A tasty stuffed Afghan bread that is easy and best served warm with a quick and easy yogurt sauce.

Course Appetiizer
Cuisine Afghanistan
Keyword Bolani
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 237 kcal
Author International Cuisine


  • For the dough:
  • 1 ¾ cups all-purpose flour
  • ¾ cup water
  • ½ teaspoon salt
  • ½ teaspoon olive oil
  • For the Filling:
  • 1 large potato
  • ¼ cup scallions chopped
  • ¼ cup fresh cilantro chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil plus more for frying the Bolani


  1. For the Dough:
  2. 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.
  3. Knead the dough for 10 minutes
  4. Place the dough in a lightly oiled bowl and cover with a cloth, let rest for one hour.
  5. Scrub the potato clean and put in pot of lightly salted water.
  6. Let boil until tender (approx. 30 minutes or so depending on the size of the potato)
  7. When the potato is tender, drain and set aside to cool
  8. Peel the potato and mash it up with 1 tablespoon of olive oil, salt and pepper. Get it as smooth as possible.
  9. Add in the scallions and cilantro and mix together well.
  10. Assembling the Bolani:
  11. Cut the dough into four equal pieces and make them into a ball.
  12. Put flour down on your work surface and roll out the dough into a circle about 10-12 inches. Thin to win! Get them as thin as you can.
  13. Put about ½ cup of the potato filling on one half of the dough, leaving about a ¼ inch border around the rim.
  14. Fold the dough over the filling and press to seal. Flatten slightly with your fingers.
  15. 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.
  16. Remove Bolani from the Frying pan onto a paper towel to remove any excess oil.
  17. Serve hot with a quick and easy yogurt sauce
  18. * For a quick yogurt sauce – mix together 1 cup of plain Greek yogurt, 1 garlic clove minced, 1 teaspoon fresh dill, ¼ teaspoon coriander, ½ teaspoon salt and 1 tablespoon water.
Nutrition Facts
Amount Per Serving
Calories 237 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 877mg38%
Potassium 75mg2%
Carbohydrates 42g14%
Fiber 1g4%
Protein 5g10%
Vitamin A 130IU3%
Vitamin C 1.5mg2%
Calcium 13mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.