25+ Easy and Irresistible Afghan Flat Bread Recipes for Your Table

Afghan cuisine is rich with history and flavor, and one of its most beloved staples is flatbread.

Whether enjoyed alongside savory stews, used to wrap delicious kebabs, or simply served with a dollop of yogurt, Afghan flatbreads hold a special place at the heart of every meal.

Made with simple ingredients like flour, water, and salt, these breads can be crafted in a variety of styles and flavors that reflect the diverse regions of Afghanistan.

In this article, we’ll explore over 25 delicious Afghan flatbread recipes, ranging from traditional classics like Naan and Bolani to innovative twists incorporating herbs, vegetables, and even lentils.

Each recipe invites you to discover the beauty of Afghan cuisine, and whether you’re a seasoned cook or a beginner in the kitchen, these flatbreads are sure to impress your family and friends.

Get ready to roll up your sleeves and embark on a culinary adventure that will fill your home with the irresistible aroma of freshly baked bread!

25+ Easy and Irresistible Afghan Flat Bread Recipes for Your Table

In conclusion, Afghan flatbreads are not just a side dish; they are a canvas for creativity and flavor, bringing people together around the table.

With over 25 recipes to choose from, you can explore a variety of tastes and textures, all while celebrating the rich culinary traditions of Afghanistan.

From the crispy Bolani filled with savory vegetables to the soft, pillowy Naan, each flatbread offers a unique experience that enhances any meal.

We encourage you to try these recipes at home, experiment with your favorite ingredients, and perhaps even create your own variations.

By sharing these recipes, you not only embrace Afghan culture but also create memories that will linger long after the last bite.

So gather your loved ones, enjoy the process of baking, and savor the delightful flavors of Afghan flatbreads that are sure to become a cherished part of your culinary repertoire.

Naan-e Afghani (Afghan Flatbread)

This traditional Afghan flatbread, known as Naan-e Afghani, is a staple in Afghan cuisine. With a soft and chewy texture, it is perfect for scooping up savory stews, dips, or enjoying with grilled meats. The aroma of freshly baked bread wafting through your kitchen will make it hard to resist.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F or 43°C)
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 2 tablespoons yogurt (optional, for extra softness)
• 2 tablespoons olive oil or melted butter
• Sesame seeds (for topping)

Instructions:

1. In a small bowl, mix warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and olive oil.
3. Mix the ingredients together until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
5. Preheat your oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat.
6. Punch down the dough and divide it into 6-8 equal portions. Roll each portion into a ball and then flatten it into an oval shape about ¼ inch thick.
7. Sprinkle sesame seeds on top if desired. Transfer the flatbreads onto a floured surface and let them rest for 15 minutes.
8. Carefully place the dough onto the preheated baking stone or sheet. Bake for 8-10 minutes or until the bread is golden brown and puffed up.
9. Remove the bread from the oven and brush with melted butter for extra flavor. Serve warm.

The Naan-e Afghani is best enjoyed fresh from the oven. It pairs beautifully with various Afghan dishes such as Kabuli Pulao or Daal, acting as both a side and a utensil to scoop up your meal. This flatbread can also be stored in an airtight container for a couple of days or frozen for longer storage. Simply reheat it in the oven or on a skillet to restore its delightful texture.

Gandomi (Afghan Wheat Flatbread)

Gandomi is a rustic Afghan flatbread made primarily from whole wheat flour. This wholesome bread has a nutty flavor and a slightly dense texture, making it a great complement to rich stews and grilled meats. Its simplicity and heartiness make it a favorite in many Afghan households.

Ingredients:

• 3 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon olive oil or melted butter
• 1 ¼ cups warm water (approximately 110°F or 43°C)

Instructions:

1. In a large bowl, mix the whole wheat flour and salt. Make a well in the center and add the olive oil.
2. Gradually pour in warm water while stirring with a fork or your hand until a shaggy dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. If the dough feels too sticky, add a little more flour as needed.
4. Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rest for 30 minutes to 1 hour.
5. Preheat a skillet or griddle over medium heat.
6. Divide the rested dough into 6-8 equal pieces and roll each piece into a ball. Flatten each ball with your hands or a rolling pin to form a circle about ¼ inch thick.
7. Cook each flatbread on the preheated skillet for about 2-3 minutes on each side until brown spots form and the bread is cooked through.
8. Remove from the skillet and wrap in a clean cloth to keep warm until serving.

