This clean home made crammed flatbread is packed with potato, spinach, inexperienced onion and herbs. Fried until crisp and golden, this yeast-loose vegan flatbread is stimulated by way of Afghan bolani. Easy to make, vegan stuffed bread is ideal any time whether you are craving a savory breakfast, appetizer, aspect or mild meal.

Thanks to Stahlbush Island Farms for sponsoring this post. All opinions are my very own.

I was inspired to make my own vegan filled flatbread for the times I’m not able to get to one in all my favourite Afghan restaurants which serves the fine bolani. It's miles an remarkable roti full of mashed potato, green onions and herbs. It’s so easy and yet so scrumptious!

Bolani (boulani or boulanee) is a flatbread from Afghanistan. Perhaps you have also heard of aloo paratha that is pretty similar however originates from India. Both flatbreads feature a simple dough stuffed, sealed after which fried till crisp and golden. While bolani may be stuffed with an expansion of different fillings, i used to be seeking to recreate the gently spiced potato and inexperienced onion stuffed flatbread just like the one I’ve loved so commonly.

An image displaying the components for the filled flatbread inclusive of potatoes, spinach, oil, flour, salt, water, cilantro, spices and inexperienced onions.

Simple Unleavened Dough

This easy bread recipe is made quicker by way of using a yeast-loose dough. Due to the fact the dough does not have any yeast, there's no want to depart it to upward thrust for 1-2 hours like yeast-leavened dough. Actually mix together the flour, salt, a chunk of oil and water. Knead it for only some mins until it’s soft and elastic, after which cowl it so it is able to relax for 20-30 minutes. You could do that with the aid of hand or in a stand mixer. Letting the dough sit, allows the gluten fibers within the dough to hydrate and relax. At ease dough is a great deal simpler to roll out.

Potato, Spinach and green Onion Filling

The vegetable filling is quite simple and comes together in a couple of minutes. That is a great manner to expend leftover mashed potatoes, but you can additionally use freshly cooked potatoes. Virtually mix collectively the mashed potatoes, spinach, sliced green onions, cilantro and spices. I used Stahlbush Island Farms’ Frozen cut Spinach – I select using frozen spinach in this recipe which I thaw and then squeeze to do away with the excess moisture.

In my quest for a similar flavor profile to what I’ve loved on the Afghan eating place, I brought a piece of garam masala to the filling. This spice blend presents a pleasant warmth to the filling. In case you’d like the flatbreads to be a little spicier, you may upload in some finely diced inexperienced chili peppers.

In case you don’t like or have cilantro, sense unfastened to use whatever clean herbs you've got available. Fresh basil might be scrumptious!

A glass bowl filled with a combination of mashed potatoes, chopped spinach, sliced green onions, cilantro and spices. 

The way to gather the Bolani

As soon as the dough has at ease, divide it into 8 equal portions. I like to make smaller ones so they're easier to prepare dinner and turn two bolani at a time in a 12” (30 cm) skillet. Roll each ball into an 8” (20 cm) circle, maintaining the other balls included in order that they don’t dry out.

Scoop an eighth of the filling onto half of the circle of dough, leaving a half of” (1.Three cm) border clear so you could make a great seal. If there's filling all of the way to the brink of the circle, the dough will no longer seal and your filling will come out inside the pan which can reason sticking and burning. Using a massive cookie scoop, which is set 1/three cup, makes short work of dividing the filling equally.

Dip your finger in a piece of water and run it round the rims of the circle. Raise the opposite aspect of the dough over the filling. Press the edges firmly collectively to create a seal. Press lightly at the flatbread to launch any air, resealing if vital. If your skillet is large, you may flatten and stretch your bolani thinner at this factor, if preferred.

Warmness a piece of oil in a massive skillet – i like cast iron for flatbread because it retains its warmness so properly. Relying on the size of your skillet, you may be capable of fry one or two bolani at a time. Fry  mins in step with aspect with the lid on. Maintain an eye on the warmth – if the dough starts to burn earlier than  minutes has exceeded, decrease it a touch.

9 step-with the aid of-step photographs displaying the way to roll, fill, fold and close crammed flatbread.

