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Afghanistan

Bolani

Adults 3/5, kids 2/5

Posted June 21, 2026

Bolani from Afghanistan

About Afghanistan

Afghanistan is a mountainous, landlocked country between Central and South Asia. It sat right on the old Silk Road, so the food mixes Central Asian, Persian, and Indian cooking. Rice, flatbread, and yogurt show up at almost every meal.

The dish

Bolani are thin flatbreads stuffed with a filling, usually potato, leeks, or pumpkin, then cooked until crisp. They’re a popular street food and are usually served with a yogurt dip. Mine had a potato filling with green onion, cilantro, mint, and green chili.

What we thought

Adults gave it a 3/5. It was pretty bland, but much better if you add hot sauce. Kids gave it a 2/5.

Ingredients and directions

Bolani (Afghan Stuffed Flatbread)

I made these in an air fryer to avoid so many fried dough. It may have been better fried, but they just didn’t have much flavor.

Bolani are crispy, golden stuffed flatbread with herby spiced potato filling.

The bread

  • 1 cup all-purpose flour
  • 1/4 cup plain yogurt
  • 1/8 cup warm water
  • 1/4 tsp salt

The filling

  • 1 medium potatoes, boiled and mashed
  • 1/2 medium onion, thinly sliced
  • 1/2 tsp olive oil
  • 1 1/2 green onions, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/8 cup fresh mint, chopped
  • 1/2 green chili, finely chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/8 tsp turmeric
  • 1/4 lemon, zested
  • 1/4 tsp salt
  • 1/2 garlic clove, minced
  • 1 tbsp olive oil (for brushing)

Sauce

  • 1/2 cup Greek yogurt
  • 1/2 garlic clove, minced
  • 1/2 tsp dried mint
  • 1/8 tsp salt

Bread

  1. Mix bread ingredients. Knead 5 minutes until soft and elastic. Cover and rest for 30 minutes.

Filling

  1. Cook onion in 1/2 tsp olive oil over low heat for 20–25 minutes, stirring occasionally, until deeply golden and sweet.
  2. Combine mashed potatoes, onion, cilantro, mint, green chili, cumin, coriander, turmeric, lemon, salt, and clove. Mix well and taste for seasoning.

Chaka

  1. Mix Greek yogurt, garlic clove, dried mint and salt in a small bowl. Refrigerate until serving.

To cook

  1. Divide dough into 6 balls. Roll each as thin as possible on a lightly floured surface, tortilla thickness. Spread filling over one half, fold over and press edges firmly with a fork to seal.
  2. Preheat air fryer to 375°F for 5 minutes. Brush bolani with oil. Cook in batches for 12 minutes, flipping at the 5-minute mark, until deeply golden and crispy.

Serve immediately with chaka on the side for dipping. I highly recommend hot sauce. The hot sauce brought the flavor from a 3 to a 4 for me. Kids still didn’t like it.