Bolani (stuffed Afghan flatbread)
This bolani is filled with a herby, zesty potato mixture and grilled on the barbecue - a delicious vegetarian idea for outdoor celebrations.
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Cooking tools:
- Microplane
- Rolling pin
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Skillet
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plate
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
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