Gandomi is a versatile bread that adds a nutritious touch to any meal. Its hearty texture allows it to hold up well against robust dishes like Qabili Palau or Shorba. You can also enjoy it with dips like yogurt or hummus, making it an excellent option for a light snack or appetizer. This flatbread is not only satisfying but also provides essential nutrients, making it a great addition to any balanced diet.

Bolani (Stuffed Afghan Flatbread)

Bolani is a delightful stuffed flatbread often filled with various ingredients like potatoes, spinach, or lentils. This popular Afghan street food is crispy on the outside and soft on the inside, making it an irresistible treat for any occasion. Bolani can be enjoyed as a main dish or a savory snack, perfect for sharing with friends and family.

Ingredients:

Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup warm water
• 1 tablespoon olive oil

Filling:

• 2 medium potatoes, peeled and boiled
• 1 cup fresh spinach, chopped (or any other filling of choice)
• 1 small onion, finely chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a mixing bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
2. For the filling, mash the boiled potatoes in a bowl. Stir in chopped spinach, onion, cumin, salt, and pepper until well combined.
3. Divide the rested dough into 4 equal portions and roll each portion into a ball.
4. On a lightly floured surface, roll out each ball into a circle about 8 inches in diameter.
5. Place a portion of the filling in the center of the rolled dough, then fold the edges over to create a half-moon shape. Press the edges firmly to seal.
6. Heat a skillet over medium heat and add a little olive oil. Fry each bolani for 3-4 minutes on each side until golden brown and crispy.
7. Drain on paper towels and serve warm.

Bolani is a fantastic way to enjoy Afghan flavors while also being customizable. Feel free to experiment with different fillings such as lentils, pumpkin, or herbs to suit your taste. Serve it with yogurt or chutney for dipping, and you have a delicious and satisfying meal or snack. The crispy exterior and flavorful filling create a delightful contrast that will leave your guests asking for seconds. Enjoy it fresh for the best texture, or store leftovers in an airtight container and reheat them on a skillet.

Afghan Pita Bread (Naan-e Kaboob)

Naan-e Kaboob is a delightful Afghan pita-style bread that is soft, airy, and perfect for serving alongside various dishes. This bread is characterized by its slightly chewy texture and is often used to scoop up stews, grilled meats, or simply enjoyed with butter and jam. Its versatility and simplicity make it a cherished staple in Afghan households.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1 ¼ cups warm water (around 110°F or 43°C)
• 2 tablespoons olive oil
• Sesame seeds (optional for topping)

Instructions:

1. In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
2. In a large bowl, combine the flour and salt. Make a well in the center, and pour in the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for 1-2 hours, or until it doubles in size.
5. Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat.
6. Punch down the risen dough and divide it into 6 equal portions. Roll each piece into a ball and then flatten each into a circle about ¼ inch thick.
7. Optionally, sprinkle sesame seeds on top. Let the rounds rest for 15 minutes before baking.
8. Transfer the dough onto the preheated baking stone or sheet. Bake for about 8-10 minutes, or until they puff up and are lightly golden.
9. Remove from the oven and brush with melted butter if desired. Serve warm.

Naan-e Kaboob is an ideal companion for Afghan dishes like Kabuli Pulao or Qorma, where you can use the bread to scoop up the delicious sauces. Its pillowy texture makes it a favorite for both everyday meals and special occasions. Enjoy it fresh from the oven for the best experience, but it can also be stored and reheated later. This bread not only enhances your meal but also adds an authentic touch to your Afghan dining experience.

