Afghan Spinach Bolani

Step 1

Combine all dough ingredients in a mixing bowl. Knead into a non-sticky, soft, and smooth dough, about 10 minutes. Add a bit of flour if it is too sticky, or add a bit of water if it is too dry.

Step 2

Place the dough in an oiled mixing bowl. Cover with wet kitchen towel/saran. Let it proof for 1 hour.

Step 3

Divide dough into 8 equal portions.

Step 4

Blanch spinach until wilted. Drain under cold running water to stop cooking process. Squeeze out as much water as you can. Chop into smaller pieces.

Step 5

In a mixing bowl, combine spinach with the rest of filling ingredients. Mix well. Divide into 8 equal portions.

Step 6

Take a piece of dough, roll with a rolling pin into a 11"-12" circle.

Step 7

Spread a portion of the filling generously on half of the rolled out dough, leaving 1/2 inch margin near the edge.

Step 8

Wet the edges of the bread with your finger tips, fold the other half of the bread over the filling half. Seal the edges by pressing slightly.

Step 9

Heat 1/4 cup of olive oil in a frying pan on medium heat. Fry bolani, one piece at a time, until both sides are crispy and golden brown.

Step 10

Cut each bolani into 2-4 pieces and serve with plain yogurt.