Bolani (stuffed Afghan flatbread) | Women's Weekly Food

Ingredients

• 3 cups (450g) plain flour
• ½ teaspoon salt
• ¼ cup (60ml) extra virgin olive oil, plus extra to brush
• 2 large potatoes (600g), peeled, sliced thinly
• 8 long green onions, sliced thinly
• ¾ cup thinly sliced garlic chives (see tip)
• ¾ cup finely chopped coriander leaves and stems
• 2 fresh long green chillies, chopped finely
• 1 tbsp finely grated lemon rind
• 2 tsp ground coriander
• CUCUMBER YOGHURT
• 2 Lebanese cucumbers (260g)
• 1½ cups (420g) Greek yoghurt
• 1 small clove garlic, crushed
• 2 tsp dried mint