Afghan Herb Flatbread (Naan-e Khushk)

Naan-e Khushk is a flavorful Afghan flatbread infused with fresh herbs. This variation on traditional flatbreads incorporates a variety of fresh herbs, making it aromatic and delicious. It’s perfect as a side dish or appetizer and pairs beautifully with dips, stews, or grilled meats.

Ingredients:

• 2 cups all-purpose flour
• 1 cup fresh herbs (such as parsley, cilantro, dill, or a mix), finely chopped
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¾ cup warm water
• 2 tablespoons olive oil
• Extra herbs for topping (optional)

Instructions:

1. In a mixing bowl, combine the flour, salt, and baking powder. Mix well.
2. Stir in the chopped herbs and combine until they are evenly distributed.
3. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until smooth.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Preheat a skillet over medium heat.
6. Divide the rested dough into 6 equal portions and roll each portion into a ball. Flatten each ball into a disc about ¼ inch thick.
7. Cook each flatbread in the preheated skillet for about 2-3 minutes on each side until lightly browned and cooked through.
8. Optionally, sprinkle extra chopped herbs on top while cooking for added flavor.
9. Remove from the skillet and serve warm.

Naan-e Khushk is a vibrant addition to your meal, adding color and flavor to the table. Its fresh herb notes make it an excellent side for hearty dishes like Shorba or Kebab. This bread can also be enjoyed on its own with a drizzle of olive oil or a dip in yogurt. Its delightful taste and fragrance will elevate any meal, making it a memorable experience for family and guests alike. Store any leftovers in an airtight container and enjoy them within a couple of days for the best flavor.

Potato-Stuffed Afghan Flatbread (Bolani Kachaloo)

Bolani Kachaloo is a scrumptious Afghan flatbread stuffed with a savory potato filling. This dish is popular for its crispy exterior and flavorful inside, making it a great snack or light meal. With its warm spices and comforting flavors, it is sure to be a hit at any gathering.

Ingredients:

Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup warm water
• 1 tablespoon olive oil

Filling:

• 2 medium potatoes, peeled and boiled
• 1 small onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a mixing bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
2. For the filling, mash the boiled potatoes in a bowl. Mix in the chopped onion, cumin, coriander, salt, and pepper until well combined.
3. Divide the rested dough into 4 equal pieces and roll each piece into a ball.
4. On a floured surface, roll out each ball into a circle about 8 inches in diameter.
5. Place a portion of the potato filling in the center of the rolled dough. Fold the dough over to create a half-moon shape and seal the edges by pressing them together.
6. Heat a skillet over medium heat and add oil. Fry each bolani for about 3-4 minutes on each side until golden brown and crispy.
7. Drain on paper towels and serve warm.

Bolani Kachaloo makes for an excellent appetizer or main course, offering a delightful combination of crispy texture and a warm, spiced filling. Pair it with yogurt or chutney for added flavor, and watch as it disappears from the table! This flatbread can be made in advance and reheated, ensuring it’s a convenient choice for gatherings or meal prep. Its comforting flavors will transport you to the heart of Afghan cuisine, making every bite a pleasure.

Afghan Sweet Flatbread (Naan-e Shirin)

Naan-e Shirin is a deliciously sweet Afghan flatbread, often enjoyed during festive occasions or as a special treat. This bread is enriched with sugar and flavored with cardamom, creating a delightful aroma and taste that pairs well with tea or coffee. Its slightly crispy exterior and soft interior make it a favorite among children and adults alike.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 1 teaspoon ground cardamom
• 1 1/2 cups warm water (around 110°F or 43°C)
• 2 tablespoons melted butter or ghee
• Sesame seeds or chopped nuts (optional for topping)

Instructions:

1. In a small bowl, mix warm water, sugar, and yeast. Allow it to sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine flour, salt, and ground cardamom. Make a well in the center and add the yeast mixture and melted butter or ghee.
3. Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/2 inch thick.
7. If desired, sprinkle sesame seeds or chopped nuts on top of each disc.
8. Place the discs on a baking sheet lined with parchment paper and bake for 15-20 minutes or until they are golden brown.
9. Remove from the oven and brush with melted butter while still warm.

