Bread Story
Bolani is one of Afghanistan's best-loved street foods. Thin, golden flatbreads filled with a savoury potato and spring onion mixture, lightly crisp on the outside and wonderfully soft inside. They're perfect served as a snack, alongside grilled meats or with cooling yoghurt for dipping.
Recipe Summary
- Cooking time
- 8–10 minutes per batch
- Yield
- Makes 6
- By
- The Lad's Air-Frying Bible
Each bolani batch cooks for 8–10 minutes. Total elapsed time depends on basket capacity; dough kneading and the 30-minute rest are separate.
Practical note: Roll each piece thinly and seal the half-moon edge firmly with a fork before brushing both sides.
More recipes: More Bread Recipes
You’ll Need
Makes 6 bolanis
For the Dough
500g strong white bread flour
1 tsp sea salt
2 tbsp vegetable oil
300ml warm water
Filling
400g potatoes, peeled and boiled
4 spring onions, finely sliced
2 tbsp fresh coriander, chopped
1 tsp ground cumin
½ tsp chilli flakes
1 tsp garlic granules
Salt and freshly ground black pepper
To Finish
Melted butter or vegetable oil for brushing
Optional but Dangerous
Garlic yoghurt
Mint yoghurt
Mango chutney
Lamb kebabs
Fresh chilli
Method
- In a large bowl, mix together the flour and sea salt.
- Add the vegetable oil and warm water, mixing until a smooth dough forms.
- Knead for 8–10 minutes until soft and elastic.
- Cover and leave the dough to rest for 30 minutes.
- Mash the cooked potatoes until smooth, then stir through the spring onions, coriander, cumin, chilli flakes,
- garlic granules, salt and black pepper.
- Divide the dough into six equal balls.
- Roll each ball into a thin circle about 20cm across.
- Spoon the potato filling onto one half of each circle, leaving a small border around the edge.
- Fold the dough over to form a half-moon shape and press the edges firmly together with a fork.
- Brush both sides lightly with melted butter or vegetable oil.
- Preheat the air fryer to 190°C.
- Air fry each bolani for 8–10 minutes, turning halfway through, until beautifully golden and crisp on both sides.
- Serve hot with garlic yoghurt or mint yoghurt for dipping.