Scallion and Chive Bolani

For the Filling

• 2 cups finely chopped chives
• 1 bunch scallions, ends trimmed and chopped finely
• 1 tbsp of Brightland Rapture Balsamic Vinegar
• 2 tbsp of Brightland Awake Extra Virgin Olive Oil
• 1 tbsp salt
• A few cracks of black pepper

For the Bolani

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup - 1 cup warm water
• 1 tbsp of Brightland Awake Extra Virgin Olive Oil plus more for the pan

1. For the dough, combine flour, salt, Awake Extra Virgin Olive Oil, and 1/2 cup warm water in a large bowl.
2. Use your hands to knead the dough until it forms a soft dough, adding more water by the tablespoon as needed.
3. Drizzle the surface of the dough with a bit of olive oil and cover with a damp towel. Let rest for 20 minutes and prepare the filling in the meantime.
4. Add the chives, scallions, Rapture Balsalmic vinegar, Alive Extra Virgin Olive Oil, salt, and pepper to a bowl. Mix to combine.
5. On a floured surface, shape the dough into a disc and divide into 4 equal sized pieces.
6. Form each piece of dough into a ball and cover with a damp towel while working.
7. Use a rolling pin to roll out the dough into a circle — about 10 inches in diameter. Repeat for each ball.
8. Place a 1/2 cup of the chive and scallion filling on the surface of half of the dough, spread evenly.
9. Fold the other half over the filling to make a half moon and press the edges to seal. Repeat for remaining dough to make 4 bolani.
10. Heat a large pan over medium heat with enough Awake Olive Oil to cover the surface of the pan.
11. Once the oil is glistening, fry the bolani, one at a time, till golden brown and crisp on both sides — adding more oil as needed.
12. Serve immediately with chutney and yogurt.