This delectable Afghan flatbread bursts with flavor in every bite. Stuffed with a savory filling of leeks, scallions, herbs, and our Besyar Mazadar seasoning, this bolani offers a delicious harmony of textures—crispy on the outside and tender, aromatic goodness on the inside. Whether enjoyed as an appetizer, snack, or side dish, this bolani is a comforting and flavorful delight that captures the essence of Afghan cuisine.
Servings
6
Prep Time
15 Min
Cook Time
6 Min
Ingredients
3 1/2 cups flour + extra for floured surface
4 tbsp Noshejan Besyar Mazadar
2 tbsp avocado oil
1 1/2 cups warm water
2 leeks, clean & sliced
2 bunches green onions, sliced
1 bunch cilantro, chopped
Juice of two limes
Frying oil
Instructions
Combine the leeks, green onions, cilantro, 2 tbsp Noshejan Besyar Mazadar, 1 tbsp oil, and lime juice in a mixing bowl. Mix well and allow to sit for 15 minutes. Mix again. The leeks should begin to soften.
Combine the flour, remaining Noshejan Besyar Mazadar, remaining oil, and water in a mixing bowl. Mix well and form into a ball.
Take a meatball-sized amount of dough and roll it into a ball. Using a rolling pin, roll into a circle as thin as possible on a floured surface without creating holes in the dough.
Leaving a 1/4" edge, fill one side of the dough round with the leek mixture. Fold the other side over and press along the edges to seal. Lightly press and flatten the whole bolani.
Add enough oil to coat the bottom of a large frying pan and heat over medium-high heat. Working in batches, cook the bolani for 2 minutes per side.
Serve hot with plain yogurt or sour cream.
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