Bolani filled with garden vegetables

Bolani, a moreish Afghan stuffed flatbread, takes centre stage with its irresistible combination of pan-fried goodness and seasonal garden vegetables. While traditionally made with Afghan leeks ('gandana'), this recipe is adapted to local Australian produce and filled with garlic chives. Bolani are best enjoyed hot off the grill and shared with friends and family.

Bolani filled with garden vegetables Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Mid

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Garden Grills

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Ingredients

• 3¼ cups plain flour, plus extra for rolling
• 1½ tsp dry yeast
• 2 tsp salt
• 1½ cups lukewarm water
• 1 tbsp sunflower oil, plus extra for grilling

Filling

• 2 cups finely chopped garlic chives
• 1 cup coriander leaves and stalks, finely chopped
• ½ cup (50 g) thinly sliced spring onion
• 1 small brown onion, finely chopped
• ½ tsp chilli flakes
• 2 tsp salt
• 1 tsp coriander seeds, ground
• 1 tsp black pepper, ground
• 1 tbsp sunflower oil

Resting time: 55 minutes

Instructions

1. In a large bowl, combine the flour, yeast and salt. Make a well in the centre, then gradually add just enough water to moisten the dry ingredients, mixing in a circular motion. Add the oil. Continue to add water (you may not need it all) until a firm dough forms. Knead for 5 minutes. You may need to adjust water or flour quantities to achieve the correct dough texture.
2. Once kneaded, place the dough ball in a bowl, cover and allow to rest for 1 hour, or until doubled in size.
3. While it's resting, prepare the filling. In a large bowl, combine the filling ingredients and mix well to combine. Set aside until the Bolani are ready to be filled.
4. Divide the dough into 6 equal-sized portions and shape each portion into a small bowl. Transfer the dough balls to a baking tray lined with baking paper. Ensure they are well spaced, then cover with a tea towel and rest for a further 10 minutes, or until doubled in size.
5. Lightly dust a work surface with flour, then roll out the each of the dough balls to a 30 cm circle (about the thickness of a tortilla). Once rolled out, spoon 3 tbsp of the chive filling into half of the circle of dough and spread evenly to cover half, leaving a 1 cm border. Fold the other half over the filling and press the edges to seal, forming a semi-circle.
6. Heat enough oil to cover the base of a large, heavy-based frying pan over high heat. Carefully transfer the Bolani to the frying pan and cook for 2-3 minutes per side, or until golden and crispy. Serve immediately, while still hot.

Note

• Rolling out the Bolani to an even, circular shape takes practice to get right. Typically, rolling out the dough balls from the centre is a good technique to get the right shape.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Garden Grills

Watch the full episode here

G

Watch the full episode here

G