Bolani e kachaloo (potato and scallion)

Scaling: source batch only

Method

1. Mix the flour and dough salt in a large bowl. Slowly add the room-temperature water and 1 teaspoon olive oil, mixing until the dough comes together; if it is too dry, add water a tablespoon at a time.
2. Knead the dough on a lightly floured board for 10 minutes. Return it to the bowl, cover with a clean cloth and let it rest for 1 hour.
3. Meanwhile, boil the potatoes until a small knife pierces the center easily. Drain them; when cool enough to handle, peel and mash with the cilantro, scallions, 2 tablespoons of the measured olive oil, filling salt and black pepper. Small lumps are fine. If preparing the filling ahead, refrigerate it promptly.
4. Take a small-apple-sized piece of dough and roll it into a ball. On a lightly floured board, roll it into a thin round about 10–12 inches across, roughly tortilla-thin.
5. Spread about ¼ cup of filling over one half of the round, leaving a narrow border. Fold the other half over and press the edge firmly closed.
6. Heat the remaining measured oil in a sauté pan over medium-high heat. Fry the bolani, two at a time, until browned on both sides; the oil should sizzle when a bolani meets the pan. Add a little more oil if the pan dries. Serve warm, with plain yogurt if desired.

Conditions

Places