Naan-e Shirin is a delightful addition to any meal, especially during celebrations. Its sweet flavor pairs wonderfully with savory dishes, making it a versatile bread option. This flatbread is also perfect for serving alongside tea or coffee as a snack. Enjoy it fresh out of the oven for the best taste, and consider storing any leftovers in an airtight container to maintain their softness. This sweet treat is bound to bring smiles and joy to your table.

Afghan Spinach and Feta Flatbread (Bolani Sabzi)

Bolani Sabzi is a delightful Afghan flatbread filled with a mixture of sautéed spinach, feta cheese, and aromatic spices. This savory bread is not only delicious but also packed with nutrients, making it a wholesome option for any meal. Its crispy exterior and flavorful filling make it a perfect appetizer or side dish.

Ingredients:

Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup warm water
• 1 tablespoon olive oil

Filling:

• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 1 teaspoon cumin
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a bowl, combine flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
2. In a skillet, heat a little oil over medium heat. Sauté the chopped onion until translucent, then add the spinach. Cook until wilted. Remove from heat and let it cool slightly.
3. In a bowl, mix the sautéed spinach, feta cheese, cumin, salt, and pepper.
4. Divide the rested dough into 4 equal pieces and roll each into a ball.
5. On a floured surface, roll out each ball into a circle about 8 inches in diameter.
6. Place a portion of the spinach-feta filling in the center of each disc. Fold the dough over to create a half-moon shape, sealing the edges by pressing them together.
7. Heat a skillet over medium heat and add oil. Fry each bolani for about 3-4 minutes on each side until golden brown and crispy.
8. Drain on paper towels and serve warm.

Bolani Sabzi is a delicious way to incorporate greens into your diet while enjoying a traditional Afghan dish. Its combination of flavors makes it a crowd-pleaser at gatherings, and it pairs wonderfully with yogurt or chutney for dipping. Whether served as an appetizer or a main dish, this flatbread is sure to impress your family and friends. Leftovers can be stored in the refrigerator and reheated, making it a convenient option for busy days.

Afghan Cheese and Herb Flatbread (Naan-e Panir)

Naan-e Panir is a delectable Afghan flatbread that combines fresh herbs and creamy cheese, creating a flavorful and satisfying dish. This bread is often enjoyed as a snack or served alongside meals, adding a burst of flavor to any dining experience. Its flaky texture and savory filling make it a must-try recipe.

Ingredients:

Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon yogurt

Filling:

• 1 cup fresh cheese (such as ricotta or paneer), crumbled
• 1/2 cup fresh herbs (such as cilantro, mint, or parsley), chopped
• 1/4 teaspoon black pepper
• Salt to taste
• Oil for frying

Instructions:

1. In a bowl, combine the flour and salt. Gradually add warm water and yogurt, mixing until a dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
2. In a separate bowl, mix the crumbled cheese, chopped herbs, black pepper, and salt until well combined.
3. Divide the rested dough into 4 equal pieces and roll each piece into a ball.
4. On a floured surface, roll out each ball into a circle about 6 inches in diameter.
5. Place a portion of the cheese-herb filling in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges by pressing them together.
6. Heat a skillet over medium heat and add oil. Fry each naan for about 3-4 minutes on each side until golden brown and crispy.
7. Drain on paper towels and serve warm.

Naan-e Panir is a delightful treat that showcases the flavors of Afghan cuisine. It’s perfect as a snack or appetizer and can be enjoyed on its own or with dips like yogurt or chutney. The combination of fresh herbs and creamy cheese provides a rich taste that will leave you craving more. This flatbread is also great for meal prep, as it can be made in advance and stored for later use. Enjoy this unique Afghan delicacy at your next meal, and delight in its aromatic flavors!

