Afghan Bolani Flatbread with Dip
Ingredients
Dough
- 3 1/2 cups flour (435g)
- 1 cup warm water (250ml)
- a pinch of salt
- 1 tablespoon oil
Filling
- 5 medium cooked potatoes
- 1 onion
- 1 chili
- salt and pepper to taste
- a handful fresh coriander
Yogurt dip
- soy yogurt
- fresh dill
- garlic
- cilantro
- salt
Preparation
Knead the dough for 5-7 minutes and let it rest for 20-25 minutes.
Mash all ingredients for the filling.
Divide the dough into pieces and roll them out thinly.
Spread some filling on the dough, clap, and press it down a little bit.
Fry in oil until golden brown.
Yogurt dip
Mix soy yogurt, fresh dill, garlic, cilantro, and salt to make the dip.
Notes
This can be served as a snack or side dish.
