Afghan Bolani with Saffron Yogurt Dip

Ingredients (Bolani)

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tsp salt
• 1 tbsp oil
• 2 large potatoes, boiled and mashed
• 2 scallions, finely chopped
• 1/4 cup chopped cilantro
• 1/2 tsp cumin
• Salt and pepper

Ingredients (Saffron yogurt dip)

• 10 threads Raihan Saffron, bloomed
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 clove garlic, grated
• 1/4 tsp salt

Instructions

1. Dough: Mix flour, salt, water, oil. Knead 8 minutes. Rest 30 minutes.
2. Filling: Combine potato, scallion, cilantro, cumin, salt, pepper.
3. Shape: Divide dough into 6 balls. Roll each thin (8" round). Spread filling over half. Fold and seal.
4. Cook: Brush a hot skillet with oil. Cook each bolani 3 minutes per side until golden.
5. Dip: Whisk yogurt + saffron bloom + lemon + garlic + salt.
6. Serve warm with dip.