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Blogging Marathon# 49: Week 4/ Day 2 Theme: Bookmarked Recipes Dish: Afghani Bolani For day 2 of this week's marathon, I made a stuffed flatbread from Afghanistan called Bolani. This recipe has been on my to-make list ever since I saw a bunch of my fellow bloggers make it for the A-Z International marathon.


Servings

68 bolanis

Total time

50 minutes

Cuisines

Courses


Ingredients

  • 2 cups whole wheat flour
  • 2 tsp can sweetened condensed milk
  • water
  • to taste Salt
  • 2 potato
  • 4 ~ 5 Scallion
  • 1 ~ 2 Chilies
  • can sweetened condensed milk
  • to taste Salt Pepper
  • can sweetened condensed milk
  • 3 tbsps mint leaves
  • to taste Salt

Method

  1. Make the dough: Combine flour, salt and oil in a mixing bowl. Add enough water and knead to form a soft pliable dough. Cover and set aside for at least 15~20 minutes.
  2. Make the Filling: Combine all the ingredients for the filling in a bowl. Mix well.
  3. Make the Bolani: Divide the dough into 6~8 equal size pieces. On a lightly floured surface, roll out each piece into a thin roti.
  4. Add about 2tbsp of the filling on the bottom half of the roti and fold the other half on it making sure to press the air out. Press and seal the edges using a fork.
  5. Heat 2tbsp oil in a saute pan and cook the bolanis (either 1 or 2, depending on the size of the pan) until golden brown on both sides.
  6. Repeat with the remaining dough and filling.
  7. Serve warm with the minty yogurt sauce.
  8. Yogurt-Mint sauce: Combine all the ingredients for the sauce and keep it refrigerated until ready to use.