Bolani (Afghani-style stuffed flatbreads)

Summary Not available

  • 300 flour (wholemeal)
  • 5 tsp salt
  • 1 potato
  • 4 tbsp olive oil (for frying)
  • 1 leek (thinly sliced)
  • 2 garlic cloves (crushed or grated)
  • 100 g spinach (defrosted)
  • 4 tbsp flakes
  • 1 tsp black pepper
  • 50 ml yogurt (or plant-based yoghurt)
  • 5 lemon juice
  • 1 garlic clove (crushed)
  • 5 tsp ground coriander
  • 1 tbsp dried mint
  1. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf

  2. To make the filling, rub the sweet potato all over with half a teaspoon of olive oil

  3. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour

  4. Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick

  5. Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop)

  6. Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle

  7. Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough

  8. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough

  9. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes

  10. To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft

  11. Tip into a large bowl

  12. Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes

  13. Season to taste

  14. Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter

  15. Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle

  16. Press the edges together to seal, making sure there’s no air trapped inside

  17. Repeat with the remaining dough and filling

  18. Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden

  19. Drain on kitchen paper and serve with the sauce for dipping

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