Filling hints

This vegan flatbread is customizable. Nearly anything wrapped and fried in thin dough is right, right? You could use different cooked vegetables. For example, instead of potatoes, you can attempt cooked mashed sweet potatoes. I've heard of bolani filled with a cooked lentil aggregate, and this sounds outstanding for a little dietary increase. I’m certain sneaking in a few gently mashed chickpeas, a piece of floor vegan meat, or every other minced vegetables you adore could work thoroughly.

High water content greens like broccoli, kale, mushrooms and so on., must be gently sautéed and cooled before using them in the stuffing so that they don’t leach out their juices even as the bolani chefs. Don’t overstuff your flatbreads, listening to the amount of veggie stuffing in the original recipe. If you have leftover flatbread filling, you can set it inside the fridge for a few days till your next batch of flatbread dough.

Bolani or crammed flatbread cooked in a forged iron skillet. 

A way to Serve Bolani

Bolani is frequently served with yogurt. At our local Afghan restaurant, they also serve it with pickled cabbage and a piece of chickpea stew. We have loved the bolani this way as an appetizer, but also as a light meal.

For a complete plant-primarily based dinner, i love to serve this flatbread with with pink lentil cauliflower dal or candy potato lentil curry.

Different serving suggestions which can be tasty, but now not conventional, encompass dips like vegan tzatziki, salsa, chutney or guacamole.

Make in advance

Prepare the dough and the filling beforehand of time, storing them separately in airtight bins, for up to three days. Allow the dough relaxation at room temperature earlier than rolling out.

Once made and cooked, the crammed flatbreads are satisfactory loved sparkling and warm, but can be refrigerated for up to 5 days, or frozen for some months in an airtight field. To reheat, first thaw the bolani within the fridge after which pan fry in a small quantity of oil. Rather, the flatbreads may be wrapped in tinfoil and heated in the oven.

A view looking down on a white plate packed with portions of crammed flatbread served with whipped yogurt, sitting beside a wire cooling rack with fresh cooked bolani. 

Greater hand-held Vegan meals

Cauliflower Gyros

Smooth, Grillable and Hearty Burgers

Caramelized Onion, Veggie Sausage and Kale Pizza with Almond Ricotta

Cherry Tomato Galette with Pesto and Cashew Cheese

If you make this easy filled Vegan Flatbread, please give it a rating in the recipe card and go away a remark under! Follow alongside on Instagram where you may tag me in your creations the use of my recipes! You can also observe me on Pinterest for vegan recipe concept and on facebook. Thank you for studying!

Smooth stuffed Flatbread (Bolani)

This smooth homemade stuffed flatbread is packed with potato, spinach, green onion and herbs. Fried until crisp and golden, this yeast-free vegan flatbread is inspired by way of Afghan bolani. Smooth to make, vegan crammed bread is best any time whether or not you are yearning a savory breakfast, appetizer, side or light meal.

Path: Appetizer, Breakfast, facet DishCuisine: Afghan, VeganKeyword: Dairy-free Flatbread, filled Flatbread, Vegan Bolani, Vegan Flatbread Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 mins Servings: 8

 filled flatbreads calories: 305kcal creator: Bronwyn


Flatbread Dough:

3 cups all-reason flour

1 cup water

3 tbsp vegetable oil

1 tsp salt

Potato Spinach Filling:

Four medium potatoes (or 3 cups mashed potatoes)

Five oz.Stahlbush Island Farms frozen reduce spinach, thawed and squeezed dry

1/2 cup green onions or scallions, thinly sliced

1 cup cilantro, roughed chopped

3/4 tsp salt

1 tsp ground cumin

1/four tsp garam masala (elective)

Floor black pepper, to flavor

US customary – Metric


For the Flatbread Dough:

In a medium sized bowl with a wood spoon, or in the bowl of a stand mixer with a dough hook attachment, stir the flour and salt collectively. Pour in the water and oil. If doing by means of hand, mix with a spoon until it will become difficult and then turn out onto a lightly floured work floor, and knead the dough for approximately 3 mins, or until gentle and elastic but no longer sticky or dry. If doing this in a stand-mixer, knead the dough for three minutes.

Shape the dough into a ball, area again into the bowl and cowl for 30 minutes so it can loosen up at room temperature.

For the Potato Spinach Filling:

Scrub and peel the potatoes. Chop into medium chunks and boil in water until they may be pierced with a fork, approximately 15-20 minutes. Drain properly.

