Afghan Stuffed Flatbread

In a large bowl, combine the lukewarm water (1 cup), vegetable oil (1.5 tbsp), salt (1.5 tsp), and instant yeast (0.5 tsp). Stir.

Then add the bread flour (3.06 cups). Mix well.

Then knead the [dough] for a few minutes, until soft and elastic. Add a bit more [all purpose flour] as needed if the [dough] is too sticky. Cover with a damp cloth and let it rest for minutes (30) at room temperature. Start 30m timer

Meanwhile, cook the potatoes (2 large) in a large pot of boiling water for minutes (15). When the [potatoes] are fully cooked through, drain and transfer to a large bowl. Start 15m timer

Add the green onion (6 stalks), fresh cilantro (1 cup), green chili (1 fresh), ground coriander (1 tsp), salt (1 tsp), turmeric powder (0.5 tsp), and black pepper ground (0.5 tsp) to the bowl as well. Use a fork or potato masher to mash everything. It's okay if a few lumps remain.

Cut the [dough] into 8 pieces.

Roll each piece into a ball with your hands. Dust each ball with [all purpose flour].

Sprinkle [all purpose flour] on your working surface. Use a rolling pin to roll each ball into a thin circle about 20 - 22 cm in diameter, about as thin as a tortilla. The thinner the better, but not too thin that it will rip if handled.

Gently lift the rolled-out [dough] and re-flour your working surface. Spread potato filling (0.33 cup) over half of the [dough], leaving a 0.5 inch (1 cm) border along the edge. Dip your fingers in [water] and spread the [water] along this edge, only on one half of the circle.

Fold the [dough] in half, over the filling, to create a half-moon shape. Press out all the air bubbles, then pinch the edges with your fingers to fully seal the [bolani].

Add a bit of the vegetable oil (2.5 tbsp) to a large pan over medium-high heat. When hot, add the [bolani] to the pan. Cook for minutes (2). Meanwhile, use a silicone pastry brush to brush some more [vegetable oil] on top of the [bolani]. Start 2m timer

When the bottom is golden, flip, and let cook on the other side until golden. Then transfer to a cooling rack. Continue with the remaining [bolani].

Cut the [bolani] in triangles and serve with green chutney. Enjoy!