Bolani: Stuffed Afghan flatbreads

Method

1. Bake the potatoes. You can do this in a microwave if you wish to save time. Get those on to bake while you make the dough, cooking them until they are soft all the way through.

2. Combine the flour, salt, and olive oil in the bowl of a mixer or food processor. Using your dough attachment, gradually add the water with the mixer running until the dough comes together in a smooth ball. Knead it in the machine for just a minute or two. You can mix the dough by hand and knead it for a few minutes on your worktop if you prefer. Once the dough is made, cover it in cling film and let it rest for thirty minutes.

3. Wash the green pepper and chillies and remove the stalks and seeds from both. Chop them finely. Wash and chop the spring onions, you should get about 140g from two bunches. When the potatoes are baked, scoop out the flesh into a bowl and mash it. Do not add any butter or milk to the potato, just mash it roughly. Warm a pan over a high heat and add a few tablespoons of olive oil. Reduce the heat to medium and add the green peppers and chilli. Cook them for three minutes or so until they are a little soft and add the ground coriander. Cook for another minute before adding the chopped spring onion. Continue to cook for about two minutes, and then add everything to the bowl of mashed potato. Mix well, and season with salt and pepper. When the mixture has cooled a little, chop the fresh coriander, leaves and stalks, and mix that in as well. Taste and add more seasoning if required.

4. Next, divide the dough into six equal balls. Spread a little flour over your worktop and the dough. Now roll one ball of dough into a disc about 20cm in diameter. Divide the filling into six equal portions. Spread one portion of filling over one half of your disc of dough, leaving a border of about 2cm around the edge. Next, fold the other half of the dough over the top of the filling and seal the edges. You can just crimp them with your fingers to seal them shut. Repeat until you have made up all six portions of Bolani.

5. Heat a frying pan over a high heat. Add a few tablespoons of olive oil and reduce the heat to medium. Shallow fry the Bolani, one at a time, cooking them until they are crisp and golden on one side, before turning them over and cooking them on the other side. Press them down a little with a spatula to ensure you get them cooked evenly to ensure they are crisp and golden all over. Keep the cooked Bolani on a wire rack while you finish the rest.

6. Serve your Bolani with a dip made from 250g of Greek yoghurt, some finely chopped cucumber, half a teaspoon of salt, a tablespoon of lemon juice and a little chopped fresh mint.