 3
Shape the dough into a ball, place in an oiled bowl, cover with a tea towel and set aside to rest for about 30 minutes, or until doubled in size.
Step 4
Divide the dough into 6 equal-sized portions and shape each into a small ball with your hands. Place them on a tray lined with baking paper with 5 cm between each, cover with a tea towel and set aside to rest for another 10 minutes, or until doubled in size.
Step 5
On a lightly floured surface, roll out one ball of dough into a circle about 10–12 cm in diameter. It might take a bit of practice to roll it evenly into a perfect circle, but working from the centre outwards is generally a good technique to achieve the right shape. Once rolled, place 3 tablespoons of filling on one half of the circle and spread it evenly to cover half, leaving a 1 cm border. Fold the other half over the filling to form a semi-circle and press the edges together to seal. Repeat with the remaining dough and filling.
Step 6
In a tawah, heavy-based frying pan or skillet, add enough oil to cover the base and heat over high heat. Lift the bolani carefully into the pan and fry, turning once, for 4 minutes each side, or until golden brown and crisp. Transfer to a board lined with a paper towel to soak up any extra oil, then serve immediately with chutney and/or yoghurt for dipping.
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