Afghan Chickpea Flatbread (Naan-e Nokhod)

Naan-e Nokhod is a unique and protein-packed Afghan flatbread that incorporates chickpeas into the dough, giving it a soft, chewy texture and a subtle, earthy flavor. This bread is perfect for pairing with soups, stews, or curries, as it has the right consistency for soaking up delicious sauces and flavors. It’s a wholesome choice that can even stand alone as a hearty snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup chickpea flour (or finely ground chickpeas)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup warm water
• 2 tablespoons olive oil
• Fresh herbs (such as parsley or cilantro), finely chopped (optional)

Instructions:

1. In a large mixing bowl, combine all-purpose flour, chickpea flour, salt, and baking powder.
2. Add the warm water and olive oil, mixing until a dough forms. If using fresh herbs, mix them in as well.
3. Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rest for 30-40 minutes.
5. Divide the dough into 6 equal pieces and roll each piece into a ball.
6. On a floured surface, flatten each ball into a circle about 1/4 inch thick.
7. Heat a skillet over medium heat and lightly grease it. Place one of the circles on the skillet and cook for about 2-3 minutes per side until golden brown spots appear.
8. Repeat for the remaining dough circles, adding a little oil to the skillet as needed.

Naan-e Nokhod is a great way to add a bit of extra nutrition to a traditional flatbread, thanks to the protein and fiber from chickpeas. The unique flavor profile of this bread is sure to be a hit, especially when paired with savory dishes. Serve it warm for the best texture, and enjoy the extra richness it adds to your meal.

Afghan Garlic Flatbread (Naan-e Sir)

Naan-e Sir is a deliciously garlicky Afghan flatbread that’s perfect for garlic lovers. This flatbread is infused with minced garlic and a hint of butter, creating a savory bread with an irresistible aroma. It pairs wonderfully with soups, kebabs, and salads, or it can be enjoyed on its own for a burst of flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 tablespoons melted butter or ghee
• Fresh parsley, finely chopped (optional for garnish)

Instructions:

1. In a small bowl, mix the yeast with warm water and let it sit for 10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing to form a dough.
3. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
5. Preheat your oven to 400°F (200°C).
6. Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball and flatten it into a circle about 1/2 inch thick.
7. Brush each flatbread with melted butter or ghee and sprinkle with minced garlic.
8. Place the flatbreads on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown.
9. If desired, sprinkle fresh parsley on top before serving.

Naan-e Sir brings a wonderful, aromatic depth to any meal, making it a popular choice for garlic lovers. Its versatility and bold flavor make it an ideal companion to many Afghan dishes, as well as Western foods like soups and stews. Serve it warm to fully enjoy the taste and aroma of fresh garlic combined with soft, buttery bread.

Afghan Lentil Flatbread (Naan-e Adas)

Naan-e Adas is an Afghan flatbread that incorporates lentils, making it a nutritious and fiber-rich option. The lentils add a mild earthy flavor, creating a satisfying and flavorful bread that pairs perfectly with both meat and vegetarian dishes. This flatbread is a great option for anyone looking to add more plant-based protein to their meals.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cooked red or yellow lentils, mashed
• 1 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 3/4 cup warm water
• 1 tablespoon olive oil

Instructions:

1. In a mixing bowl, combine the flour, salt, cumin seeds, and coriander powder.
2. Add the mashed lentils and mix well.
3. Gradually add the warm water and olive oil, mixing to form a dough. Knead for 6-8 minutes on a floured surface until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rest for about 1 hour.
5. Divide the dough into 6 equal portions. Roll each piece into a ball and flatten it into a circle about 1/4 inch thick.
6. Heat a skillet over medium heat and lightly grease it. Place one of the circles on the skillet and cook for about 2-3 minutes per side until golden brown spots appear.
7. Repeat with the remaining dough circles.

Naan-e Adas is a delicious and unique bread with an earthy depth, thanks to the lentils. It adds a boost of nutrition to any meal and can be enjoyed as a side or standalone snack. With its protein and fiber content, this flatbread is a wholesome and filling choice that will bring variety to your Afghan-inspired meals.

Afghan Potato-Stuffed Flatbread (Bolani Kachalu)

Bolani Kachalu is a popular Afghan stuffed flatbread filled with a savory potato mixture. It’s typically pan-fried until crispy on the outside and soft on the inside, making it a perfect snack or appetizer. This bread is deliciously spiced and can be served with yogurt or chutney for added flavor.

