Afghani Bolani - Potato and Green Onion Stuffed Flatbread

Ingredients

• Wheat flour

  White, cake, enriched

  3 ½ cup unsifted, dipped or 480g

• Salt

  Table

  1 tsp or 6g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Potato

  Flesh and skin, raw

  680g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Cilantro

  Latin - Melissa's

  2 cup or 32g

• Green bell pepper

  Sweet, green, raw

  ½ cup, chopped or 75g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oil

  Submarine Sandwich - Wegmans

  100g

Directions

1. For the dough:
2. Combine flour, salt, and oil in the bowl of a food processor. With the motor running, add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.
3. Remove the dough from the processor and give it a couple of kneads on the counter. Wrap in plastic and let rest about 20 minutes.
4. For the filling:
5. Wash potatoes, prick with a fork, and microwave until soft, approximately 10 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft.
6. When the potatoes are finished and cool enough to handle, remove the skins and coarsely mash with a fork.
7. Roughly chop the cilantro.
8. In a skillet, heat olive oil.
9. Saute green pepper for 1 minute.
10. Add green onion and saute for 2 minutes.
11. Turn off the heat and stir in chopped cilantro, salt, and pepper.
12. Gently stir in the potatoes.
13. To form the bolani:
14. Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.
15. Divide the filling into 8 equal portions.
16. Roll out a ball of dough on a lightly floured surface to a 8-9 inch circle.
17. Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
18. Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut.
19. Repeat with the remaining balls of dough.
20. To shallow fry:
21. Heat 2 tablespoons oil in a large skillet on medium high.
22. One by one, shallow fry the bolani one one side until golden brown. Flip and fry on the other side til golden brown. Press down gently on the edges of the bolani while cooking to ensure that they brown evenly.
23. Place cooked bolani on a metal cooling rack while the others finish to stay crispy.
24. Recipe by: Kelly (source: http://foodtasia.com/afghani-bolani-potato-green-onion-stuffed-flatbread/)

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