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A tasty stuffed Afghan bread that is easy and best served warm with a quick and easy yogurt sauce.
Course Appetiizer
Cuisine Afghanistan
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 237kcal
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


  • For the Dough:
  • 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.
  • Knead the dough for 10 minutes
  • Place the dough in a lightly oiled bowl and cover with a cloth, let rest for one hour.
  • Scrub the potato clean and put in pot of lightly salted water.
  • Let boil until tender (approx. 30 minutes or so depending on the size of the potato)
  • When the potato is tender, drain and set aside to cool
  • Peel the potato and mash it up with 1 tablespoon of olive oil, salt and pepper. Get it as smooth as possible.
  • Add in the scallions and cilantro and mix together well.
  • Assembling the Bolani:
  • Cut the dough into four equal pieces and make them into a ball.
  • 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.
  • Put about ½ cup of the potato filling on one half of the dough, leaving about a ¼ inch border around the rim.
  • Fold the dough over the filling and press to seal. Flatten slightly with your fingers.
  • 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.
  • Remove Bolani from the Frying pan onto a paper towel to remove any excess oil.
  • Serve hot with a quick and easy yogurt sauce
  • * 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.


Calories: 237kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Sodium: 877mg | Potassium: 75mg | Fiber: 1g | Vitamin A: 130IU | Vitamin C: 1.5mg | Calcium: 13mg | Iron: 2.6mg