Boulagnee

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  100g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Green peppers

  Hot chili, raw

  125g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  1 cup or 245g

Directions

1. Mix flour and salt together. Add water and oil. Mix until dough starts to form. If dough seems a little dry, add a Tbsp. or 2 (15-30mL) of water. Knead dough for about 10 minutes, until smooth. Place dough in lightly oiled bowl. Cover with clean tea towel or plastic wrap. Let rest for about an hour. Wash potatoes. Cook in pot of salted water until knife or skewer slides in and out when poked. Drain and let potatoes cool. In a medium-sized bowl, mash potatoes. Add olive oil, salt and pepper and mash together until smooth. Using a small, sharp knife, cut the hairy root end off of the green onion, then slice into pinky-wide slices. Add to the potato bowl. Roughly chop the leaves and upper stem of the cilantro. Add to the bowl. Mix the potato mixture together. Cut the dough into 4 equal sized pieces. Take a piece of dough and roll into a smooth ball. Flour work surface then roll out dough as thin as a tortilla. Spread about ¼ cup (50mL) of the filling on one half of the dough. Leave a 2 cm border around the rim. Fold the dough in half over the filling and press to seal. Press and flatten the bolani to remove air from inside the pocket. Place frying pan on heat. Turn on to medium. Add 2 Tbsp (30mL) olive oil and let heat up. Cook bolani until golden, about 2 minutes, then flip over. Both sides should be browned and crispy. Place on paper towel or plate. Repeat to cook other bolani. Slice into wedges and serve warm with yogurt for dipping.
2. (source: http://projectchef.ca/2020/05/22/afghan-bolani/)