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ESEPOP: How to Prepare an Easy Bolani Inspired Recipe Crusty dough pockets

Bolani is a very traditional Afghan recipe. My memories with this recipe consist of the massive amount of effort that it took: rolling out the dough and using the lid of a cooking pot to create a large circle, then folding it, and repeating over and over again. Though it is time consuming, it’s super delicious and worth the efforts! Perhaps, with this tutorial, you can keep your rolling pin in your drawer and just use your hands as a tool.

You will need….

1. In a large bowl, add add the warm (not hot) water, yeast, sugar, and salt. Mix well until the yeast is dissolved. Then, let the mixture sit for 10 minutes.

2. Next, add 1 cup of the flour and mix well. Cover the bowl with a piece of cloth on top and put it to the site for 15 minutes.

3. Add the rest of the flour and mix together while gradually adding the oil. It’s best to use your hands for mixing and folding the dough until you get a smooth and even consistency. Let sit for 30 minutes.

In the meantime, prepare the filling:

4. Mix all the ingredients for the filling together.

5. Sprinkle some flour on your work surface and place the dough on top of it – cutting 8 equal balls of dough.

6. Flatten the balls of dough like a disc in the palm of your hand. Then add the filling to the center of the disc and seal the edges with your fingers.

7. Fry the dough creation over medium heat with the sealed edges side down in your skillet (BEWARE: if the oil is too hot, it will not cook the dough). Turn each ball of dough around and flatten to a 4 inch disc. Then, fry each side for 3 minutes.

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