Stuffed flatbread (Bolani) from Parwana: Recipes and Stories from an Afghan Kitchen (page 48) by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi

  • all-purpose flour
  • instant yeast
  • filling of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See book for suggested fillings.

  • michalow on February 17, 2021

    These are easy to prepare, and although I didn't love them with the pumpkin filling, I will try them again with one of the others. I wasn't sure what "knead until firm" meant, so I just kneaded until the dough held together, which didn't take long. The recipe calls for a 10-minute second rise, but I let some go longer (closer to an hour) and I thought they were much better -- unlike those with the 10-minute rise, they puffed up a bit while cooking and yielded a nicer final texture.

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