90 min
Spinach-Onion Cheddar Quiche with Flaky Crust
A deeply savory, sliceable brunch quiche with jammy onion, plenty of spinach, sharp cheddar, and a crisp bottom crust.
Vegetarian Dinners
Afghan-Style Potato & Scallion Bolani with Garlic Yogurt
Thin homemade flatbreads fold around a cumin-scented potato and scallion filling, then crisp in a skillet beside cool garlic yogurt.
Directions
Mix and rest the dough
Combine flour and 3/4 teaspoon salt. Add warm water and 1 tablespoon oil and mix into a shaggy dough. Knead 8 minutes until smooth and elastic, adding up to 2 tablespoons water only if dry. Cover and rest 30 minutes.
Cook and dry the potatoes
Cover potatoes with cold salted water, bring to a boil and simmer 12 to 15 minutes until completely tender. Drain, return to the hot pan and shake over low heat for 1 minute so excess moisture evaporates.
Season the filling
Mash the potatoes coarsely, leaving small pieces. Fold in scallions, cilantro, cumin, coriander, pepper and the remaining 1/2 teaspoon salt. Spread on a tray and cool fully; warm filling would soften the rolled dough.
Make the garlic yogurt
Stir yogurt with garlic, lemon juice and optional mint. Cover and refrigerate while shaping the breads so the flavors mellow.
Roll and fill
Divide dough into 8 equal balls. On a lightly floured surface, roll one into a 10-inch circle. Spread one eighth of the filling thinly over half, leaving a 1/2-inch rim. Fold over, press out air and seal firmly; trim only ragged edges. Repeat.
Skillet-cook in batches
Heat a large heavy skillet over medium. Brush with about 2 teaspoons oil and cook one bolani 3 to 4 minutes per side until deeply golden with scattered brown spots and the center is steaming. Adjust heat to prevent scorching and repeat with the remaining breads.
Cut and serve
Rest each bolani 3 minutes, then cut into triangles and stack on a platter beside the garlic yogurt, matching the photograph. Serve immediately; pass crushed red pepper at the table for optional heat.
Why this works
Why it worksRested, well-kneaded dough rolls very thin without springing back, giving the filling a crisp wrapper instead of a thick bread shell.
Why it worksDrying the boiled potatoes and cooling the filling protect the seal and keep steam from making the flatbread gummy.
Why it worksModerate skillet heat browns the exterior while giving the layered center enough time to become hot and tender.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon12-inch cast-iron skilletA broad heat-steady surface crisps each thin filled flatbread without crowding or hot spots.See current options →
Compare on AmazonWooden rolling pinA long smooth pin rolls each rested dough ball into the thin ten-inch circle needed for a crisp wrapper.See current options →
Compare on AmazonStainless-steel potato masherCoarse mashing leaves enough texture in the dry potato-scallion filling without large pieces that tear dough.See current options →
Swaps & notes
Easy swaps
- Replace up to half the scallions with finely chopped cooked leeks, cooling them completely before filling.
- Use russet potatoes for a fluffier, drier filling; mash gently so they do not become gluey.
- For dairy-free serving, use an unsweetened plant-based yogurt with enough body to cling to the crisp flatbread.
Cook notes
- Total time includes the 30-minute dough rest and time to cool the filling; those stages overlap with sauce preparation.
- Roll from the center outward and lift the dough often. Excess bench flour prevents sealing, so brush it from the rim before folding.
- A few small potato lumps make a more interesting filling, but large chunks can tear the thin dough.
- Keep shaped pieces under a clean towel and cook them soon after filling so salt does not draw moisture from the scallions.
- The family filling is aromatic rather than hot; crushed red pepper stays optional at the table.
Storage
Cool cooked bolani on a rack, then refrigerate with parchment between pieces for up to 4 days; store yogurt separately. Reheat bolani in a dry skillet over medium-low until crisp and 165°F in the center. Freeze cooled bolani for up to 2 months and reheat from thawed; do not freeze the yogurt.
Questions
Why did my bolani split in the skillet?
The filling may have been warm, wet or spread too thickly. Cool it fully, keep the layer thin and press out trapped air before sealing the rim.
Can I prepare bolani ahead?
Cooked bolani reheat better than raw filled ones. Cook them completely, cool on a rack and recrisp in a dry skillet shortly before serving.
Can I bake the flatbreads instead?
You can brush them with oil and bake on a preheated sheet at 450°F for about 8 minutes per side, but the crust will be drier and less blistered than the photographed skillet version.
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Afghan-Style Potato & Scallion Bolani with Garlic Yogurt
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1. Mix and rest the doughCombine flour and 3/4 teaspoon salt. Add warm water and 1 tablespoon oil and mix into a shaggy dough. Knead 8 minutes until smooth and elastic, adding up to 2 tablespoons water only if dry. Cover and rest 30 minutes.
2. Cook and dry the potatoesCover potatoes with cold salted water, bring to a boil and simmer 12 to 15 minutes until completely tender. Drain, return to the hot pan and shake over low heat for 1 minute so excess moisture evaporates.
3. Season the fillingMash the potatoes coarsely, leaving small pieces. Fold in scallions, cilantro, cumin, coriander, pepper and the remaining 1/2 teaspoon salt. Spread on a tray and cool fully; warm filling would soften the rolled dough.
4. Make the garlic yogurtStir yogurt with garlic, lemon juice and optional mint. Cover and refrigerate while shaping the breads so the flavors mellow.
5. Roll and fillDivide dough into 8 equal balls. On a lightly floured surface, roll one into a 10-inch circle. Spread one eighth of the filling thinly over half, leaving a 1/2-inch rim. Fold over, press out air and seal firmly; trim only ragged edges. Repeat.
6. Skillet-cook in batchesHeat a large heavy skillet over medium. Brush with about 2 teaspoons oil and cook one bolani 3 to 4 minutes per side until deeply golden with scattered brown spots and the center is steaming. Adjust heat to prevent scorching and repeat with the remaining breads.
7. Cut and serveRest each bolani 3 minutes, then cut into triangles and stack on a platter beside the garlic yogurt, matching the photograph. Serve immediately; pass crushed red pepper at the table for optional heat.