OR, you could bake complete potatoes with the aid of scrubbing them, leaving the skins on, pricking with a pointed knife throughout (to allow the steam get away so the potato does not explode) and microwave till smooth, about 10-15 mins depending on your microwave and the dimensions of your potatoes. Some microwaves have a potato preset that is useful. As soon as baked and cooled enough to address, scoop out the insides and mash with a fork.

OR, use 3 cups leftover mashed potatoes (heat or bloodless.)

Area the cooked potatoes into a massive bowl. Mash with a potato masher or a fork until every piece is damaged up however the potatoes are not pureed. A few texture is great. Upload the spinach, inexperienced onions, cilantro, cumin, salt, and garam masala. Stir well to combine.

To assemble the Flatbreads:

Divide the dough flippantly into 8 pieces. Shape every piece right into a ball, dusting the work floor and your palms with a piece of flour if needed. Preserve the dough blanketed as you roll each piece of dough, putting the ball back below the duvet to maintain them from drying out.

Taking one ball at a time, place it on a gently floured or oiled floor and roll it into an 8" (20 cm) circle. Unfold ⅛ of the filling onto one half of of the dough circle, leaving a ½” (1.Three cm) border round the edges. Using a huge cookie scoop, which is about ⅓ cup, makes quick work of dividing the filling equally. Any filling at the border will save you the flatbread from sealing and your filling may pop out.

Brush the border with a chunk of water on your fingertip to help secure a seal and fold the alternative facet of the dough over the filling. Press firmly or pinch across the border to seal the flatbread closed, urgent out any air as you move.

Repeat with the last dough balls and filling. I find it easiest to start cooking as soon as the primary  flatbreads are equipped to fry, assembling the rest of the flatbreads as I cook the primary ones.

To cook the Flatbreads:

Warmth a large skillet over medium heat (solid iron is notable for flatbread). Add a teaspoon of oil, spread it round and while a drop of water dances inside the pan, it is ready and you may upload your flatbread. Relying on the scale of your pan, you will be able to suit two in a time but do no longer overcrowd the pan or the flatbreads can weld together.

Press the flatbread down with a spatula to ensure even cooking, then cover with a lid or baking sheet for 2 minutes, checking the bottom at 1 minute. If the flatbread burns inside 1-2 minutes, your warmth is just too excessive. Whilst equipped, turn the flatbread over, press down once more gently and put the lid again on, cooking for some other 1-2 mins. Upload a chunk extra oil to the skillet earlier than cooking every new flatbread.

Place the flatbreads on a wire cooling rack as you maintain cooking the relaxation. The wire rack will help prevent them from turning into soggy on the lowest. Alternatively, you may hold them in a heat oven on a baking sheet.

Serve together with your preferred dip – chutney, vegan tzatziki, yogurt, bitter cream, or guacamole are all amazing alternatives however the flatbread is likewise scrumptious on its very own. Makes a top notch accompaniment to curry or dal.

Nutrients information:

Calories Carbohydrates: 56g fat Saturated fat Fiber: 4g nutrition nutrition Calcium: 47mg in case you don’t have frozen spinach, you could use fresh spinach even though you must prepare dinner it first so that it releases its moisture in any other case your filling could be moist and gluey. To prepare dinner the spinach, you may pan fry it in a small amount of oil, stirring every so often till it releases it water and the water has evaporated. In any other case you can steam it or simmer it, then drain. Once cool sufficient to address, squeeze the liquid out and roughly chop.

I like the the colourful flavors of the inexperienced onions – in case you would like to dial down the onions, you may sauté them in a piece of oil before including them to the filling.

Sparkling chopped basil, or your favored herb mixture, may be used in lieu of cilantro. 

Make in advance and storage pointers:

Prepare the dough and the filling beforehand of time, storing them one at a time in hermetic bins, for up to a few days. Let the dough rest at room temperature earlier than rolling out.

As soon as made and cooked, the filled flatbreads are fine loved fresh and warm, but may be refrigerated for up to 5 days, or frozen for a few months in an hermetic container. To reheat, first thaw the flatbreads inside the refrigerator and then pan fry in a small quantity of oil. As an alternative, the flatbreads can be wrapped in tinfoil and heated in the oven.