Don't you just love street food?! It's fast food the way it should be - real ingredients, cooked by real people, making tried and true recipes adored by millions. In my humble opinion, exploring the street food scene is one of the best ways to get a feel for whatever new country or area you may be visiting - it gives you a vibrant glimpse into the flavors, culture, and people that are at the heart of a place.
And one of the beauties of street food is that it is usually simple enough to recreate at home. This bolani recipe from Afghanistan just happens to be one of those tasty foods, loved by millions, that you can easily make in your own kitchen. (By the way, I have never been to Afghanistan, but if the opportunity is right to visit someday - I will most definitely be seeking out a few bolani vendors while I'm there!)
While you are exploring the foods of Afghanistan, why not check out another classic Afghan recipe on Taste Of The Place - a hardy, comforting noodle soup called Aush. (Here's the link - Tasteoftheplace.com/afghan-noodle-soup-aush)
These filling suggestions are just the beginning! Stuff your bolani with whatever suits your fancy. I’ve seen particularly tasty-looking recipes stuffed with sweet potatoes, and another filled almost entirely with leeks - yumm!
To save time, you could make and refrigerate all the parts ahead of time. Just pull your dough out of the fridge to rest at room temperature for about 45 minutes before rolling it out and putting everything together.
Speaking of dough - be sure to roll your dough into thin disks, as round as you can get them. Aim for making them about 8 inches wide. Much bigger, and they will be too thin to hold the filling. Much smaller, and the dough will be too thick and chewy.
When you fill the dough, just add a thin layer to half. I have found that a generous 1/3 of a cup is perfect. Spread it evenly with a fork or a spoon.
Don’t skip the yogurt sauce! It’s that garlicky, zingy flavor that really makes these bolani shine!