These fluffy and fragrant flatbreads are inspired by Afghan bolani and are perfect for lunch with a squeeze of lemon and some mint yoghurt for dipping. Traditionally, bolani are shallow-fried in oil, where they become crispy and golden. However, for something a little lighter, they can also be simply cooked in a hot, dry pan.
My preferred spud variety here is Dutch cream, but Nicola and Desiree are other great choices. Ingredients 500g tipo 0 or plain flour, plus extra for dusting 1 tbsp caster sugar 7g dry active yeast 5g fine sea salt 1 tbsp extra virgin olive oil, plus extra for coating 750g Dutch cream potatoes, peeled 1 tbsp extra virgin olive oil, plus extra for frying 4 spring onions, finely sliced 1 bunch coriander, stems finely chopped and leaves roughly chopped 2 long green chillies, deseeded and finely diced 2 tsp cumin seeds, crushed 2 tsp coriander seeds, crushed 1⁄4 tsp turmeric 350g plain, full-fat yoghurt large handful mint leaves, finely chopped 2 tbsp extra virgin olive oil sea salt and pepper, to taste lemon wedges, to serve Method In the bowl of a stand mixer fitted with a dough hook, place the flour, sugar, yeast, salt, olive oil and 350ml of warm water. Mix on a low speed for 2–3 minutes or until combined, then increase the speed to medium-high and mix for 12–14 minutes or until smooth and elastic.
Drizzle the dough with a little extra olive oil to coat, then use your hands to shape it into a rough ball. Cover and allow to rise in a warm space for .