Ingredients:

Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon oil

Filling:

• 2 medium potatoes, boiled and mashed
• 1/4 cup green onions, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a bowl, combine the flour and salt. Gradually add warm water and oil, mixing until a dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
2. For the filling, mix together the mashed potatoes, green onions, coriander, cumin, salt, and pepper in a separate bowl.
3. Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten into a thin disc.
4. Place a portion of the potato filling on one side of each disc. Fold the dough over the filling and press the edges to seal.
5. Heat a skillet over medium heat and add oil. Fry each bolani for 2-3 minutes per side until golden and crispy.
6. Drain on paper towels and serve warm with yogurt or chutney.

Bolani Kachalu is an incredibly satisfying dish with a crispy exterior and a delicious, spiced potato filling. Its flavor pairs well with cooling dips, making it a versatile addition to any meal. Enjoy these turnovers fresh and warm, or pack them for a delicious snack on the go.

Afghan Leek and Green Onion Flatbread (Bolani Gandana)

Bolani Gandana is a traditional Afghan flatbread filled with a mixture of leeks and green onions, creating a savory and aromatic flavor. This bread is commonly enjoyed as a street food in Afghanistan and is a healthy, plant-based option that’s perfect for gatherings or quick lunches.

Ingredients:

Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon olive oil

Filling:

• 1 cup chopped leeks
• 1/2 cup green onions, chopped
• Salt and pepper to taste
• 1 teaspoon ground coriander
• Oil for frying

Instructions:

1. In a bowl, combine flour and salt. Gradually add warm water and olive oil, mixing to form a smooth dough. Knead for about 7 minutes, then cover and let it rest for 30 minutes.
2. In a separate bowl, mix the chopped leeks, green onions, salt, pepper, and ground coriander.
3. Divide the dough into 6 pieces and roll each into a ball. Flatten each ball into a thin circle.
4. Spoon some of the leek and green onion mixture onto one side of each circle, then fold it over and press the edges to seal.
5. Heat oil in a skillet over medium heat and fry each bolani for 3-4 minutes per side until golden and crispy.
6. Serve warm with yogurt or your favorite sauce.

Bolani Gandana is a delicious, crispy flatbread with a savory filling that highlights the fresh taste of leeks and green onions. Its flavor is rich yet light, making it a great choice for any meal or snack. Serve with yogurt for dipping to enhance its flavors and enjoy this Afghan classic as a wholesome, satisfying dish.

Afghan Dill and Potato Flatbread (Bolani Shibit wa Kachalu)

Bolani Shibit wa Kachalu is an Afghan flatbread with a flavorful combination of dill and potatoes. The fresh dill adds a unique, aromatic taste that complements the soft potatoes beautifully. This dish is simple to make yet packed with flavors, making it a perfect side or snack option.

Ingredients:

Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon olive oil

Filling:

• 2 medium potatoes, boiled and mashed
• 1/4 cup fresh dill, finely chopped
• Salt and pepper to taste
• 1/2 teaspoon ground cumin
• Oil for frying

Instructions:

1. In a mixing bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
2. For the filling, mix together the mashed potatoes, fresh dill, salt, pepper, and cumin in a bowl until well combined.
3. Divide the dough into 6 pieces and roll each into a ball. Flatten each ball into a thin circle.
4. Place a portion of the potato and dill mixture on one side of each circle. Fold the dough over the filling, pressing the edges to seal.
5. Heat oil in a skillet over medium heat and fry each bolani for about 3-4 minutes on each side until golden brown and crispy.
6. Drain on paper towels and serve warm with yogurt or chutney.

Bolani Shibit wa Kachalu brings a unique twist to Afghan flatbread with its fragrant dill and creamy potato filling. This bread is perfect for those who enjoy herb-forward flavors, and it pairs wonderfully with simple dips or as a side to savory dishes. Serve fresh and warm for a comforting and delicious experience.

Note: More recipes​ are coming soon!