Afghan Bolani Flatbread
Stuffed flatbread with spiced potato and leek.
Ingredients
- 2 cup cooked potatoes
- 1 piece leek
- 2 cup flour
- 0.25 cup coriander
Instructions
- 1
Mash cooked potato with leek, chilli and coriander.
- 2
Roll dough thin and spread filling on half.
- 3
Fold over and seal the edges.
- 4
Dry-fry with a little oil until blistered.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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