Side dish
Bolani with Potato Filling
Bolani are thin, pan-fried flatbreads, here filled with a simple, seasoned potato and spring onion mixture. The dough comes together quickly, then rests while you prepare the filling. Roll the dough as thinly as you can get it, fill, and then shallow-fry until both sides are golden and crisp. They're best served hot, straight from the pan.
Method
7 steps · 40 min total
- 01
Mix the Dough
Combine the flour and 1 teaspoon of salt in a mixing bowl. Slowly add water, just enough to bring the mixture together into a stiff dough. - 02
Knead and Rest Dough
Turn the dough out onto a clean work surface and knead it for about 5 to 10 minutes. You're looking for a dough that feels elastic, smooth, and has a slight sheen.
Form it into a ball, then cover it with a damp cloth and let it rest for at least 30 minutes.
