Amazing Stuffed Flatbread from Afghanistan 🇦🇫 – Bolani!

Follow me as I travel to Afghanistan for this irresistible bolani (بولانی) or periki (پارکی), flatbread stuffed with potato and pumpkin!
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00:00 Intro
00:23 Preparing the dough
01:16 Potato stuffing
01:55 Pumpkin stuffing
02:42 Rolling the dough
03:18 Making bolani
03:55 Frying
04:40 Tasting
05:13 Outro

Bolani:
Ingredients:
Dough:
– 400 g flour
– 280 ml warm water
– 2 tbsp olive oil
– 1 tsp sugar
– 1 tsp salt
– 5 g dry yeast
Potato filling (bolani katchalu):
– 300 g potatoes
– 4 spring onions
– 1 tsp coriander powder
– Black pepper
– Salt
– Olive oil
Pumpkin filling (bolani kadu):
– 300 g pumpkin
– 1 onion
– Salt
– Olive oil
– Fresh coriander

Procedure:
1. Combine 400 g flour, 5 g dry yeast, 1 tsp sugar, 1 tsp salt, 2 tbsp olive oil and 5 g dry yeast; knead to a dough and set it aside for 1 hour
2. In the meantime, peel and boil 300 g potatoes, then mash them and mix them with 4 chopped spring onions, 1 tsp coriander powder, salt and black pepper to taste; add a little water if needed to soften up the mixture
3. Grate 300 g pumpkin and chop an onion; sauté them in a saucepan with olive oil and a pinch of salt until tender, then mix them with fresh coriander
4. Divide the dough in 8 parts, and roll each one in a circular shape, as thin as possible
5. For the triangle-shaped bolani, place the filling in the middle, then fold the dough from 3 sides, and seal it in the middle; for the half-moon-shaped bolani, place the filling on one side only, and fold the other side over it, then seal it on the edges
6. Brush a little bit of vegetable oil on a non-stick pan and cook each bolani for 3-4 minutes on medium-high heat, while brushing the top with vegetable oil, then flip it and cook it for another 3-4 minutes; enjoy!

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