Bolani Kadoo (Afghan Pumpkin Stuffed Flatbread)
A recipe for Bolani Kadoo (Afghan Pumpkin Stuffed Flatbread) from the cookbook, Parwana! These hand-rolled flatbreads are filled with pumpkin, folded into a semicircle, and pan-fried until golden.
Servings 6 Bolani
Ingredients
Bolani:
- 3 3/4 cups (1 pound 1 ounce, 485 grams) all-purpose flour
- 1 1/2 teaspoons instant yeast
- 2 teaspoons salt
- 1 1/2 cups (375 milliliters) lukewarm water
- 1 tablespoon sunflower oil plus extra for frying
Kadoo (Pumpkin) Filling:
- 14 ounces (400 grams) winter squash such as kabocha or acorn, seeded, peeled and cut into 1/2 inch (1 centimeter) cubes
- 1/2 cup (125 milliliters) warm water
- 1 clove garlic crushed
- 1 teaspoon coriander seeds crushed in a spice grinder or mortar and pestle
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Salt
Instructions
To make the Bolani:
- In a medium bowl, stir the flour, yeast, and 2 teaspoons salt to combine.
- Create a well in the center and slowly add only enough warm water to just wet the ingredients, mixing with your hands in a circular motion to distribute evenly, then add the oil.
- While continuously mixing, slowly add the remaining water (you might not need it all, only enough to form a firm dough) and knead until the dough is firm. You may need to slightly adjust the amount of water or flour to achieve the right consistency.
- Shape the dough into a ball, place in an oiled bowl, cover with a tea towel, and set aside to rest for about 30 minutes, or until doubled in size.
- Divide the dough into 6 equal-sized portions and shape each into a small ball with your hands.
- Place them on a tray lined with parchment paper with 2 inches (5 centimeters) between them, cover with a tea towel, and set aside to rest for another 10 minutes, or until doubled in size.
To make the Kadoo (Pumpkin) filling:
- Place the squash and water in a small saucepan and cook over low heat for 15 minutes, or until the squash is soft and the water has been completely absorbed.
- Mash the squash in a bowl with the garlic, coriander, 1 teaspoon freshly ground black pepper, and 1 1/2 teaspoon salt, and mix the ingredients together well.
- Set aside until you are ready to fill the bolani.
To assemble:
- On a lightly floured surface, roll out one ball of dough into a circle 4-4 1/2 inches (10-12 centimeters) in diameter. It might take a bit of practice to roll it evenly into a perfect circle, but working from the center outwards is generally a good technique to achieve the right shape.
- Once rolled, place 4 tablespoons of filling on one half of the circle and spread it evenly to cover half, leaving a 1/2 inch (1 centimeter) border.
- Fold the other half over the filling to form a semicircle and press the edges together to seal. Repeat with the remaining dough and filling.
- Add enough oil to cover the base of a tawah, griddle, or heavy-based frying pan, and heat over high heat. In batches, lift the bolani carefully into the pan and fry, turning once, for 4 minutes each side, or until golden brown and crisp.
- Transfer to a board lined with paper towels to soak up any extra oil, then serve immediately with chutney and/or yogurt for dipping.